15 california cheese dip with Recipes

avocados, peeled and pitted, lemon juice, sour cream, mayonnaise, taco seasoning mix (such as lawry s), refried beans, shredded mexican blend cheese, chopped green onion tops, tomatoes, seeded and diced, sliced black olives, drained

tomatoes and green chilies, fresh tomatoes, peeled, chopped, shredded swiss cheese, shredded monterey jack cheese, green onions , chipped, chopped green chilies, chopped black olives, accent seasoning, italian salad dressing

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

cream cheese, milk, honey, vanilla, nutmeg, cinnamon, fresh lemon juice, diced toasted almonds

hamburger, refried beans, velveeta cheese, avocado, onion, chopped, salsa (medium size), garlic powder

rotisserie-cooked chicken, shredded, red onion, diced, green chilies, fresh cilantro, chopped, tomato, diced, parmesan cheese, shredded, mayonnaise, sour cream, cumin

onion soup mix, sour cream, blue cheese, crumbled, walnuts, finely chopped

chopped green onions, chopped green olives, chopped green bell pepper, sliced lettuce, refried beans, taco seasoning or your favorite homemade seasoning, grated cheddar cheese, frozen avocado dip, sour cream, green chilies, basket cherry tomatoes, quartered, chips, hot sauce

cream cheese, softened, shredded cheddar cheese, curry powder, peach jam, mango chutney or 1/2 cup fresh diced mango, raisins, shredded sweetened coconut, shredded baby spinach, cooked bacon, crumbled, salted peanuts, chopped, green onions, chopped (optional)

skim milk, creamed small curd cottage cheese, dry onion soup (1 envelope)

avocados (use 3 california (dark skinned type) that have been peeled), cream cheese, softened, sour cream, taco seasoning mix , 1 package, cheddar cheese , sharp, shredded, fresh tomatoes, fine chopped, green onions, sliced,use all, black olives, sliced, lemon juice

cream cheese, softened (or neufchatel), boiling water, mccormicks california style garlic powder, beef bouillon granules or 1 -2 beef bouillon cube

cheese tortellini or tortelloni, red wine vinegar, extra-virgin olive oil, garlic, pressed or smashed, kosher salt and freshly ground black pepper, grape tomatoes, pitted california black olives, halved or quartered small bocconcini mozzarella, marinara sauce or pesto sauce for dipping, optional