Best 20 Cheddar Dip Recipes

BACON CHEDDAR RANCH DIP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine sour cream and ranch dressing mix in a bowl and stir thoroughly together. Add in cream cheese and mix with an electric mixer until well incorporated. Add Cheddar cheese, bacon, and green onions. Transfer mixture to an oven-safe dish.
• Bake in the preheated oven, uncovered, until hot and bubbly, about 30 minutes.

CHEDDAR-BACON DIP

Steps:

• In a bowl, beat cream cheese and sour cream until smooth. Spread in an ungreased 13x9-in. dish or on a 12-in. plate. Combine onions, tomatoes and green pepper; sprinkle over the cream cheese layer. , Pour taco sauce over the vegetables. Sprinkle with cheddar cheese. Refrigerate. Just before serving, sprinkle with bacon. Serve with chips.

BACON CHEDDAR DIP

Steps:

• In a large bowl, combine the sour cream, cheddar cheese, salad dressing mix and bacon. Cover and refrigerate for at least 1 hour. Serve with crackers and/or vegetables.

HIDDEN VALLEY BACON & CHEDDAR DIP

Steps:

• In a bowl, add the sour cream and dips mix and stir until well blended. Fold in the cheese and bacon. Chill covered for 1 hour before serving.
• Serve with vegetables or chips.

CHEDDAR CHEESE DIP

Steps:

• Grate the cheddar cheese while very chilled, but then let the grated cheese get back to room temperature. In the bowl of a food processor, whirl the cheese, butter, mustard, sherry and cayenne pepper until smooth and creamy
• Transfer to a mixing bowl, cover and refrigerate until needed. (You can do 2 weeks before serving.) Remove from refrigerator 1 hour before serving; fold in the nuts and repack into four 1 cup ramekins of crocks. Dust with chives for garnish
• Serve with crackers, or a crunchy vegetable like celery or fennel or jicama.

CHEDDAR RANCH DIP

Steps:

• In a medium bowl, thoroughly blend the sour cream and ranch-style dressing mix. Mix in the bacon bits and Cheddar cheese. Chill in the refrigerator 20 minutes or longer before serving.

BROCCOLI CHEDDAR DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix sour cream, broccoli, ranch dressing mix, and 3/4 cup Cheddar cheese in a bowl; transfer to an 8x8-inch baking dish. Sprinkle remaining 1/4 cup Cheddar cheese over mixture.
• Bake in the preheated oven until dip is bubbling and cheese is melted, about 30 minutes.

SHARP CHEDDAR DIP

Steps:

• In an electric blender, combine cream cheese, sharp Cheddar cheese spread, and garlic powder. Blend until creamy.
• Cut bagels in half, and then into quarters. Arrange the bagels around the dip on a serving platter.

SLOW-COOKER CHEDDAR BACON BEER DIP

Steps:

• In a greased 3-qt. slow cooker, combine cream cheese, sour cream, mustard and garlic powder until smooth. Stir in beer, cheese and all but 2 tablespoons bacon. Cook, covered, on low, stirring occasionally, until heated through, 3-4 hours., In the last 30 minutes, stir in heavy cream. Top with onion and remaining bacon. Serve with soft pretzel bites.

CREAMY BEER-N-CHEDDAR DIP

Steps:

• In bowl, combine first 4 ingredients.
• In saucepan, heat beer over low heat til warm.
• Stirring, add cheese mixture.
• Stir til melted.
• *If you can't find horseradish mustard, add 1 1/2 teaspoons each of regular mustard and horseradish.
• Serve with tortilla chips or thinly sliced french bread.

CHEDDAR SCALLION DIP

Steps:

• Place the cream cheese, mayonnaise, scallion, salt, pepper (if using) and paprika in a bowl and mix and mash well with a fork or spatula until smooth. Mix in orange juice until smooth, and then mix in the Cheddar. If the dip seems too thick, add a little more juice. Taste for seasoning. You can also mix in a food processor if you like.

WHITE BEAN, CHEDDAR AND BACON DIP

Steps:

• In a skillet cook the bacon over moderate heat, until crisp. Transfer bacon to a plate lined with paper towel and pour off all but 2 tablespoons fat. Add onion and garlic to skillet and cook, stirring occasionally, for 5 minutes. Add cumin and chili powder and cook, stirring, 1 minute. Add beans and cook, stirring occasionally, 5 minutes.
• Transfer the mixture to a food processor and puree until smooth. Add the cheddar, sour cream, lemon juice, salt and cayenne and puree until combined well.
• Transfer dip to a serving bowl and garnish with the bacon, crumbled.
• Serve with crudites and/or tortilla chips.

CHEDDAR'S RESTAURANT SPINACH DIP

Steps:

• Mix all ingredients. Cook at 400 degrees F for 1/2 hour in serving dish.
• Serve with tortillas.

