Portside Cheese Dip Recipes
BEST CHEESE DIP
This dip has all the best ingredients I've found from various other recipes and it's my favorite by far! Serve as a dip at a party or with sour cream and jalapenos to make nachos and use it as a main course!
Provided by brookeharris
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 1h40m
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 444.8 calories, Carbohydrate 14.3 g, Cholesterol 99.7 mg, Fat 32.3 g, Fiber 1.2 g, Protein 24.9 g, SaturatedFat 16.7 g, Sodium 1875.5 mg, Sugar 8.2 g
PORT AND CHEESE DIP
I refer to this as an adult dip because of the Port. Whatever, it is very potent and wonderful if you like sharp flavors. I think I found it many years ago in an old army cookbook.
Provided by waynejohn1234
Categories Winter
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Crumble cheese.
- Beat together with sour cream and Port.
- Chill at least 3 hours and preferably overnight (covered tightly).
- This definitely improves with age.
Nutrition Facts : Calories 209.1, Fat 16.5, SaturatedFat 10.5, Cholesterol 48.1, Sodium 245.8, Carbohydrate 2.6, Sugar 1, Protein 10
PORTSIDE CHEESE DIP
This recipe is adapted from a restaurant in Marquette, MI. I have to warn you though, it's extremely addicting!!
Provided by Danielle_Thomas
Categories Spreads
Time 5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix together in order til smooth.
- Refridgerate to harden.
- Serve with warm, soft breadsticks, Club crackers, or whatever you prefer (I like it best with Club crackers!).
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