Best 10 Devils Delight Cheese Dip Recipes

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Welcome to the world of culinary delights! In the realm of savory snacks, few dishes can rival the decadence and sheer pleasure of a perfectly crafted cheese dip. Among these cheesy wonders, the "Devils Delight Cheese Dip" stands tall as a true masterpiece. Get ready to embark on a culinary journey as we explore the secrets behind this tantalizing dip, guaranteed to set your taste buds ablaze. From the selection of the finest ingredients to the art of blending flavors, this guide will provide you with all the knowledge and inspiration you need to create a "Devils Delight Cheese Dip" that will leave your guests begging for more.

Check out the recipes below so you can choose the best recipe for yourself!

OPAL'S CHERRY DELIGHT



Opal's Cherry Delight image

Cherry refrigerated cheesecake. Delicious and simple. Very quick, simple to make with no special ingredients!

Provided by NancyJo922

Categories     Desserts     Cakes     Cheesecake Recipes     No-Bake Cheesecake Recipes

Time 1h15m

Yield 9

Number Of Ingredients 7

20 graham crackers, finely crushed
½ cup confectioners' sugar
¼ cup butter, melted
1 (8 ounce) package cream cheese, at room temperature
1 (8 ounce) container whipped topping (such as Cool Whip®)
1 cup confectioners' sugar
1 (12 ounce) can cherry pie filling

Steps:

  • Mix graham cracker crumbs, 1/2 cup confectioners' sugar, and butter together in a bowl; press into a 9x9-inch pan.
  • Whisk cream cheese, whipped topping, and 1 cup confectioners' sugar together in a bowl until smooth; spread over graham cracker crust. Pour cherry pie filling over cream cheese mixture layer. Refrigerate until firm, at least 1 hour.

Nutrition Facts : Calories 393.4 calories, Carbohydrate 48.4 g, Cholesterol 40.9 mg, Fat 21.3 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 14.4 g, Sodium 225.2 mg, Sugar 29.6 g

DEVILS ON HORSEBACK APPETIZERS



Devils on Horseback Appetizers image

Don't let the name fool you-this unique combination of prunes, bacon and blue cheese actually tastes quite heavenly.

Provided by By Deborah Harroun

Categories     Appetizer

Time 30m

Yield 6

Number Of Ingredients 3

12 pitted prunes
3 to 4 tablespoons crumbled blue cheese
4 slices bacon

Steps:

  • Set oven control to broil. Place ovenproof rack on cookie sheet; set aside.
  • Place 12 toothpicks in bowl of water to soak.
  • Meanwhile, using small sharp knife, cut slit in each prune to make pocket, being careful not to cut all the way through. Stuff prunes with blue cheese.
  • Cut each slice of bacon into thirds. Wrap a piece of bacon around each filled prune, using a toothpick to secure. Place on rack on cookie sheet.
  • Broil with tops 4 to 6 inches from heat 10 to 12 minutes, turning once to avoid burning bacon. Cool 5 minutes before serving.

Nutrition Facts : ServingSize 1 Serving

DEVIL'S DIP



Devil's Dip image

Excellent dip for parties, company, potlucks etc. It'll disappear quick! From Company's Coming Greatest Hits.

Provided by treko

Categories     Cheese

Time 40m

Yield 4 cups

Number Of Ingredients 10

8 ounces cream cheese, softened
1 cup sour cream
10 1/2 ounces canned jalapeno bean dip (I use golden Valley Black Bean dip from Safeway, can't find the other anywhere)
10 drops hot pepper sauce
3 tablespoons dried chives
2 teaspoons parsley flakes
1 teaspoon chili powder, to cover
1 1/2 cups grated monterey jack cheese
1 1/2 cups grated medium cheddar
1 dash chili powder

Steps:

  • Mix first six ingredients in medium bowl.
  • Spread in ungreased 9x13 pan.
  • Sprinkle chili powder over top, adding more if necessary to cover.
  • Add layer of Monterey Jack cheese then layer of cheddar cheese.
  • Sprinkle with chili powder.
  • Bake in 350°F oven for about 20 minutes or for 40 minutes for a crispy effect.

