We grilled hamburgers with a few friends after the Thanksgiving eat-a-thon last week, and I needed a little snacky bite while people were waiting for dinner. Since I had not consumed enough rich, calorie filled food prior to the hamburger dinner (ha!), I decided we needed a really good dip with lots of melted cheese. I made a Charleston Cheese Dip that is incredible. The consumption rate may have been faster than the Hot Vidalia Onion Dip, which I did not think possible.
1/2 c. mayonnaise
8-oz. package cream cheese, softened
1 c. grated sharp Cheddar cheese (I used Cracker Barrel)
1/2 to 1 c. Monterey Jack cheese
2 green onions, finely chopped
1 garlic clove, minced
1 dash cayenne pepper (optional)
8 butter crackers, crushed (I used Ritz)
8 slices bacon, cooked and crumbled
Frito scoop chips, more Ritz crackers, or pita chips for serving
Preheat the oven to 350 degrees.
In a medium bowl, mix the mayonnaise, cream cheese, Cheddar cheese, Monterey Jack cheese, green onions, minced garlic, and cayenne pepper (if using).
Transfer the mixture to a shallow baking dish. I used a quiche dish. A 9-inch pie pan will work too.
Top the mixture with cracker crumbs and bake until heated through, browned on the top, and bubbly around the edges.
If you have been following The Room Mom for any length of time, you know I love party dips. If you are a loyal fan, you also know that I do not really care about sporting events; I only care about the tailgate style food you get to serve with a sporting event. I am thinking this Black Bean Salsa Dip will be on the menu for Super Bowl viewing this year. This is one of easiest dip recipes I have. What might be on your Super Bowl menu? I am looking for a really good chili recipe, and I am in the mood to try something new.
I have an exciting new acquisition for my cookbook collection— The Pioneer Woman Cooks. She has a hot artichoke dip recipe that is similar to one my family has always made. There were some interesting improvements in her recipe (cream cheese), so I took my old family recipe and adapted it a little based on the Pioneer Woman’s recipe. The results were delicious and meal worthy. In my house, party dips can be served as complete meals (especially during the holidays). This is what we ate for dinner on New Year’s Eve. I know you are probably worried that the nutritional value in my New Year’s Eve dinner was pretty poor. Don’t worry, I made potato skins with bacon and melted cheddar too!
Two 14-oz cans artichoke hearts, drained
One 8-oz block cream cheese, room temperature
1 c. real mayonnaise
1 c. grated Parmesan cheese (or more), divided
1/2 c. grated Swiss cheese (or more)
Tabasco (to taste– I use about 10 dashes)
Preheat oven to 350 degrees.
Add one can of drained artichoke hearts, cream cheese, and mayonnaise to the bowl of a food processor. Pulse the mixture 6 or 7 times.
Mix in 3/4 c. Parmesan cheese (or a handful), 1/2 c. Swiss cheese (or more), Tabasco, and salt and pepper to taste. Set aside.
Roughly chop the other can of artichoke hearts into bite sized pieces. Add to the artichoke mixture and stir together gently.
Pour the mixture into an oven safe dish about the size of a pie dish. Sprinkle remaining Parmesan cheese on top. Bake for 20 minutes until browned slightly and bubbly.
Serve hot with blue corn tortilla chips or slices of party rye bread.
This dip has all of the basic ingredients required for good football watching food– bacon and cheese. I love our family recipe because it can be doubled (or tripled) easily. I recommend serving this dip with Red Oval Farms Stoned Wheat Thin crackers, which I believe are the perfect vehicle for getting the cheesy bacon goodness into your mouth. It can also be served with Triscuits, or Fritos Scoops. I have even served it with Snyder’s Dipping Sticks pretzels. Many people I know have a favorite bacon and cheese dip of some kind. What is your best bacon and cheese dip recipe?