5 Fresh Dips for Every Cheese Lover
5 Fresh Dip Recipes for Every Cheese Lover - Serve these savory appetizers to a hungry crowd! Each dip is loaded with fresh vegetables, shredded cheese and herbs.
Ingredients
Cheesy Bacon Corn Dip
- 10 slices bacon , chopped
- 7 ounces cream cheese , softened
- 3 tablespoons mayonnaise
- 3 cups corn , drained (fresh/frozen/canned)
- 1/2 jalapeno , seeds removed, diced
- 1 + 1/2 cups Sargento® Shredded Sharp Cheddar Cheese
- 1 cup Sargento® Shredded 4 Cheese Mexican
- 1 teaspoon soy sauce
- 2 tablespoons half & half , milk or cream
- 1/2 teaspoon granulated sugar
- 1/4 cup green onions , chopped
- 1 + 1/2 tablespoon Italian parsley , finely chopped
- 3 dashes cayenne pepper
- few pinches salt , optional to taste
- Crackers/chips/crusty bread loaf , to serve
Pimento Cheese Dip
- 4 ounces cream cheese , softened
- 1/4 cup mayonnaise
- 1/4 cup Greek Yogurt
- 1 + 1/2 tablespoons Dijon mustard
- 1/2 teaspoon black pepper
- 1/8 teaspoon red pepper flakes
- 4 ounces pimentos , drained
- 1 tablespoon Italian parsley , finely chopped
- 4-5 green onions , chopped
- 8 ounces Sargento® Shredded Sharp Cheddar Cheese
- 4 ounces Sargento® Shredded 4 Cheese Mexican
- Crackers/chips/crusty bread loaf , to serve
Cheesy Bacon Spinach Dip
- 10 slices bacon , chopped
- 3/4 cup sour cream
- 8 ounces cream cheese , softened
- 1/4 cup Greek yogurt
- 1 tablespoon mayonnaise
- 1/2 tablespoon soy sauce
- 2 cups baby spinach , chopped
- 1 + 1/2 cup Sargento® Shredded 4 Cheese Mexican
- 1 cup Sargento® Shredded Sharp Cheddar Cheese
- 1/4 cup Italian parsley , finely chopped
- 3 green onion , chopped
- 1-2 cloves garlic , minced
- 1/4 teaspoon red pepper flakes
- Crackers/chips/crusty bread loaf , to serve
BLT Dip
- 12 slices bacon , chopped
- 1/2 cup mayonnaise
- 1 cup sour cream
- 1/2 cup Greek yogurt
- 1/2 jalapeño , seeds removed, chopped
- 1/4 cup green onions , chopped
- 1 cup Sargento® Shredded Sharp Cheddar Cheese
- 1 cup Sargento® Shredded 4 Cheese Mexican
- 2- beef tomatoes , seeds removed, sliced
- 2 tablespoons Italian parsley , chopped
- 1 head Iceberg lettuce , shredded
- Crackers/chips/crusty bread loaf , to serve
Hot Charleston Cheese Dip
- 8 ounces cream cheese , softened
- 1/2 cup mayonnaise
- 1 cup Sargento® Shredded Sharp Cheddar Cheese
- 1/2 cup Sargento® Shredded 4 Cheese Mexican
- 3-4 green onion , chopped
- dash cayenne pepper
- 1-2 pinches red pepper flakes
- Crackers/chips/crusty bread loaf , to serve
Instructions
Cheesy Bacon Corn Dip
- Cook bacon according to package directions. Chop once cool; set aside. Prepare corn according to package directions. Drain out any liquid. In a medium pot set over low heat, combine corn, diced jalapeños, cream cheese and mayo. Stir to combine well. Stir in Sargento® Shredded Sharp Cheddar Cheese and 4 Cheese Mexican until smooth and creamy. Stir in soy sauce, sugar and milk. Stir in chopped parsley, green onions, a few dashes of cayenne pepper and salt/pepper to taste. Serve in soup bowl with crackers, chips or crusty bread.
Pimento Cheese Dip
- In a medium bowl, mix together softened cream cheese, mayo, yogurt and Dijon mustard. Add black pepper, red pepper flakes, parsley, chopped green onions and drained pimentos to the bowl then stir. Gently fold in Sargento® Shredded Sharp Cheddar Cheese and 4 Cheese Mexican. Serve in a soup bowl with crackers or crusty bread.
Cheesy Bacon Spinach Dip
- Cook bacon according to package directions. Chop once cool; set aside. Preheat oven to 400 degrees F. In a medium bowl, combine sour cream, cream cheese, yogurt, mayo and soy sauce then stir to combine. Fold in chopped spinach, bacon, parsley, minced garlic, Sargento® Shredded Sharp Cheddar Cheese and 4 Cheese Mexican, red pepper flakes and chopped green onions. Pour into pie dish and bake in oven for 20-25 minutes. Garnish with parsley and bacon. Serve with crackers or crusty bread.
BLT Dip
- Cook bacon according to package directions. Chop once cool; set aside. In a medium bowl, mix mayo, sour cream and yogurt. Add bacon and stir. Stir in Sargento® Shredded Sharp Cheddar Cheese and 4 Cheese Mexican, green onions, parsley and diced tomatoes. Chop iceberg lettuce and spread it onto the bottom of a pie dish. Pour dip on top. Garnish with bacon and parsley. Serve with crackers, chips or crusty bread.
Hot Charleston Cheese Dip
- Cook bacon according to package directions. Chop once cool; set aside. Preheat oven to 350 degrees F. In a medium bowl, mix mayo, cream cheese, Sargento® Shredded Sharp Cheddar Cheese and 4 Cheese Mexican, diced green onions, black pepper and red pepper flakes. Fold in chopped bacon. Transfer to a 9-inch pie dish and bake until heat through. This dip can be served hot or cold. Serve with crackers or crusty bread.