DEVIL'S DELIGHT CHEESE DIP



Devil's Delight Cheese Dip image

Bring Mexican flavors to your fall menu with this delicious appetizer recipe - a spicy cheese and tomato dip served with tortilla chips.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 40m

Yield 16

Number Of Ingredients 8

1 container (12 oz) refrigerated jalapeño-pimiento cheese spread
8 oz Mexican prepared cheese product with jalapeño peppers (from 16-oz loaf), cut into cubes
4 oz (half of 8-oz package) cream cheese, softened, cut into cubes
1 can (10 oz) diced tomatoes with green chiles, undrained
1/4 cup pickled sliced jalapeño chiles, drained, chopped
3 tablespoons chopped fresh cilantro
1 jalapeño chile, cut crosswise into slices, if desired
Restaurant-style tortilla chips

Steps:

  • Heat oven to 350°F. Spray 1 1/2- to 2-quart casserole with cooking spray.
  • In medium bowl, stir together pimiento cheese, cheese product, cream cheese, tomatoes and pickled jalapeños. Spoon mixture into casserole.
  • Bake uncovered 30 minutes or until bubbly. Stir; sprinkle with cilantro and fresh jalapeño. Serve dip hot with tortilla chips.

Nutrition Facts : Calories 150, Carbohydrate 5 g, Fat 1, Fiber 0 g, Protein 7 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 420 mg

DEVIL'S FOOD CHEESECAKE



Devil's Food Cheesecake image

Provided by Food Network

Categories     dessert

Time 14h

Yield 1 3-layer (9-inch) cheesecake

Number Of Ingredients 27

3 (8-ounce) packages cream cheese (use only full fat), at room temperature
1 1/3 cups sugar
3 tablespoons cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
2/3 cup heavy or whipping cream
2 1/4 cup sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup firmly packaged dark brown sugar
3 extra-large eggs, separated
4 ounces bittersweet or semisweet chocolate, melted and cooled
1 tablespoons pure vanilla extract
1 1/2 cups whole milk
1/2 teaspoon cream of tartar
12 ounces bittersweet or semisweet chocolate, shaved into Large Chocolate Curls, recipe follows
6 cups sifted confectioners' sugar (1 1/2 pounds)
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, at room temperature
6 ounces bittersweet or semisweet chocolate, melted and cooled
2 tablespoons dark corn syrup
2 tablespoons pure vanilla extract
1/2 cup heavy or whipping cream
12 ounces bittersweet or semisweet chocolate, shaved into Large Chocolate Curls (see below)

Steps:

