hot cheese dip

If you’re a crab lover like me this Cajun Hot Crab Dip will be your new favorite at your next party. Made with Alaska lump crab meat, Monterey Jack cheese, cream cheese and a spicy Cajun seasoning blend, this seafood dip is ready in minutes.

Cajun Hot Alaska Crab Dip

lb Alaska lump crab meat (preferred)

oz cream cheese (softened)

oz Pepper Jack cheese (shredded)

mayonnaise

tbsp lemon juice

hot pepper sauce

tsp mustard

Preheat oven to 350°F.

In a medium size bowl mix together the cream cheese, half the shredded cheese, mayonnaise, lemon juice, Cajun seasoning, hot pepper sauce and ground mustard.

Gently fold in the Alaska lump crab meat to incorporate.

Spread in a shallow baking dish and top with remaining shredded cheese. Bake for 30 minutes until top is golden and cheese is bubbling.

Serve with crackers of choice or sliced French bread pieces.

Creamy, cheesy with a little heat, this Chorizo Cheese Dip is perfect for feeding a hungry party crowd.

Chorizo Cheese Dip

butter

onion

chorizo sausage (casings removed if necessary)

all-purpose flour

Organic milk

Horizon Organic Cheddar Shredded Cheese

cream cheese

tomatoes (undrained)

yellow corn (drained)

tomatoes

scallions

Kosher salt (to taste)

In a large skillet over medium heat, melt butter and add diced onion. Cook, stirring often, until soft; 3-4 minutes. Crumble in chorizo sausage and cook until no longer pink. Drain grease from the pan, leaving about a tablespoon.

Add flour and stir to coat. Cook for one minute.

Whisk in milk and simmer until thickened; about 3-4 minutes.

Turn heat to medium-low. Stir in 8 ounces of cream cheese until melted, then add tomatoes, corn and 6 ounces of Horizon Organic Cheddar Cheese (reserve a small amount for topping, if desired). Stir until melted and combined, and continue to cook, stirring often, over medium-low heat until cheese is melted and bubbly. Season with salt if desired.

Remove from heat and garnish with diced tomatoes, fresh chives and reserved cheese, if desired. Serve hot with tortilla chips for dipping.

Who doesn't love a hot cheese dip? Rainy afternoon, watching footy or something else...this should be your go to. It's practically lunch!

Thermomix recipe: Hot Cheese Dip

French baguette

cheese

peppercorns

spring onions

capers

Teaspoons smoked paprika

Teaspoon chilli powder

garlic

200 Grams Fresh Ricotta Cheese

Grams cream cheese

pink salt flakes

lime, juice only

herbs

Pre heat oven to fan forced 200-220ºC. Line a large tray with baking paper.

Slice breadstick in 2cm thick rounds, brush with EVOO generously and bake for 8 minutes until golden around the edges. Set aside.

Place Parmesan and peppercorns into Thermomix bowl and mill *10 sec/speed 9.* Set aside.

Add capsicum, spring onions/shallots, capers, paprika, chilli powder and garlic and blend together *10 sec/speed 6.*

Add cheeses, salt and lime juice and combine *6 sec/Interval/dough setting.*

Scrape into a baking dish, and bake for approx 6-8 minutes until just bubbling. Garnish with herbs, and serve with the toasted baguette slices.

Top 3 hot cheese dip recipes from across the web

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Top Tags

Cajun Hot Alaska Crab Dip

Chorizo Cheese Dip

Thermomix recipe: Hot Cheese Dip

Top 3 hot cheese dip recipes from across the web

The most viewed hot cheese dip recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cajun Hot Alaska Crab Dip

Chorizo Cheese Dip

Thermomix recipe: Hot Cheese Dip

The most viewed hot cheese dip recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine