Easy cream cheese dip recipes

easy cream cheese dip recipes

I keep a bunch of them on hand for every meal from breakfast to dinner. You'll get one email a week with our favorite recipes and tools to make life easy! Thank you so much for signing up to get our recipes delivered right to your inbox! Check your inbox to get our thank you present and to confirm you really want to sign up!

You can unsubscribe at any time but I really hope you stick around! I'm the self-taught baker, photographer, and lifelong chocolate chip cookie aficionado behind Sugar Spun Run. I believe the best desserts are always sweet, simple, and made from scratch! Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. By submitting this comment you agree to share your name, email address, website and IP address with Real Housemoms This information will not be used for any purpose other than enabling you to post a comment.

There was an error submitting your subscription. We use this field to detect spam bots. If you fill this in, you will be marked as a spammer. This post may contain affiliate links. Read my disclosure policy. Cook Time 15 minutes. I love eating fresh foods and unusual combinations. I also love to prepare and share new dishes with friends. It ups the chance of more time for what is most important—like having friends over!

You know all those bacon cheddar cream cheese dip recipes you drool over and save to Pinterest? Now you can make it! Layne is a boy mom in love. Surrounded by three adventurous little men, she's in pursuit of an empty laundry basket, the perfect cup of coffee, and sleep. She blogs, parents, and manages social media while wearing her tiara. Your email address will not be published.

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Prep Time 5 minutes. Cook Time 20 minutes. Total Time 25 minutes.


Subway cheese choices

subway cheese choices

Earn on all of your qualifying purchases - get exclusive offers, surprise rewards and more! To find out more about the cookies on our website, please see our Cookie Policy. Allow Do Not Allow. How can we help? Whether you want to share your experience, or need support for one of our programs, we're here to help. Maybe we've already answered your question in our FAQ section. If not, contact information and options for our many programs are available below. What menu items contain gluten?

What is the origin of the enzymes in the Italian and 9-Grain Wheat breads? These ingredients are plant or microbial derived. It packs 23 grams of protein! It also packs 29 grams of protein, so it will keep you feeling fuller all afternoon long. The type of bread and additional toppings you choose will affect how many calories your tuna sub may contain.

Basing information on the most commonly requested toppings and bread, Subway lists the tuna sub as containing calories. This is valid for a 6-inch sub without cheese, so if you choose to add cheese or choose to eat a inch sub, the calories will double.

Ingredients counted in the calorie total are lettuce, tomato, onion, green pepper, and cucumber on 9-grain wheat bread. If you prefer a different type of bread, the total calories may change. The lowest calorie 6-inch breads are: Each of these bread choices is calories. The highest calorie 6-inch breads are: If you choose one of these breads, you will raise the calorie total of a tuna sub by 30 or 40 calories to or total calories.

The 6-inch tuna sub will contain more calories if you add cheese to it. Processed American Cheese has the least calories at 40 calories. Provolone cheese and Swiss cheese each have 50 calories. Cheddar contains the highest amount, at 60 calories. If you choose cheddar cheese, your tuna sub will contain at least calories.

Sauces can add additional calories as well. For example, 1 tablespoon of regular mayonnaise or ranch dressing adds calories, while 1 tablespoon of fat free honey mustard contains 30 calories. Video of the Day. How to Eat Healthy at Subway. The Calories in a Tuna Melt. Steak N Shake Nutrition Information.

Subway's Sweet Onion Sauce Nutrition. Nutritional Information for Jersey Mike's. How Fattening Is Tuna?


Sausage cream cheese dip

sausage cream cheese dip

It is super easy and so good!! This is one of my all time favorite dips This delicious dip is always a hit and there are never any leftovers! I think that would be fine. I would stay away from fat-free cream cheese - it doesn't usually melt good. Can this dip be served cold? We are tailgating tomorrow and unfortunately I cannot guarantee a spot to plug in my crockpot. Can this be served cold? We will be tailgating tomorrow and unfortunately I cannot confirm a spot for my crockpot.

Just a bit of spice to kick it up a notch. I have been making this dip for about 16 yrs now. When I got it from a coworker, she made it with italian sausage. I then started making it with Tennessee Pride sausage. I make it with with ground beef mostly now. It is good all 3 ways. I call it pink dip. I made this today, but I used a little extra cream cheese and Rotel. It was a hit with my family! I make this all the time. We call it garbage dip! Not sure where the name came from. Pinterest Facebook Instagram Twitter.