  • Early in the day, preheat the oven to 350 degrees F and generously butter the bottom and sides of one 9-inch springform pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.
  • To make the cheesecake layer, put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a couple of times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each. Beat in the cream just until it's completely blended. Be careful not to overmix!
  • Gently spoon the batter into the foil-wrapped springform and place it in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake the cake at 350 degrees F until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cake from the water bath, transfer to a wire rack, and cool in the pan for 2 hours, cover with plastic wrap, and refrigerate (while still in the pan) until it's completely cold, about 4 hours. Place in the freezer until ready to assemble the cake.
  • Meanwhile, prepare the devil's food cake layers. Check that the oven is preheated to 350 degrees F and that the water bath has been removed. Generously butter the bottom and sides of three 9-inch round layer cake pans. Very important: Line the bottom of all three pans with parchment or waxed paper (don't let the paper come up the sides).
  • Sift the flour, baking powder, and salt together in a small bowl. Cream the butter and both sugars together in a large bowl with the mixer on medium until light yellow and creamy. Add the egg yolks, one at a time, beating well after each. Beat in the melted chocolate and vanilla. Using a wooden spoon, stir in the flour mixture, alternately with the milk, mixing well after each until blended.
  • Put the egg whites and cream of tartar in a clean medium-size bowl and beat with clean, dry beaters on high until stiff (but not dry) peaks form. Fold about one-third of the whites into the chocolate batter until they disappear, then gently fold in the remaining whites. Don't worry if you still see a few white specks--they'll disappear during baking. Divide the batter evenly between the three pans. Bake until a toothpick inserted in the centers comes out with moist crumbs clinging to it, about 30 minutes. Cool the cakes in the pans on a rack for 15 minutes, then remove the cakes from the pans and gently peel off the paper liners. Let cool completely, about 2 hours, then cover with plastic wrap and refrigerate overnight or until ready to assemble the cake.
  • Early on the day you plan to serve the cake, make the chocolate curls and lay them out on the marble or baking sheet to dry. Now make the frosting: In a large bowl, sift the confectioners' sugar, cocoa, and salt together. In another large bowl, cream the butter with a mixer on high until light yellow and slightly thickened, about 3 minutes. With the mixer still running, beat in the chocolate, corn syrup, and vanilla. Reduce the mixer speed to low and beat in the sugar-cocoa mixture in two additions, beating well after each. Blend in the cream until the frosting is a spreading consistency, adding a little more cream if needed. Whip the frosting on high until light and creamy, about 2 minutes more.
  • To assemble the cake, remove the cheesecake from the freezer and let stand at room temperature about 10 minutes. Place one layer of devil's food cake, top side down, on a cake plate and spread with some of the frosting. Release and remove the ring of the springform, then remove the frozen cheesecake from the bottom of the pan. Place top side down on the frosted cake layer and spread with some frosting. Top with the second devil's food layer, top side down. Spread with more frosting and cover with the third devil's food layer, top side up. Brush away any crumbs from the sides and top of the fudge cake layers. Frost the sides and top of the cake with the remaining frosting, spreading the top with frosting about 1/2 inch deep. Use a long metal spatula that has been warmed under hot running water to smooth out the frosting on the sides and top of the cake. Coat the sides with the chocolate curls, placing them where you want. With a small spatula or table knife, swirl the frosting on top into a decorative design. Or, if you wish, decorate with a crosshatch design: Make about 6 vertical lines, 1 inch apart, then crisscross 6 more horizontal lines the same distance, swirling the icing a little as you go.
  • Refrigerate the cake for at least 2 hours to allow the cheesecake to thaw enough to easily slice. Use a sharp straight-edge knife, not a serrated one, to cut it. Cover any leftover cake with plastic wrap and refrigerate, or wrap and freeze for up to 1 month.
  • Chocolate Curls: At Junior's, the bakers often use dark chocolate curls to decorate cheesecakes for a delicious and very professional looking finish.
  • For large chocolate curls:
  • If you have a marble slab, use it. If not, use a baking sheet (place the sheet in the refrigerator to chill first).
  • Melt the chocolate over low heat. Spread it out in a thin sheet on the flat marble surface--but not so thin that you can see the surface through the chocolate. Let the chocolate cool.
  • Using a baker's bench scraper or a wide, flat metal spatula, scrape up the chocolate into wide curls, lifting them up as you work. The curls will be different widths and lengths, but that's fine. If the chocolate curls up into one long sheet, let it cool more before scraping again. Carefully place the curls where you want them on the cake. If you are decorating the side of the cake with them, press the curls gently into the frosting with your fingers so they stay, without falling off.
  • For smaller chocolate curls:
  • Buy a thick bar of chocolate and use at room temperature (not straight from the refrigerator). Stand up the chocolate bar vertically, slightly on an angle, against a flat surface, such as a chopping board. Slowly scrape down the bar with a vegetable peeler, allowing the chocolate to fall away into a pile of soft curls. Using a wide, flat metal spatula, carefully place them on the cake.

DEVILED DIP



Deviled Dip image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Number Of Ingredients 0

Steps:

  • Puree 8 hard-boiled eggs with 1/4 cup mayonnaise, 1 tablespoon mustard, 1 chopped pickle, a dash of hot sauce, and paprika, salt and pepper to taste. Garnish with chives.
  • See all 50 Game-Day Dips

BLUE DEVIL CHEESE AND BACON DIP



Blue Devil Cheese and Bacon Dip image

Provided by Pableaux Johnson

Categories     Onion     Super Bowl     Quick & Easy     Mayonnaise     Blue Cheese     Cream Cheese     Apple     Bacon     Fall     Tailgating     Sour Cream

Yield Makes 6 to 8 servings

Number Of Ingredients 10

1 (8-ounce) tub whipped cream cheese
3/4 cup crumbled Danish blue cheese
3/4 cup sour cream
2 tablespoons mayonnaise
1 teaspoon prepared horseradish
2 tablespoons minced onion
1 tablespoon Italian seasoning
Dash of hot pepper sauce
6 slices peppered bacon, cooked until crisp and crumbled
Apple wedges, cut up raw vegetables, and/or Wheat Thins

Steps:

  • 1. Put the cream cheese, blue cheese, sour cream, mayonnaise, horseradish, onion, Italian seasoning, and pepper sauce in a food processor. Pulse until very smooth. Add the bacon and pulse until just blended.
  • 2. Transfer to a bowl, cover, and refrigerate until the flavors are well integrated, at least one hour or overnight.
  • 3. Serve with apples, vegetables, and/or Wheat Thins.

