Ninja Herb Cheese Dip Recipes

NINJA HERB CHEESE DIP

Steps:

• Place Parmesan cheese, garlic, lemon juice, parsley, chives, basil and onion powder in Mini Master Prep Bowl. Secure top and pulse in quick bursts until Parmesan cheese is almost grated. If starting with grated Parmesan cheese, pulse until herbs are finely chopped.
• Remove top and use a spoon to push mixture down, away from the walls of the bowl.
• Add cream cheese, re-secure top and pulse in quick bursts for 15 seconds, until cheese and herbs are well combined.
• Salt and pepper to taste and serve immediately or cover and refrigerate for up to 4 days.
• BOB'S TIPS: Just about any fresh herbs work well in this recipe. Try oregano or thyme in place of the basil or even 2 teaspoons of dried Italian seasoning if you're in a pinch. Low-fat or even fat-free cream cheese works great too for the best low-fat dip around.

HERB CHEESE SPREAD

Steps:

• In a bowl add butter, sour cream, and cream cheese. Add the garlic and herbs and mix together well. Season, to taste, with salt and pepper. Place in refrigerator and allow to chill.

HERB DIP

Steps:

• Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

NINJA QUESO CHEESE DIP

Steps:

• Place all ingredients in the Mini Master Prep Bowl. Secure the top and pulse 5-7 times until combined, but chunky.
• Carefully remove blades from Mini Master Prep Bowl and microwave dip for 2 minutes, stirring halfway through.
• Serve as a hot dip for tortilla chips.
• BOB'S TIPS: I prefer white American cheese in this recipe, but a one inch slice of a bricked processed cheese like Velvetta melts very well.