Friday, October 14, Sausage, cream cheese, and Rotel. Ready in under 10 minutes. There is never any left!! I had my doubts about this recipe. With only 3 ingredients I wasn't sure this was going to have much flavor. Well, I was completely wrong! I served with tortilla chips for dipping. Save Save Save Save.

I usually do not drain the Rotel. The juice helps melt the cream cheese and make the dip not so thick. You can reserve it and add it later if you are worried if it will be to thin. Hope you enjoy it and let me know how you like it!! This may be a silly question but was your ratio 1: For every pound of sausage I used 2 packages of cream cheese 16oz total and 2 cans of rotel 20oz total. Your email address will not be published. Ground breakfast sausage 1 lb Cream Cheese 2 blocks 16oz Ro-Tel tomatoes 2 cans.

In a large pan cook ground breakfast sausage. Once fully cooked drain the fat. Cut cream cheese into smaller cubes and add to sausage. Comments This dip was seriously yummy! Perfect snack to bring to any party! Do you drain the fat off the sausage before mixing it with the cream cheese?

Recipes with cheese

recipes with cheese

These recipes transform dishes normally served on the side of a meal into contenders for the star of the show. These creative combinations celebrate the art of the sandwich. Recipes and ideas for snacks with substance to keep your day on track and your taste buds excited. Rise and then continue to shine. These recipes start the morning off deliciously and set your day up for success. Festive and flavorful, these cheese-centered recipes celebrate and inspire joy to bring the warmth of the season to life.

Make delicious one of your health goals. These recipes taste so much better than standard better-for-you dishes.

A taste of Italy is just a recipe away. We've pulled together crowd-pleasing favorites that celebrate the old country. Fun, creative, exciting and modern, these hearty, satisfyingly cheese-centered dishes show off a perfect balance of flavor. This collection features some of our favorite real cheese recipes created by real chefs in our very own kitchen.

Our Cheese Shredded Cheese. Summer Sandwiches Small and convenient, simple yet delicious. Grilled Cheese These grilled cheese sandwich recipes offer worthy variations on this comfort-filled classic. Game Day These recipes feature real cheese and they are sure to score with your Game Day crowd.

Here, we top our pie with fresh mozzarella, plus a combination of spicy and sweet flavors in the form of soppressata , sliced chilies, and a drizzle of honey. Even though we're right in the midst of squash season, it feels like you're more likely to see pumpkin spice on menus these days than actual pumpkin. That's a shame, because the mildly sweet flavor of the gourd itself can be effectively put to use in many dishes, including this fall-themed pizza.

Cacio e pepe , the Roman dish of pasta sauced with cheese and black pepper, may be simple and straightforward, but there are pitfalls: The sauce can easily break, or the cheese can refuse to melt evenly. Our solution is to use pecorino or Parmesan, if you'd prefer that's finely grated to ensure smooth incorporation. Adding it to a not-too-hot pan protects against clumping, and a few tablespoons of pasta water help the sauce emulsify.

Be sure to check out Kenji's cacio e pepe video for a step-by-step visual guide. The trouble with carbonara, a rich sauce of eggs, cheese, and pork, lies primarily in the risk of accidentally scrambling the eggs. The solution lies in regulating the heat well: If you're making the sauce in a skillet, take it on and off the burner as needed to keep it from overheating.

Alternatively, finish the dish in a double boiler, which allows the sauce to cook gently until it's creamy and silky. Making macaroni and cheese from scratch can sound like too much effort, especially considering that the Kraft stuff is pretty delicious. But the truth is, homemade mac and cheese doesn't take all that much longer, and it tastes a heck of a lot better.

For ours, we prefer a mix of cheddar and American cheese—cheddar has better flavor, but nothing will give you that creamy and gooey texture like pasteurized process cheese. If you have a pasta machine, you could be sitting down to your very own homemade ravioli—pillowy but firm, stuffed with light and creamy ricotta—in about an hour.

And if you don't, you can still roll out the dough of flour, water, and egg by hand, though it will require some extra labor. We keep these ravioli simple, but perk them up with a bit of Parmesan, lemon, and nutmeg. When you've got a lot of hungry mouths to feed, baked ziti is the ideal solution—but, frankly, you don't even need to do any baking to make a great version.

This quick skillet variation uses a sauce of Italian sausage, tomatoes, aromatics, and cream, plus ricotta, mozzarella, and Parmigiano-Reggiano, for maximum flavor and those crucial pockets of melty cheese.

Soak the pasta in hot water while you prepare the sauce to cut down on the cooking time significantly. Traditional Italian eggplant Parmesan is a far cry from the Italian-American version you're likely to find at the local pizzeria.

