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Posts Tagged ‘cheese’

  1. Baked Fontina With Garlic And Herbs

    February 8, 2013 by admin

    Fontina Dip with garlic slices, herbs, and olive oil.

    Fontina Dip with garlic slices, herbs, and olive oil.

    Today marks my return to the Dips, Balls, and Logs Blog! Woohoo! Coming soon…posts on Chili Cheese Dip, BBQ Pork Steamed Buns, and Mushroom Dip. Today, it’s Baked Fontina With Garlic And Herbs, which won my spontaneous poll on my website as the dip you most wanted to see.

    This dip is super easy, delicious, cheesy, and great if you have PMS or your drunk. That’s because it’s not really a dip at all. NO. It’s melted cheese. Let me say that again: MELTED CHEESE.

    It’s also delightful. It smells fragrant and green and if you make it, you may want to lock yourself in a room with some candles, a loaf of bread, this dip, and…well…I’ll leave the rest of that list up to you. Enjoy.

     

     

     

    Baked Fontina With Garlic And Herbs
    Author: 
    Recipe type: Appetizer
    Cuisine: Cheese, Dairy
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 6
     
    Melted cheese that's gooey and sinful and lovely.
    Ingredients
    • 1½ lbs Italian fontina, rind removed and cubed
    • 6 cloves of garlic, thinly sliced
    • 1 tablespoon fresh thyme, chopped
    • 1 teaspoon fresh rosemary, chopped
    • 3 tablespoons olive oil
    • kosher salt
    • pepper
    Instructions
    1. Adjust top rack of the oven so that it sits about five inches under the broiler. Preheat broiler.
    2. Spread cheese into cast iron pan. Drizzle with olive oil.
    3. Mix herbs and garlic and sprinkle over cheese and olive oil.
    4. Season with kosher salt and pepper.
    5. Bake for 6 minutes, or until melted, bubbly and slightly golden.

     

    Simple ingredients. In fact, you don't even have to follow the recipe. Just eyeball it.

    Simple ingredients. In fact, you don’t even have to follow the recipe. Just eyeball it.

     

    Add the diced cheese and drizzle liberally with olive oil.

    Add the diced cheese and drizzle liberally with olive oil.

     

    Top with herbs, sliced garlic, and salt & pepper.

    Top with herbs, sliced garlic, and salt & pepper.

     

    Bake until golden and bubbly and luscious.

    Broil for 6 minutes, or until golden and bubbly and luscious.

     

    Broil for 6 minutes, or until golden and luscious.

     

    Please Pin, share, tweet, make it, eat it with others, and let me know what you think.

    Cheers!

     

     

     


  2. Baked Asparagus Dip (#27)

    May 25, 2012 by admin

     

    I wanted to celebrate the release of my new book “Foodies Rush In” by posting another dip just in time for the weekend! This week’s dip is super easy and takes advantage of all that asparagus out there. I decided to make it when a friend dropped off a ton of asparagus from her farm.

    It calls for 1 lb cooked asparagus. I like to roast my asparagus in the oven. Toss asparagus with olive oil and salt and roast for about 10 minutes. Let cool.

     

    INGREDIENTS

     

     

    1 pound fresh asparagus, cooked and cooled

    1 cup mayonnaise

    1 cup Parmesan cheese, shredded

    1 minced clove of garlic (optional)

     

    THE PROCESS

     

    Preheat oven to 350. Chop off tops of cooked asparagus into bite-sized pieces. Set aside. Chop the asparagus in a food processor. Combine all ingredients and then put in a casserole dish. Bake for 20-30 minutes, until it starts to brown and bubble.

     

    See how easy that is? Here are the pictures of the process:

    Chop the asparagus (but save the tips)

     

    Combine all the ingredients in a bowl and....

     

    ...mix!

     

    Spread in your favorite shallow casserole dish or pie plate.

     

    Bake and...

     

    ...Eat!

     

     THE VERDICT

     

    This is a solid 4 Pretzels. It’s easy, uses few ingredients, and you could probably add chopped artichoke hearts for a twist. Try it with tortilla chips or crackers. And while you’re kicking back with this and a glass of wine, think about checking out “Foodies Rush In”.

    Oh! Shameless self-promotion! I know. But it IS  a foodie book.

    Cheers!

     


  3. Cheeseburger Dip #23

    March 10, 2012 by admin

    Click on picture to go to original post, or read my take on it below.

     

    You know I’m sort of obsessed with recipes that taste like sandwiches but are really dips. It started with the Reuben Dip, and I guess that was my Gateway to the Path of Cheese Destruction. I went willingly. Gleefully even.

