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Ingredients. 8 oz. cream cheese, softened. ¼ cup greek yogurt (or sour cream) 4 Jalapeños, seeded and diced. 2 1/2 cups shredded cheddar cheese. 6 slices crispy bacon, crumbled. 2 green onion ...
Zucchini-and-Pepper Gratin with Herbs and Cheese. Daniel Humm uses pleasantly salty Sbrinz cheese to top a gratin made with a ratatouille-like mix of sautéed zucchini strips, bell peppers and ...
Ham and Cheese Sliders. On long game days, no snack is too hearty, and these quick and easy ham and cheese sliders are the perfect last-minute appetizer to bring to the tailgate. They're ready in ...
Cream cheese: United States: A soft, usually mild-tasting fresh cheese made from milk and cream. Korbáčiky: Orava, Slovakia: A type of string cheese. Oaxaca cheese: Mexico: A semi-hard string cheese. Obatzda: Bavaria: A cheese delicacy. Parmesan cheese: Italy: A hard, granular cheese produced from cows' milk and aged at least 12 months.
In place of ranch dressing, the cream cheese can be seasoned with onion powder, garlic powder, Worcestershire sauce and/or an Italian seasoning blend. [3] [4] Cheez Whiz is often used to decorate the cake. [1] The cake can be topped with olives, pickles, bacon bits, or fresh herbs. [5] It is frequently served with crackers or toast. [3]
Chile con queso is a smooth, creamy sauce, used for dipping, that is made from a blend of melted cheeses (often American cheese, Velveeta or another processed cheese, Monterey Jack or cream cheese), cream, and chili peppers. [5][6] Many restaurants serve chile con queso with such added ingredients as pico de gallo, black beans, guacamole, and ...
This warm, cheesy appetizer is based on the popular feta pasta, but in dip form! It's best when scooped up with pita chips, crackers, or crudites. Get the Baked Feta Dip recipe at Little Sunny ...
Cream cheese is a soft, usually mild-tasting fresh cheese made from milk and cream. [3][4] Cream cheese is not naturally matured and is meant to be consumed fresh, so it differs from other soft cheeses such as Brie and Neufchâtel. It is more comparable in taste, texture, and production methods to Boursin and mascarpone.