Cheese Dips | Basics with Babish

Cheese Dips | Basics with Babish

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It’s a societal responsibility to, at one point or another, provide some kind of dip for a group of hungry party goers – and we’ve all known the anguish of seeing our painstakingly-prepared party provisions go virtually untouched, while Jeff from down the street practically has his bowl licked clean. Well, now it’s your turn – let’s get down to Basics.

Ingredients & Shopping List

+ For the Pimento Cheese Ball:
4 ounces cream cheese
8 ounces sharp yellow cheddar
4 ounce jar of diced pimento peppers
Dash of Worcestershire sauce
Dash of hot sauce
6-8 slices bacon, cooked and chopped
Chives, finely chopped (for garnish)
Toast or crackers (for serving)

+ For the Beer Cheese Dip:
2 lbs sharp cheddar cheese, cut into 1/2 inch cubes
1 Tbsp corn starch
1 can Mexican beer (like Modelo)
1/4 cup chopped red pepper
Kosher salt
Freshly ground pepper
1/4 cup chopped red onion
1 jalapeno, sliced
Tortilla chips (for serving)

+ For the Queso Fundido:
8 ounces jack cheese, grated
8 ounces sharp cheddar cheese, grated
Tortilla chips (for serving)

+ For the Spinach and Artichoke Dip:
8 ounces cream cheese, softened
8 ounces low moisture mozzarella, grated
2 ounces romano cheese, grated
2 ounces parmesan, grated
1 Tbsp olive oil
2 cups frozen spinach
3 cloves garlic, grated
1/2 cup artichoke hearts
Kosher salt
Freshly ground pepper
Toast or crackers (for serving)

+ Special equipment:
Food processor
Oven safe skillets, pans, or serving vessels

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