    One day, I did a random search for a Cheeseburger Dip because I was thinking, man, I’d like a cheeseburger but I’d like to be able to dip things into it. I was pretty sure I could come up with a recipe (I’ve got the basics down for good dips. It involves cream cheese), but I was feeling lazy. And I found one. So, this isn’t MY recipe, it’s on Closet Cooking and he’s got some pretty terrific stuff on there.

    I decided to try this. It’s great. Cheesy, cheeseburger-y, and just plain awesome. I’ll post my pictures, but the pictures from the Closet Cooking blog are a lot better than mine. I was rushing this dip and the picture taking. I blame my hunger on that.

     

     THE RECIPE

    It's a lot of stuff, but you probably already have most of it on hand.

     

    Ingredients

    1/2 pound ground beef

    6 strips bacon, cut into 1 inch pieces

    1 small onion, diced

    1 clove garlic, chopped

    4 ounces cream cheese, room temperature

    1/2 cup sour cream

    1/4 cup mayonnaise

    1/2 cup mozzarella, shredded

    1/2 cup cheddar cheese, shredded

    1 tablespoon worcestershire sauce

    2 tablespoon ketchup

    Optional: top with lettuce and tomato when the dip is baked and bubbly.

     

    Directions

    1. Cook the ground beef in a pan over medium heat, set it aside and drain the grease from the pan.
    2. Cook the bacon in the pan until crispy, about 6-10 minutes, set aside and drain all but a tablespoon of the grease.
    3. Add the onion and saute until tender, about 5-7 minutes.
    4. Add the garlic and saute until fragrant, about a minute.
    5. Mix the ground beef, bacon, onions and garlic, cream cheese, sour cream, mayonnaise, mozzarella, cheddar, worcestershire sauce and ketchup and pour it into a baking dish.

    Bake in a preheated 350F oven until the top starts turning a light golden brown and then sides are bubbling, about 20-30 minutes.

     

    THE PROCESS

     

    Cook separately the ground beef, bacon, and onion. (Or you can do what I did: Have your hubby cook the meat while you snap pictures.) Then cook the bacon and then the onion. You can use the same pan. In fact, you SHOULD use the same pan. Why waste the flavor?

    Mmmm. Meat.

     

    Bacon, chopped and ready to be crisped.

     

    Mix everything up.

     

     

    Mix and put in a serving dish. I find pie plates work great for sandwichy dips.

     

    Bake and serve.

     

    I made a slight mistake. I didn’t have any mozzarella so I used all cheddar cheese. While it didn’t affect the taste any (it was still great) it did affect the color and gooey factor. For these reasons, I can see why you want the combination of cheddar and mozzarella. Color and melty gooeyness. Also, I’d reserve some of the cheese and put it on the top of the mixed ingredients.

    The dip may not be pretty, but just cover it with lettuce and tomatoes. No one will know.

     

    THE VERDICT

     

     

    Can you guess? We give this 5 pretzels out of 5! Of course we did. My mom came over and I said we were having an appetizer. I meant for it to be an appetizer but the three of us basically scarfed down the entire dip, before Kealoha said: “Wait. I need to refrigerate it and see how it heats up.” In the morning, he heated it up, ate every last bite and declared that this was a terrific dip.

     

    THE DUNKABLES

     

    Bruschetta

    Tortilla chips

    Fritos

    Bagel Chips

    Vegetables (But why would you want to do that)

    BONUS: Make the dip at a potluck and serve it with mini-buns, then they can scoop the dip sloppy joe style and have mini-cheeseburger-dip-actual-sandwiches.

    Brilliant.


  4. Cuban Sandwich In A Dip (#20)

    January 13, 2012 by admin

    I admit this dip ain't pretty, but it sure is good.

     

    Kealoha and I love sandwiches. We do. It’s kind of ridiculous. High on our list are two sandwiches: The Reuben and The Cuban. I’d already made a Reuben Dip…so I thought….by god…what if I created a Cuban Dip? What if you could put all the flavors of that sandwich with the pork and ham and pickle, but then make it dippable. It couldn’t be possible! It wasn’t possible. And then…you know what…I did it anyway.

    I’ve made enough dips to know the basics. I’d need some cream cheese and then mix everything in. Voila! A Cuban Sandwich in a DIP FORM. Wow.

    I share this with you know, just in time for one of those football type parties.