Here, the eggplant is shallow-fried with no breading, then layered with shredded mozzarella, a simple tomato sauce, and oregano, for a dish that's lighter and fresher-tasting than its American counterpart. Despite the name, the dish isn't generally made with Parmigiano-Reggiano, though sprinkling on a bit wouldn't hurt. The version of eggplant parm you're probably most familiar with is quite a bit different from the Italian original, with sliced medallions of eggplant coated in bread crumbs and fried until crisp and golden.

The tomato sauce here is made more robust and complex with the addition of onion, garlic, herbs, and red pepper flakes, and layers of fresh mozzarella provide all the stretchy, gooey mouthfuls of cheese you can handle. For superior chicken parm, borrow some cues from superior Southern fried chicken: Add buttermilk to a coating of homemade bread crumbs, and work in grated Parmesan for additional flavor.

A rich, slow-cooked red sauce is your most flavorful option, but this recipe will be delicious with a fast and easy red sauce , or even a good-quality store-bought variety. With the best chicken Parmesan in hand, it's only natural to start looking for the best chicken parm sandwich.

Using a full recipe's worth of our chicken parm, this one not only tastes terrific but is big enough to feed a crowd, too. Though hoagie rolls are a traditional choice, we find them too soft to stand up to our juicy, crisp-coated chicken, so we replace them with a whole loaf of crusty toasted ciabatta.

It's not the messy, drippy, over-the-top experience you get from a plate of loaded nachos, but it does wonders for making each bite equal in flavor and texture. Willing to break with tradition?

Refried beans and sour cream aren't standard ingredients in Texas nachos, but we think they make fine additions here. I respect the simplicity of Texas nachos, but in all honesty, if I'm going to eat nachos, I want them to be excessive. These nachos are exactly that, piled with too many toppings to list, including homemade cheese sauce, refried beans, black beans, Cotija, pico de gallo , guacamole, and radish slices try them, you'll like them!

Still, there's order in the chaos: Baking the nachos in a casserole or on an aluminum sheet allows you to spread out the chips, which translates to more even coverage; dolloping the sour cream and guac in the center of the dish allows access to both, without smothering the chips and leaving them soggy.

As a Yankee, I wasn't exposed to pimento cheese until pretty late in life, and it's not something that necessarily inspires confidence when you first hear the ingredient list—it's essentially grated cheddar cheese and mayo, flecked with diced red peppers.

But just try a bite of this stuff and you'll suddenly want it on everything:

Macaroni and cheese recipe baked

macaroni and cheese recipe baked

When the Sauce coats the back of a wooden spoon, you should be able to draw a path with your finger. Pour Sauce into pot with Macaroni. Stir quickly, then pour back into the skillet I did this or a baking dish. Sprinkle with breadcrumb topping. Panko breadcrumbs are larger pieces than normal breadcrumbs which creates a really nice extra crunchy topping. It can be found in the Asian section of supermarkets here in Australia. The Main Cheese 2 cups should be a flavoured cheese.

Gruyere is my favourite - it's not cheap here, so it's a treat! I also don't recommend Swiss or Masdaam cheese, doesn't melt that well into sauces. Do not use Tasty Cheese! I have found that some brands can result in the sauce being a bit floury. Some are ok, some are not - safer to say don't use Tasty Cheese. I like to use mozzarella for the 2nd cheese 1 cup. It melts really well into the sauce, has that nice stretch, and isn't as oily like other cheese can tend to be.

However, you can just use more of the Main Cheese. Tossing the cooked pasta with butter provides a light coating that helps prevent it from bloating while baking in the sauce. This is also the reason why I let the pasta cool before mixing in with the sauce. You could just make the sauce while the pasta is cooking.

Mac and Cheese is best made fresh but if you need to make ahead, this is the best way. Cook pasta and toss in butter, cool. Store all components separately in the fridge until required. Mix sauce and pasta, top with topping then bake per recipe. Mac and Cheese if best served fresh, and the best way to make ahead is in Note 4.

But if you can't do that, then take it out of the oven as soon as the top is light golden at about 20 minutes. Then it will be saucier than cooking for the full time which is fine. Cool completely uncovered, then cover in cling wrap and refrigerate. Then remove from fridge 30 minutes before reheating. Best way to reheat is in the microwave, covered in cling wrap, on medium for 8 - 10 minutes or until the centre is hot stick knife in to check.

Baked Mac and Cheese recipe video! I tried this recipe the first time with breadcrumbs as the topping and I gotta say it was delicious. Only, the breadcrumbs bring another taste to it. So I tried it the second time without the breadcrumbs, but with butter and it was just perfect! Should I boil it first and add the spices then mix it together with the mac and cheese before putting it in the oven?

