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CHEESE DIPS

cook:

45 min

Picture for CHEESE DIPS

5,108,964 views  It’s a societal responsibility to, at one point or another, provide some kind of dip for a group of hungry party goers - and we’ve all known the anguish of seeing our painstakingly-prepared party provisions go virtually untouched, while Jeff from down the street practically has his bowl licked clean. Well, now it’s your turn - let’s get down to Basics.

6 Servings

US

original

metric

INGREDIENTS

For the Pimento Cheese

ball For the Pimento Cheese

cream cheese

4 ounces cream cheese

sharp yellow cheddar

8 ounces sharp yellow cheddar

jar of diced pimento peppers

4 ounce jar of diced pimento peppers

Dash of Worcestershire sauce

Dash of Worcestershire sauce

Dash of hot sauce

Dash of hot sauce

bacon, cooked and chopped

7 slices bacon, cooked and chopped

Chives, finely chopped (for garnish)

Chives, finely chopped (for garnish)

Toast or crackers (for serving)

Toast or crackers (for serving)

For the Beer Cheese Dip

For the Beer Cheese Dip

sharp cheddar cheese, cut into 1/2 inch cubes

2 lbs sharp cheddar cheese, cut into 1/2 inch cubes

corn starch

1 tbsp corn starch

Mexican beer (like Modelo)

1 can Mexican beer (like Modelo)

chopped red pepper

¼ cup chopped red pepper

Kosher salt

Kosher salt

Cayenne Pepper

Cayenne Pepper

chopped red onion

¼ cup chopped red onion

jalapeno, sliced

1 jalapeno, sliced

Tortilla chips (for serving)

Tortilla chips (for serving)

For the Queso Fundido

For the Queso Fundido

jack cheese, grated

8 ounces jack cheese, grated

sharp cheddar cheese, grated

8 ounces sharp cheddar cheese, grated

Tortilla chips (for serving)

Tortilla chips (for serving)

For the Spinach Artichoke Dip

For the Spinach Artichoke Dip

cream cheese, softened

8 ounces cream cheese, softened

low moisture mozzarella, grated

8 ounces low moisture mozzarella, grated

romano cheese, grated

2 ounces romano cheese, grated

parmesan, grated

2 ounces parmesan, grated

olive oil

1 tbsp olive oil

frozen spinach

2 cups frozen spinach

garlic, grated

3 cloves garlic, grated

artichoke hearts

½ cup artichoke hearts

Kosher salt

Kosher salt

Freshly ground pepper

Freshly ground pepper

Toast or crackers (for serving)

Toast or crackers (for serving)

DIRECTIONS

1.

For the Pimento Cheese Ball

1.

Into the bowl of a food processor, add cream cheese, sharp yellow cheddar, diced pimento peppers, and a dash each of hot sauce and worcestershire sauce. Process and scrape down the sides until you have a nice smooth cheese.

cream cheese

4 ounces cream cheese

sharp yellow cheddar

8 ounces sharp yellow cheddar

jar of diced pimento peppers

4 ounce jar of diced pimento peppers

Dash of Worcestershire sauce

Dash of Worcestershire sauce

Dash of hot sauce

Dash of hot sauce

2.

Wrap the cheese and plastic wrap and mold into a ball. Once it’s the shape you want, place in a bowl and place everything in the fridge for at least one hour.

3.

Roughly chop cooked bacon. Remove cheese ball from the fridge and the plastic wrap and roll in the chopped bacon.

bacon, cooked and chopped

7 slices bacon, cooked and chopped

4.

Garnish with some finely chopped chives and serve with crackers of your choice.

Chives, finely chopped (for garnish)

Chives, finely chopped (for garnish)

Toast or crackers (for serving)

Toast or crackers (for serving)

5.

For the Beer Cheese Dip

1.

Start by chopping sharp cheddar cheese into ½ inch cubes. Place the cheese cubes into a bowl and add cornstarch. Toss to combine.

sharp cheddar cheese, cut into 1/2 inch cubes

2 lbs sharp cheddar cheese, cut into 1/2 inch cubes

corn starch

1 tbsp corn starch

2.

Bring Mexican beer to a boil in cast iron pan and then slowly add your cheese cubes. Do it in about 4 batches, adding some cheese and then mixing until it’s smooth and combined before adding more cheese.

Mexican beer (like Modelo)

1 can Mexican beer (like Modelo)

3.

Once you’ve added all the cheese, add chopped red pepper, a pinch of salt and some cayenne pepper. Mix to combine.

chopped red pepper

¼ cup chopped red pepper

Kosher salt

Kosher salt

Cayenne Pepper

Cayenne Pepper

4.

Place under the broiler for 3-5 minutes or until golden brown on top before topping with chopped red onion and sliced jalapeno.

chopped red onion

¼ cup chopped red onion

jalapeno, sliced

1 jalapeno, sliced

5.

Serve with tortilla chips and enjoy!

Tortilla chips (for serving)

Tortilla chips (for serving)

6.

For the Queso Fundido

1.

Shred monterrey jack and sharp cheddar cheese. Place it all in a broiler safe serving dish.

jack cheese, grated

8 ounces jack cheese, grated

sharp cheddar cheese, grated

8 ounces sharp cheddar cheese, grated

2.

Place in the oven at 425°F for about 12 minutes until it becomes bubbly, brown, and melted.

3.

Serve and enjoy!

Tortilla chips (for serving)

Tortilla chips (for serving)

4.

For the Spinach Artichoke Dip

1.

Into a large bowl add softened cream cheese, shredded low moisture of mozzarella, shredded romano, and parmesan.

cream cheese, softened

8 ounces cream cheese, softened

low moisture mozzarella, grated

8 ounces low moisture mozzarella, grated

romano cheese, grated

2 ounces romano cheese, grated

parmesan, grated

2 ounces parmesan, grated

2.

Preheat a nonstick pan with olive oil before adding frozen spinach over a medium heat for 4-5 minutes.

olive oil

1 tbsp olive oil

frozen spinach

2 cups frozen spinach

3.

Next grate in cloves of garlic and add artichoke hearts. Cook for 1-2 minutes.

garlic, grated

3 cloves garlic, grated

artichoke hearts

½ cup artichoke hearts

4.

Once cooked add the veggies to a large bowl with shredded cheese. Season with salt and pepper and then mix to combine.

Kosher salt

Kosher salt

Freshly ground pepper

Freshly ground pepper

5.

Place mixture into an oven safe serving vessel. Top with a generous grating of parmesan cheese before placing into a 375°F oven for about 20-25 minutes. Remove once golden brown.

6.

Serve and enjoy!

Toast or crackers (for serving)

Toast or crackers (for serving)

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