     

    THE RECIPE

    4 ounces cream cheese (1/2 block), softened

    ¾ cup honey mustard dressing or dipping sauce

    1 tablespoon stone ground mustard

    1/3 cup dill pickle, diced

    1 pkg. Swiss cheese slices, diced (about 7 ounces or 1 cup)

    1 cup diced pork chop (use a leftover pork chop, or buy one at the deli)

    1 cup ham, diced

     

    Mix cream cheese and mustards until combined. Add remaining ingredients. Spoon into a greased shallow pie plate or casserole dish. Bake at 350 for 20-30 minutes, until it’s nice and bubbly.

     

    THE PROCESS

    Here, I present to you the process of mixing this dip to prove I actually did make this, and didn’t just create the fantasy while using photoshop.

    Mix the cream cheese, honey mustard dip or dressing, and stone ground mustard.

     

    Mix in your meat and pickles. You have to have pickles. It's not a cuban sandwich without it.

     

    Spoon it into a pie plate.

     

    Bake until the edges get golden. It'll be melty and gooey when you spoon it out.

     

    The Verdict

    At first I thought it was 4 out of 5 Pretzels. I couldn’t eat a ton of it, but that’s probably a good thing. Kealoha on the other hand went crazy over it. Plus, he ate it for the next three days. I guess it proves that you could make this ahead of time and it heats up great. We give it 5 out of 5 pretzels, because it’s a sandwich in a dip. So exciting.

     

    Check Out

    Check out my other “Football Party MAN Dips“. They’re not just for men nor are they dips just for football viewing. They’re just good, hearty dips that a big guy named Bob would probably like.


  5. Blue Cheese Walnut Spread (#14)

    October 25, 2011 by admin

     

    For this week’s recipe, I’m going a little outside my boundaries and posting a spread instead of a dip. Still, you can DIP your knife in and spread it on a cracker, so it almost works.

    THE RECIPE

     

     

     

    Blue Cheese and Walnut Spread from Everyday Food Magazine 

    4 ounces bar cream cheese, room temperature

    ½ cup walnuts, chopped

    salt and pepper

    4 ounces (1 cup) cold crumbled blue cheese

    In a medium bowl, stir cream cheese with a wooden spoon until softened. Mix in walnuts. Season with salt and pepper. Gently fold in blue cheese, breaking up as little as possible.

     

    THE PROCESS

    This is super easy, and a good ‘last minute’ appetizer, since you can just grab the ingredients at the grocery store, mix and serve.

    Cream the cream cheese. (Why does that sound gross?)

     

    Add the walnuts and salt and pepper.

     

     

    Fold in the blue cheese and serve.

    THE VERDICT

    3 pretzels! But don’t dunk in pretzels because they’ll break. This is a spread, not a dip.

    This dip/spread  is good. It’s not great, but when I served it, everyone liked it. Of course, you need to like blue (bleu) cheese. Kealoha wanted more blue cheesiness, which is easy to accommodate. High ranks on ease of this spread. Basically three ingredients and you’re good to go.

    We had steak for lunch with this. I wonder what the spread would taste like spooned onto a grilled hamburger or juicy steak? Mmmm.

     

    THE DUNKABLES

    Crackers (wheat tasted really good)

    Slices of pear (great combo)

     

     

     

     

     

     


  6. Dip #7 — Hot Crab Dip

    August 19, 2011 by admin

    Before I even get started here…I just have to say that so far this is my favorite of all the dips I’ve made. In fact, even though I made it last week, I’m still thinking about this dip. AND I WANT TO MAKE IT AGAIN. I’ll tell you more in a minute. Anyway. Hot Crab Dip.

     

    The Recipe

     

     

    Ingredients

    • 1 (6 ounce) can crabmeat, drained and flaked
    • 1 (8 ounce) package cream cheese, softened
    • 1 cup mayonnaise
    • 1 1/2 cups grated Parmesan cheese
    • 1 cup sour cream
    • 4 cloves garlic, peeled and crushed
    Optional: Old Bay Seasoning and chopped chives

    The Process

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. In a small baking dish, mix the crabmeat, cream cheese, mayonnaise, Parmesan cheese, sour cream and garlic.
    3. Bake uncovered in the preheated oven 45 minutes, or until bubbly and lightly browned.

    Mix your ingredients. You'll need a heavy spoon.

     

    I thought the garlic pieces were too big, so I minced them instead of crushing it. Then I added chives because it just looked so white. And then I decided that it needed something on the top so I sprinkled on some Old Bay Seasoning. It’s kind of hard to mix. You’re more or less squishing it together with the back of a spoon.

     

    Ready to bake...

     

    And then into the oven. It really does take about 50 minutes.

     

    Not the prettiest picture, but man, does it smell and look good.