I got them both from Walmart. This recipe uses a big shredded block of Monetary Jack cheese gosh I love that cheese and of course some smoked cheddar. Baked macaroni and cheese is dead to me without smoked cheese in it! Be in that territory. Do you want to be happy?

Made this tonight for dinner and it was a big hit! We liked how creamy it is and the cheese was nice and gooey with a little crust on top! Will make it again. Thanks for sharing it. If so, would you use it the same measurements?

Was looking for a recipe without velveeta. I made your previous last Thanksgiving, was a hit!! Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. This site uses Akismet to reduce spam. Learn how your comment data is processed. I wanna make… Search this website. No Velveeta just real cheese and simple ingredients.

Alternatively, you could probably just dump the pasta in the same bowl that the egg mixture is in and then pour it all into the casserole dish. I've never done it this way though. Shred your own cheese. It melts much better than the flour-coated, pre-shredded cheeses in the store.


Stinky cheese

stinky cheese

It has such a strong smell that it is totally banned from the public transportation vehicles in the whole France. But, don't let the smell stop you from having it, because it has a good taste especially when it is not aged. It is best served with white wine and French bread like baguette. This is another cheese made from cow's milk and comes from France. This is made from unpasteurized milk, washed in wine, and is then left to age in damp cellars.

This is often called the "Monster Cheese" because of its horrible smell that can be very well compared with sweaty feet! It has an intense flavor so you better pair with a flavor that can overpower the strong flavor. This is not the usual Brie you get in the market. This is the original cheese which is made from raw cow's milk which is made in France.

It is a creamy cheese which has a white crust which is also supposed to be eaten. It boasts of some people drooling over it but better be careful if you have a sensitive nose.

The smell gets more intense as the cheese is aged so grab it when it's young! It is best served with a dry sparkling wine. This is a French cheese which is made from raw sheep's milk and is aged in caves. This is a blue cheese that has green distinctive molds, which give it the strong flavor. It has no rind. It was banned in countries like Australia and New Zealand till recently.

The taste is said to be very strong and it also has a very pungent flavor. It is best served with a glass of Sauternes sweet wine or with fruits like pears. This is a semi-soft cheese made from cow's milk in Germany, Netherlands, and Belgium.

It is very well-known for its stinky smell. The smell comes from the bacteria Brevibacterium linens, which are the ones responsible for body odor, especially smelly feet. So, you can imagine the smell of it. The taste is also strong but is actually regarded as tasty.

It is normally spread on rye bread and eaten. This is a type of washed-rind cheese made from cow's milk, which comes from England. It has an orange to grey-colored rind but has a yellowish-white interior.

It does stink but its name is acquired from the brand of pear cider, in which it is washed. It smells like dead flowers and hay. But, the smell is restricted to the rind so you can remove it and enjoy the soft and tasty cheese.

It goes well with any bread or a dessert wine. This might be one of the famous and most-wanted stinky cheeses. The Blue Stilton is different from White Stilton because of its strong smell and taste.

It is a cow's milk cheese coming from England. The cheese may be found in a variety of textures, from hard and crumbly to soft. As the cheese ages, it becomes more soft and smelly.

It is often eaten with celery and pears, but can also be added in other recipes. It can also go well with crackers and barley wine or port wine. Some other examples of stinky cheeses include: So, this was our list of some of the smelliest cheeses. If you belong to the group that says "the stinkier, the better", then you should try having these.

Different Types of Cheese. History of Cheddar Cheese. Types of French Cheese. Ingredients to Make Cheese. Where to Buy Cheesecloth. The bacteria in cheeses is intentional and arrives as a result of washing the rind. Rinds are typically washed in salty brines or some variety of alcohol—that's what really gets the funk going.

If you're ready to take the plunge which you should be! The most famous of the funky cheeses. There is a rumor which exists on the internet but I can never seem to find the actual decree that Epoisses was banned from being carried on public transport in France.

Yes, it can be that stinky. Sold in round boxes to contain the oozing, Epoisses will run! Epoisses is washed in a pomace brandy marc de Bourgogne and aged for around six weeks. This may be the most intimidating of washed rind cheeses but also the most rewarding.

Pair it with a floral apricot jam and you'll be converted. County Cork, Ireland, is a magical place and they sure do make some wonderful cheeses there.