DILL AND CHEESE DIP



Dill and Cheese Dip image

A great dip to make and bring to potluck dinners with some veggies, such as carrots and broccoli.

Provided by David

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 1h15m

Yield 16

Number Of Ingredients 6

2 cups cottage cheese
1 cup plain yogurt
½ teaspoon lemon juice
garlic powder to taste
1 cup shredded Cheddar cheese
dried dill weed to taste

Steps:

  • In a medium bowl, blend cottage cheese, plain yogurt, lemon juice and garlic powder. Cover and place in the refrigerator approximately 1 hour, until chilled.
  • Stir Cheddar cheese into the cottage cheese mixture. Sprinkle with a layer of dried dill weed. Chill in the refrigerator until serving.

Nutrition Facts : Calories 67.1 calories, Carbohydrate 1.9 g, Cholesterol 12.6 mg, Fat 3.8 g, Protein 6.1 g, SaturatedFat 2.4 g, Sodium 168.5 mg, Sugar 1.2 g

DEVIL'S FOOD CHEESECAKE



Devil's Food Cheesecake image

From Junior's Cheesecake Cookbook, chocolate cheesecake nirvana! A labor of love to be sure, this is my favorite way to spoil both myself and the ones I love. Note: The cookbook states that the cream cheese MUST be full-fat.

Provided by Pinay0618

Categories     Cheesecake

Time 2h40m

Yield 12 serving(s)

Number Of Ingredients 26

3 (8 ounce) packages cream cheese, at room temperature
1 1/3 cups sugar
3 tablespoons cornstarch
1 tablespoon vanilla extract
2 extra-large eggs
2/3 cup heavy cream
2 1/4 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup firmly packed dark brown sugar
3 extra-large eggs, separated
4 ounces bittersweet chocolate or 4 ounces semisweet chocolate, melted and cooled
1 tablespoon pure vanilla extract
1 1/2 cups whole milk
1/2 teaspoon cream of tartar
12 ounces bittersweet chocolate or 12 ounces semisweet chocolate, shaved into Large Chocolate Curls
6 cups sifted confectioners' sugar (1 1/2 pounds)
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 1/2 cups unsalted butter, at room temperature
6 ounces bittersweet chocolate or 6 ounces semisweet chocolate, melted and cooled
2 tablespoons dark corn syrup
2 tablespoons pure vanilla extract
1/2 cup heavy cream

Steps:

  • Early in the day, preheat the oven to 350 degrees F and generously butter the bottom and sides of one 9-inch springform pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.
  • To make the cheesecake layer, put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a couple of times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each. Beat in the cream just until it's completely blended. Be careful not to overmix!
  • Gently spoon the batter into the foil-wrapped springform and place it in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake the cake at 350 degrees F until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cake from the water bath, transfer to a wire rack, and cool in the pan for 2 hours, cover with plastic wrap, and refrigerate (while still in the pan) until it's completely cold, about 4 hours. Place in the freezer until ready to assemble the cake.
  • Meanwhile, prepare the devil's food cake layers. Check that the oven is preheated to 350 degrees F and that the water bath has been removed. Generously butter the bottom and sides of three 9-inch round layer cake pans. Very important: Line the bottom of all three pans with parchment or waxed paper (don't let the paper come up the sides).
  • Sift the flour, baking powder, and salt together in a small bowl. Cream the butter and both sugars together in a large bowl with the mixer on medium until light yellow and creamy. Add the egg yolks, one at a time, beating well after each. Beat in the melted chocolate and vanilla. Using a wooden spoon, stir in the flour mixture, alternately with the milk, mixing well after each until blended.
  • Put the egg whites and cream of tartar in a clean medium-size bowl and beat with clean, dry beaters on high until stiff (but not dry) peaks form. Fold about one-third of the whites into the chocolate batter until they disappear, then gently fold in the remaining whites. Don't worry if you still see a few white specks--they'll disappear during baking. Divide the batter evenly between the three pans. Bake until a toothpick inserted in the centers comes out with moist crumbs clinging to it, about 30 minutes. Cool the cakes in the pans on a rack for 15 minutes, then remove the cakes from the pans and gently peel off the paper liners. Let cool completely, about 2 hours, then cover with plastic wrap and refrigerate overnight or until ready to assemble the cake.
  • Early on the day you plan to serve the cake, make the chocolate curls and lay them out on the marble or baking sheet to dry. Now make the frosting: In a large bowl, sift the confectioners' sugar, cocoa, and salt together. In another large bowl, cream the butter with a mixer on high until light yellow and slightly thickened, about 3 minutes. With the mixer still running, beat in the chocolate, corn syrup, and vanilla. Reduce the mixer speed to low and beat in the sugar-cocoa mixture in two additions, beating well after each. Blend in the cream until the frosting is a spreading consistency, adding a little more cream if needed. Whip the frosting on high until light and creamy, about 2 minutes more.
  • To assemble the cake, remove the cheesecake from the freezer and let stand at room temperature about 10 minutes. Place one layer of devil's food cake, top side down, on a cake plate and spread with some of the frosting. Release and remove the ring of the springform, then remove the frozen cheesecake from the bottom of the pan. Place top side down on the frosted cake layer and spread with some frosting. Top with the second devil's food layer, top side down. Spread with more frosting and cover with the third devil's food layer, top side up. Brush away any crumbs from the sides and top of the fudge cake layers. Frost the sides and top of the cake with the remaining frosting, spreading the top with frosting about 1/2 inch deep. Use a long metal spatula that has been warmed under hot running water to smooth out the frosting on the sides and top of the cake. Coat the sides with the chocolate curls, placing them where you want. With a small spatula or table knife, swirl the frosting on top into a decorative design. Or, if you wish, decorate with a crosshatch design: Make about 6 vertical lines, 1 inch apart, then crisscross 6 more horizontal lines the same distance, swirling the icing a little as you go.
  • Refrigerate the cake for at least 2 hours to allow the cheesecake to thaw enough to easily slice. Use a sharp straight-edge knife, not a serrated one, to cut it. Cover any leftover cake with plastic wrap and refrigerate, or wrap and freeze for up to 1 month.