    Wait. This one is a little bit better.

     

     

    The Verdict

     

    I will shout it from the rooftops! I LOVE THIS DIP! It’s hot, creamy, sinful, with the sweetness of crab, the salty bite of parmesan. Oh, my. And it makes a ton! Kealoha and I couldn’t stop eating it. And we couldn’t even talk while eating it. It heated up great too, and then we shared some with friends. I’d love to make this dip again, and try stuffing it into the cap of a portobello mushroom.

    I’m soooo making this at my next party…which is actually tomorrow, so maybe not at my next party. I’m trying to do only new recipes for a while but I so want to eat this again.

    It’s a solid 5 out of 5 pretzels. With another half pretzel just because.

     

    The Dunkables

     

     

     

    Great with any kind of cracker (wheat, sesame, club)

    Tortilla chips

    Fried wonton wrappers


  7. Dip #2–Farmhouse Cheddar and Tomato Fondue

    July 14, 2011 by admin

    I’m a fan of fondues. I just have to say that up front. There’s just something about that 1970s wholesomeness. It makes me imagine shag carpeting and rooms paneled in wood from wall to ceiling so that you feel like you’re in an oak womb. The sound of corduroy rubbing together. Disco balls. Bad mustaches. Key parties. Unprotected sex while sniffing massive doses of cocaine.

    Uh

    Er

    Okay…so maybe the 70s weren’t exactly wholesome. I don’t know if this dip is wholesome either, but it’s good and comforting.

    THE RECIPE

    This comes from the book “delicious dips”  by Diane Morgan.

     

    Makes 2 ½ cups

    1 tablespoon unsalted butter

    6 cloves roasted garlic

    2 tomatoes, peeled, cored, seeded

    and cut into ¼-inch dice

    1 ½ tablespoons flour

    3 cups shredded white farmhouse

    Cheddar Cheese

    ½ cup dry white wine

     

     THE PROCESS*

    *Stuff in quotes is from the original recipe. The other stuff is my own comments.

    “In a have 4 quart saucepan over medium-low heat, melt the butter. Add the garlic and tomatoes and sauté, stirring frequently, until the tomatoes just begin to soften, about 2 minutes.”

    I don’t have time to roast garlic. (You wrap it in foil and roast it in a 350 oven for like an hour) so I use raw garlic, but less of it. Yeah, it’s probably better with roasted garlic…but that’s a winter time thing. So far so good.

     

    The house is starting to smell pretty amazing. Did you know that tomatoes and cheese both have that hard-to-define quality/taste in it called umami? They do. And it’s why this dip is comfort food galore.

     

    “While the tomatoes are cooking, combine the flour and cheese in a bowl and toss to coat the cheese. Add the wine to the tomato mixtures, stir once, and then add the cheese. Heat and stir until the cheese is completely melted. ”

    I toss in the wine, and pour a glass for myself. You know, this dip would probably also be equally good with beer, and I don’t even like beer. But beer gives it that good-old-pub feeling.

    Anyway. I throw the cheese in. You’re supposed to do it a handful at a time, but that’s just too high maintenance. I throw all the cheese in except for one handful which goes in my mouth. (We didn’t know what “Farmhouse” cheese was so we bought Irish cheddar, thinking that Ireland must have farms.)

    Then I stir. It occurs to me just how fast this dip comes together once you have the ingredients prepped. It’s fast. Super fast. I should make a note of that.

    THE VERDICT

    “Transfer to a fondue pot set over an alcohol or sterno flame to keep it warm. Serve immediately.”

    My fondue pot is somewhere in the basement, plus it’s just me and Kealoha eating it, so I save the fondue pot for another time. We dig right in.

    It’s creamy, cheesey, gooey, warm, hint of garlic, wine and salt. Oh, it’s a balance of yummy heart-attack flavors. Yay! It’s melted cheese, for God’s sake. And it is all I expected it to be.

    This dip is perfect for a winter party. I’m not sure I recommend it for summertime. It just really calls for a crackling fire and bad holiday sweaters. It’s rich so you don’t want to eat a ton of it. This is best for a party with a lot of other options. It is addictive.

    I’m giving it 3 out of 5 pretzels, simply because you can’t eat a ton of it even if you want to.

    THE DUNKABLES

    Pretzels would be ideal. We use bread and bagel chips. If you’re going old-school fondue then cube the bread and have little forks to impale your food with. You could dip veggies in here too. Probably meat too. Shoot, slather it on a sandwich and add some bacon and you’ll probably go straight to heaven. Literally. It will kill you with its goodness.