Courier Cookbook Cheese Dips

Dips are a staple on game day or any day! And you can't go wrong if cheese is a main ingredient. Enjoy some of these next time the crowd comes over. Or if you are just hungry.

Fundido

Submitted by Alyson Varvel Bell

Ingredients:

1 pound Boulder chorizo (or other fresh chorizo, not the tube stuff)

1 package of asadero, queso fresco and/or cotija cheese (or jack cheese in a pinch)

Optional: sauteed onions and peppers

Fresh tortillas

Cilantro or jalapeno slices for garnish

Directions:

Fry up the chorizo.

Drain and put into a casserole dish with optional items, if desired.

Grate the cheese and put on top of the chorizo.

Bake in the oven around 350-375 degrees until the cheese is fully melted. Garnish if you wish.

Voilà!

Easy Queso Dip

Submitted by Stephanie Rickenbach

It seriously does not get easier than this. But it is always gone before you know it.

Ingredients:

1 block Velveeta cheese

1 medium sized jar of Pace medium picante sauce (the one with the yellow LID) or equivalent

Directions:

Cut up the Velveeta cheese into squares put it in a Crock Pot (or equivalent)

Pour in the salsa.

Heat it up and stir till it's well mixed.

Dip with tortilla chips. Or use it on nachos. Or just put the Crock Pot on the table and watch it empty.

Pizza Dip

By The Pioneer Woman

A delicious variation on cheese dips. Serve it on game day or as a lunch on a crusty piece of bread.

Ingredients:

1/2 c. mini pepperoni

2 8-oz. blocks cream cheese, softened

1-1/2 c. grated parmesan, divided

1 tbsp. dried Italian seasoning

1 c. marinara sauce, divided

2 c. grated mozzarella, divided

1/4 c. sliced black olives, divided

1/4 c. diced green bell pepper, divided

1/4 c. diced red onion, divided

Toasted baguette slices, to serve

Directions:

Preheat the oven to 375°F.

Place the pepperoni on a paper towel lined plate. Microwave on high for 45 seconds. Blot the tops of pepperoni with a paper towel to remove excess oil. Set aside.

In a medium bowl, stir to combine the cream cheese, 1/2 cup parmesan, and Italian seasoning. Spread the mixture in an even layer in a 9-inch deep-dish pie plate.

Spread 1/2 cup marinara evenly over the cheese mixture. Sprinkle with 1 cup mozzarella, 1/2 cup parmesan, and 2 tablespoons each of pepperoni, black olives, bell pepper, and red onion. Repeat with the remaining marinara, mozzarella, parmesan, pepperoni, black olives, bell pepper, and red onion.

Bake until the cheese is bubbling and beginning to brown, about 30 minutes.

Increase the oven to broil and bake 2 minutes more. Let cool for 10 to 15 minutes before serving. Serve with toasted baguette slices.

Hot Artichoke Dip

Submitted by Adrianne Vaiser

It may be simple but everyone loves this dip.

Ingredients:

1 14 oz. can artichoke hearts, drained and chopped

½ cup mayonnaise

½ cup grated parmesan or/and romano cheese

4 green onions, chopped

Dash of garlic salt

Crackers (Triscuits preferred)

Directions:

Heat oven to 325 degrees.

Mix all of the ingredients together except the crackers.

Put in a shallow 1 quart casserole dish.

Cover and bake for 15 minutes or until hot.

Optional: Increase oven temperature to low broil, uncover dish and heat for 3 minutes. Keep an eye on it.

Serve with crackers.

Next week will feature the battle of the chocolate chip cookies. Everyone has an opinion. Double the chocolate chips? Melt the butter? Chill the dough? Light or dark brown sugar? Send your recipe to editorial@lhvc.com today.