Libyan Cheese Dip Recipes

BEST CHEESE DIP

Steps:

• Heat a large skillet over medium-high heat. Crumble sausage and ground beef into the skillet; add the onion. Cook and stir the beef mixture until the meat is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Pour into a slow cooker.
• Layer cheese food cubes atop meat mixture.
• Blend diced tomatoes with green chile peppers in a blender until smooth; pour over the cheese cubes along with the cream of mushroom soup. Stir the mixture.
• Cook on High, stirring occasionally until the cheese is completely melted, about 90 minutes.

LIBYAN CHEESE DIP

Steps:

• Put cheese in a medium bowl and add 3 tablespoons yogurt and lemon juice.
• Using back of fork, mash until mix is smooth and creamy.
• If you need more yogurt to make smooth, add just a bit more to do so.
• Add dill OR fennel and parsley and stir to mix well.
• Transfer to small serving bowl, cover with wrap and refrigerate until you are ready to use.
• TO serve, drizzle top with a little olive oil.
• Prepare a basket of crackers/chips to serve with dip.
• You can also serve with crudites.

CHEESY BEAN DIP

Steps:

• In a bowl, combine cheeses; set aside 2 cups for topping. Add beans, sour cream, cream cheese and taco seasoning to the remaining cheese. Transfer to a greased 2-qt. baking dish; sprinkle with reserved cheese. Bake, uncovered, at 350° for 20-30 minutes or until bubbly around the edges. Serve warm with tortilla chips.