1 can (10-1/4 ounces) Campbell’s Condensed Cheddar Cheese Soup
1/2 cup chunky salsa
1 box (11-1/2 ounces) Pepperidge Farms Giant Goldfish Crackers

Preparation Instructions
1.) Put the soup and salsa in a 1-quart microwavable casserole dish.
2.) Microwave on HIGH for 2-1/2 minutes or until hot. Stir once.
3.) Serve warm to hungru guests with crackers for dipping.

1 cup plain yogurt
1 cup crumbled feta cheese
Leaves from 2 sprigs fresh rosemary, coarsely chopped
1 to 2 cloves of garlic, finely chopped
Salt and freshly ground black pepper
Milk, as needed

Place all ingredients except milk into a food processor or blender and blend until smooth. Add a small amount of milk if mixture is too thick to blend. Serve immediately or refrigerate until needed.

TIPS: Works great with all fresh veggies, crackers or pita chips!

INGREDIENTS:
3 cups shredded white cheddar cheese (12 oz.)*
2 cups shredded orange cheddar cheese (8 oz.)
1 cup shredded parmesan cheese ( 4 oz.)
4 oz pkg crumbled blue cheese
1 jar (4 oz.) diced pimentos drained
2 tsp. sweet pickle juice
3 Tbls. prepared mustard
1 cup mayonnaise

PREPARATION:
In a large bowl mix all ingredients. Blend well. Chill at least overnight. Serve with crackers.

Incoming search terms for the article:

• four cheese pimento dip

INGREDIENTS:
1 can chili con carne without beans — (15 ounces)
1 pound process American cheese — cubed
1 can chopped green chilies — (4 ounces)
Tortilla chips

PREPARATION:
Combine chili, cheese and green chilies in a saucepan or fondue pot. Heat over medium-low, stirring frequently, until the cheese melts. Serve warm with tortilla chips.

Yield: 12 servings.

INGREDIENTS:
3 ounces cream cheese, softened
1/3 cup mayonnaise
3 cloves minced garlic
1/3 cup fresh parsley, chopped
3 cups extra sharp cheddar, shredded
1 cup slivered almonds, toasted and chopped
4 ounces diced pimento with juice
1 tablespoon Worcestershire sauce
cayenne to taste

PREPARATION:
Mix all ingredients well. Cover and chill at least 1 hr. Makes 3 cups.

INGREDIENTS:
1 tablespoon flour
1/2 stick butter
1 1/2 teaspoons chili powder (or more)
1 teaspoon ground cumin (or more)
1 teaspoon paprika
1/4 teaspoon Tabasco sauce, or more
cayenne pepper to taste
1 pound Velveeta cheese
1 cup milk

PREPARATION:
Can do in the microwave, but you can use a double boiler if you want. Melt the butter and flour together first, then add all the other ingredients and cook until smooth. (cube the Velveeta first).

INGREDIENTS:
3 cups cream cheese, softened
1/2 cup V8 juice
1/3 cup tomato purée 1 large green bell pepper, finely minced
1/2 cup finely minced onion
1/3 cup finely minced celery
1/3 cup mayonnaise
horseradish, lemon juice, Tabasco Sauce and salt and pepper to taste

PREPARATION:
Mix all in food processor, then add in horseradish, lemon juice, tabasco, salt and pepper to taste.

Use the dip with fresh veggies, crackers or chips.

INGREDIENTS:
18 ounces sharp cheddar, softened / shredded
1 1/2 ounces blue cheese
2 tablespoons softened butter
2 medium minced cloves garlic
1 medium onion
1 teaspoon Worcestershire sauce
1/2 teaspoon tabasco sauce
1 cup beer, heated and slightly cooled
1 round loaf rye bread

PREPARATION:
Mix cheese, butter, onion, garlic, worcestershire and Tabasco with electric mixer, gradually add beer until good consistency for dipping bread chunks. Refrigerate.

Make serving bowl by hollowing out center rye bread, leaving a 1″ thick shell. Tear bread into chunks for dipping. Pour dip into the bread shell.

Incoming search terms for the article:

• beer cheese dip

INGREDIENTS:
2 large cucumbers, peeled, seeded & chopped
16 oz cream cheese
1 bunch green onions, white part only chopped
1 cup Hellman’s Mayonnaise (best foods brand)
Juice from 1/2 large lemon
Dried parsley to taste
1 T. lemon dill seasoning (or more to taste)
Several shakes of Louisiana Hot Sauce
Salt to taste

PREPARATION:
Mix all ingredients in food processor fitted with metal blade. Pulse until mix is relatively smooth. Chill overnight prior to serving.

Incoming search terms for the article:

• cucumber dill veggie dip

INGREDIENTS:
16 ounces cream cheese
8 ounces Frank’s Red Hot Sauce
3/4 cup chopped celery
2 cups cooked shredded chicken
1 cup shredded Cheddar cheese

PREPARATION:
Combine cream cheese, hot sauce and celery. Heat in microwave until cream cheese is melted. Stir; add chicken and Cheddar cheese. Mix together. Put into a baking dish. Top with more shredded Cheddar cheese, if desired. Bake at 350 degrees F for 30 minutes.