Salty air from the sea combined with the salt brine create the tacky orange rind of Ardrahan. The Burns family has been making cheese from Friesian cow's milk on their farm for generations. The dense, fudgey cheeses range from lightly banyard to peanutty to full on funk. Like all good farmstead cheeses, they vary from batch to batch. A Wisconsin original created by a Swiss immigrant in the late s.

John Jossi wanted to create something like limburger and came up with idea of brick cheese. Its name comes from the fact that the cheeses are pressed down with bricks during the aging process and are therefore made in the shape of a brick. Very few producers in Wisconsin are still making authentic brick cheese. One of my favorites is Widmer's brick cheese, because it still packs a punch. Cut this guy into rectangles and serve on rye bread with mustard and raw red onion.

Don't kiss anyone for at least 24 hours after consuming. The mellow cousin of Epoisses. It's a newer invention and, as the name implies, is washed in Chablis wine.

A perfect entry-level washed rind because the bacteria on this guy is only slightly smelly. More sweet than meaty, I like to spread the previous night's leftovers on toast in the morning with strawberry preserves.

Not as dense as cream cheese, but far more interesting. A fabulous raw milk cheese.

Chicken cheese casserole

chicken cheese casserole

Creamy, cheesy, and loaded with comforting flavors, this chicken noodle casserole is a great hearty meal your family will love! Preheat oven to F degrees. Spray a 9x13" baking dish with non-stick cooking spray and set aside. In a skillet, cook diced bacon over MED heat until golden and crispy.

Remove with a slotted spoon to a paper towel lined plate, reserving the drippings. Add diced onion and chopped mushrooms to bacon drippings and cook over MED HIGH heat, stirring occasionally, until softened and lightly golden, about 5 minutes.

Remove with slotted spoon to a large mixing bowl. To large mixing bowl, add cream of chicken soup, sour cream, half and half, salt, black pepper and garlic powder. Whisk or stir until smooth. Gently stir to combine well, then transfer to prepared baking dish. Top with remaining cheeses and remaining bacon. Cover dish with foil and bake for 30 minutes, until hot and bubbly. Remove foil, add remaining 2 oz French's crispy fried onions in an even layer, and bake an additional minutes, until onions are lightly golden brown.

Casserole can be assembled the day before, cooled completely, covered and refrigerated overnight. Before baking, let dish sit at room temperature for 30 minutes, then bake at F degrees for minutes covered , remove cover, add 2 oz French's crispy fried onions and bake minutes.

Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Thanks for sharing the recipe, I really like and would love to try it. I want to read comments on a tried recipe please. Made this the other night Delish! I added more Bacon Milk and Cheese Will go in my rotation for dinners! Excellent and enjoyed by everyone, although I only added sharp chedder cheese, as that is all I had! Made this recipe for dinner tonight and it turned out great!

I also used a can of cheddar cheese soup instead of cream of chicken to add more cheese flavor. It was fantastic and I can definitely use it in my meal rotation!

Even my picky soon-to-be 3 year old loved it! I believe that gourmet meals should be something we can ALL enjoy. Now that you're here, stay a bit, browse a few recipes, and let's get cookin'! About Contact E-Cookbooks Work with me! Jump to Recipe Print Recipe. Sprinkle casserole with minced parsley if desired and serve hot. Never Miss a Chunky Chef Recipe: Casserole Chicken Comfort Food. You May Also Like: Homemade Artisan No Knead Bread. Cheesy Bacon Spinach Dip. Stay Connected subscribe to get new posts via email: Also added some chopped celery.

As usual, I added spices to add more flavor: I just realized that I forgot the sour cream! Oh well, it didn't need it, it tasted great without the extra fat and calories. I would make this again. I used green onions and canned chicken. Follow along as we show you how to make these fantastic recipes from our archive. Skip links Skip to content. This is the recipe my daughters and I often make for new parents when they come home from the hospital. With its creamy spaghetti filling and melted cheese topping, this casserole holds a nice cut and comforts hungry tummies.

Test Kitchen Approved 25 reviews. Featured In Freezer Meal Recipes. Rate Comment Save Share Print. Makes 2 casseroles 6 servings each. Cook spaghetti according to package directions.

Meanwhile, in a Dutch oven, saute onions and peppers in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in chicken, soups, sour cream, celery salt and pepper. Drain spaghetti; add to sauce mixture and toss to coat. Transfer to two greased 11x7-in. Cover and bake 20 minutes. Uncover and bake minutes longer or until bubbly. Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight.

Remove from refrigerator 30 minutes before baking. Uncover; bake minutes longer or until bubbly. Nutrition Facts 1 cup: Reviews Log in to rate.

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