DELIGHTFUL DEVIL'S FOOD CAKE



Delightful Devil's Food Cake image

There's more than chocolate in this luscious layer cake. The creamy ricotta cheese frosting is flavored with orange juice, mini chocolate chips and bits of candied cherries. -Betty Knorr, Chandler, Arizona

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 21

1 cup sugar
3/4 cup plus 2 tablespoons all-purpose flour
6 tablespoons baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup buttermilk
1/2 cup brewed coffee
1/4 cup canola oil
1 teaspoon vanilla extract
FILLING:
3/4 cup ricotta cheese
2 tablespoons sugar
4 teaspoons orange juice concentrate
2 tablespoons chopped red candied cherries
2 tablespoons miniature semisweet chocolate chips
FROSTING:
3/4 cup heavy whipping cream
3 to 4 tablespoons confectioners' sugar
4-1/2 teaspoons baking cocoa
3/4 teaspoon vanilla extract

Steps:

  • In a small bowl, combine the sugar, flour, cocoa, baking soda and salt. Whisk the egg, buttermilk, coffee, oil and vanilla; add to dry ingredients until combined. , Coat a 9-in. round baking pan with cooking spray and dust with flour. Add batter. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Cool completely., For filling, combine ricotta, sugar and orange juice concentrate; fold in cherries and chips. Cut cake in half vertically. Spread filling over one half; top with remaining half., In a bowl, beat cream until soft peaks form. Gradually beat in confectioners' sugar, cocoa and vanilla until stiff peaks form. Frost top and sides of cake. Store in the refrigerator.

Nutrition Facts : Calories 533 calories, Fat 26g fat (11g saturated fat), Cholesterol 89mg cholesterol, Sodium 492mg sodium, Carbohydrate 69g carbohydrate (49g sugars, Fiber 2g fiber), Protein 9g protein.

Tips:

  • To save time, use a food processor to grate the cheese and finely chop the onion and garlic.
  • If you don't have a double boiler, you can melt the cheese in a microwave-safe bowl. Just heat it in 30-second intervals, stirring in between, until the cheese is melted and smooth.
  • If you like your dip extra spicy, add a few dashes of cayenne pepper or red pepper flakes.
  • For a more flavorful dip, use a variety of cheeses, such as cheddar, mozzarella, and Parmesan.
  • Serve the dip with a variety of dippers, such as tortilla chips, crackers, or vegetable crudités.

Conclusion:

This devil's delight cheese dip is the perfect appetizer for any party or gathering. It's easy to make, delicious, and sure to be a hit with everyone. So next time you're looking for a quick and easy snack, give this recipe a try. You won't be disappointed!

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