PRETZEL BITES WITH QUICK CHEDDAR DIP

Steps:

• Make Pretzel Dough:
• Stir together warm water and yeast in a large bowl and let stand until a creamy beige foam develops on the surface, about 10 minutes. (If mixture doesn't foam, start over with new yeast.)
• Meanwhile, in a smaller bowl, stir together flour, salt, and light brown sugar.
• Add flour mixture and butter to yeast mixture, and stir together first with a wooden spoon and then with your hands, until it forms a dough. On a lightly floured surface, knead dough until it is smooth and elastic, 8 to 10 minutes, dusting with more flour as needed if dough sticks to work surface.
• Transfer dough to a lightly oiled large bowl and turn over to coat with oil. Cover with a kitchen towel (not terry cloth) and let rise in a draft-free place at room temperature until doubled, 2 to 3 hours.
• Alternatively, after kneading, let dough rest at room temperature for 15 minutes, then transfer to oiled bowl as above, and let rise in the refrigerator overnight (12 hours or up to 2 days).
• Punch down dough and divide into quarters. Form each quarter into 4 balls. Roll each ball into a 12-inch-long rope. Cut each rope into six (2-inch) pieces, and transfer to wax paper-lined rimmed baking sheets.
• Bake Pretzels:
• Heat oven to 450°F with racks in upper and lower third. Well oil 2 large baking sheets (about 17- by 12- inches).
• In a 4- to 5-quart saucepan, bring water and baking soda to a boil (mixture will be foamy at first, but foam will dissipate). Add 12 pretzel bites and cook 30 seconds (they will rise to the surface almost immediately), then transfer with a slotted spoon to baking sheets. Quickly sprinkle pretzel bites lightly on both sides with pretzel salt before they dry (so salt sticks). Repeat with remaining pretzel bites, returning water to a boil between batches.
• Bake pretzel bites in oven, switching sheets between racks and rotating sheets halfway through baking, until deep chestnut brown, 8 to 10 minutes (watch closely toward end of baking; bites brown quickly in last few minutes). Immediately transfer pretzel bites to wire racks to cool.
• Make Cheddar Dip:
• Purée cheese with 6 tablespoons wine or water in a food processor fitted with knife blade, stopping and scraping down sides with a spatula occasionally, until mixture is creamy and smooth, about 2 minutes. Thin to desired consistency with additional wine or water, adding it 1 tablespoon at a time. Serve immediately, or chill, covered, and return to room temperature before serving.

HIDDEN VALLEY BACON AND CHEDDAR DIP

Steps:

• In a bowl, add the sour cream and dips mix and stir until well blended. Fold in the cheese and bacon. Chill covered for 1 hour before serving. Serve with vegetable or chips.

BACON CHEDDAR CHIPOTLE DIP

Steps:

• Finely chop chipotle peppers.
• Mix peppers with sour cream and mayonnaise.
• Fold in bacon and cheddar cheese.
• Refrigerate for at least two hours.
• Serve with Frito Scoops.

LEEK-AND-CHEDDAR DIP

Steps:

• Preheat oven to 400 degrees, with rack in upper third. In a large skillet, melt butter over medium. Add leek; season with salt and cook until tender and slightly caramelized, about 12 minutes. Transfer mixture to a large bowl and add cheddar, Neufchatel cheese, mayonnaise, and stout; mix until smooth. Transfer to a 1-quart baking dish and bake until bubbling and browned on top, 18 to 20 minutes. Serve with mini pumpernickel toasts or crackers.

HOT CHEDDAR-CRAB DIP

Steps:

• Preheat oven to 400 degrees. Melt 6 tablespoons butter in a medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until soft, about 4 minutes. Whisk in flour; cook, whisking constantly, 4 minutes. Continue to whisk; pour in milk in a slow, steady stream. Simmer over medium heat, whisking, until thickened, about 4 minutes. Stir in cayenne and mustard. Gradually whisk in cheese; whisk until melted.
• Remove from heat. Stir in lemon juice, zest, and Worcestershire. Stir in crabmeat and parsley. Season with salt and pepper. Transfer to a 1-quart ovenproof dish.
• Melt remaining 2 tablespoons butter; stir into bread pieces. Season with salt and pepper. Arrange bread mixture over crab dip. Bake until heated through and golden brown, 25 to 30 minutes. Let stand at room temperature 10 minutes. Serve with baguette slices.

BACON AND CHEDDAR DIP

Steps:

• Combine sour cream, Cheddar cheese, bacon bits, and ranch dressing mix in a bowl and stir until smooth.

BROCCOLI-CHEDDAR DIP

Steps:

• In large saucepan of boiling water, cook broccoli 1 minute. Immediately drain and rinse under cold water to stop cooking. Pat dry. Transfer half of broccoli to covered container and refrigerate until ready to serve. Transfer other half to food processor and add scallions and garlic. Pulse until finely chopped, about 10 (1-second) pulses. Transfer mixture to medium bowl.
• In same processor, combine Cheddar and cream cheese and process until smooth, about 3 minutes. Return broccoli mixture to processor, add yogurt and pepper, and pulse until blended, about 15 (1-second) pulses. Transfer to large covered container and refrigerate until ready to serve. Serve dip with reserved broccoli florets and bread sticks or pretzels.
• Transportation tips:
• For simple, elegant, cooler-to-blanket serving, refrigerate the dip in a sturdy glass bowl with a lid, such as those made by Pyrex. If you'll be serving it to a large group, use two bowls for easy passing. Transport pretzels or breadsticks in their packaging and then place them in bowl at the picnic site, or transfer them at home to a Tupperware container and use that as a serving dish as well.