Cauldron Dip Recipes

CAULDRON DIP

Steps:

• In a small bowl, combine the first six ingredients. Refrigerate at least 1 hour to allow flavors to blend. Serve with pepper strips and pretzels.

DEVILISHLY HOT PIMENTO CHEESE DIP

Steps:

• First, prepare the bread boule by slicing off the top 2 inches and hollowing out the center, leaving the walls of the boule about an inch thick. Cut the top and insides of the bread into bite-sized cubes and set aside.
• In a large saucepan, melt the butter over medium heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute.
• Whisk in the mustard, paprika, cayenne and salt; cook for an additional 2 minutes. Sprinkle the flour over the onion/garlic mixture and stir to combine; cook about 2 minutes more. Gradually whisk in the milk and gently simmer for 2 minutes. Add the cream cheese and stir until it melts. Then add the Cheddar cheese. Once all the cheeses are melted, stir in the roasted peppers and hot green chiles. Season with black pepper to taste and additional salt, if necessary.
• Preheat the broiler on high.
• Scoop the pimento cheese mixture into the hollowed-out bread boule and place on a baking sheet. Broil until the top begins to bubble and lightly brown, a couple of minutes. Place the filled boule on a platter and serve immediately with the bread cubes.

CHEESE BALL CAULDRON

Steps:

• Stir together 8 ounces cream cheese, cheddar cheese and bacon until well combined.
• Roll into a ball.
• Pour poppy seeds into a shallow bowl.
• Roll the cheese ball in the poppy seeds leaving about 1/3 of the ball on one end uncovered.
• Stir the remaining 3 ounces cream cheese until soft and creamy.
• Spoon into a disposable pastry bag.
• Snip off the tip of the bag and pipe a thick tube of cream cheese around edge of the uncovered area creating the rim of the cauldron.
• Sprinkle poppy seeds over the rim and top of the cauldron.
• Pipe a 1 1/2 inch round of cream cheese in the center of a plate.
• Break off 2 1/2 - 3 inch pieces from the ends of the pretzel rods.
• Arrange 10 pretzel rod pieces around the cream cheese on the plate so they look like logs on a fire.
• Enjoy the inner pretzel pieces as a snack.
• Set the cheese ball cauldron on top of the logs.
• Cut thin slices from the peppers then cut them into tear drop shaped flames.
• Attach them to the base of the cauldron using the remaining cream cheese.
• Spoon guacamole into a pastry bag.
• Cut off the tip and pipe guacamole into the top of the cauldron.
• Allow a bit to drip over the rim.
• Serve with your favorite crackers.
• Store in the refrigerator for up to 4 days.

BUBBLING CAULDRON (HOT CHEESE DIP)

Steps:

• Melt cheese in medium saucepan over low heat, stirring occasionally.
• Remove from heat, stir in beans and salsa.
• Carefully cut center out of bread, leaving 1-1/2-inch shell.
• Cut bread center into pieces for dipping.
• Reserve 1 pretzel rod, arrange remaining pretzel rods on serving plate to resemble campfire logs.
• Place bread cauldron on pretzels, fill with cheese dip, allowing some to spill over top of bread cauldron.
• Arrange bread pieces and cocktail bread around cauldron.
• Place reserved pretzel rod in cheese dip and serve immediately.