Le Gruyere Cheese Dip Recipes
GRUYERE CHEESE DIP RECIPE - (4.5/5)
Provided by Dawne
Number Of Ingredients 6
Steps:
- Soften cream cheese and add mayonnaise, grated cheese and onions. Put in oven safe dish and top with bacon and Ritz crackers. Bake at 350 for 15-20 minutes or until bubbly.
LE GRUYERE CHEESE DIP
Yield 6 people
Number Of Ingredients 4
Steps:
- Mix all ingredients in a oven safe serving dish and heat in a 350 degree oven for 35-40 minutes
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- Heat a large nonstick skillet over medium-high heat. Add onion to pan; sauté 5 minutes or until tender. Remove from heat.
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- First you want to preheat your oven to 350 degrees. Then get out a skillet and heat it on the stove over medium-low (or medium heat depending on your stove).
- Slice up your onions. Slice the onion in half first and then remove the top and bottom and skin. Slice the onion in 1/4 inch slices. If your onions are really big, also slice the half in half again so the slices are shorter.
- Add the olive oil to your skillet and add the onions. Peel and mince your garlic and add that as well. Cook the onions till they are translucent, but you don't want them to caramelize. We find that this dip is too sweet tasting with caramelized onions. If you want though, go ahead and try it caramelized. Its your dip! Slide them into a bowl and let them cool slightly.
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- Emmental. This cheese is also known as Emmentaler and it originated in the Emmental region of Switzerland. Emmental is a medium-hard cheese from cow’s milk, and you can use it in plenty of dishes, including quiche, tarts, fondue, and mac and cheese.
- Jarlsberg. Jarlsberg originates from Norway, and it is mild in flavor, though some people think it is a bit nutty and sweet. You can use Jarlsberg in baked products, mac and cheese, fondue, and cheese dips.
- Raclette. As the name suggests, this cheese is used in raclette because it melts easily. Because it has been aged between 3 and 6 months, this cheese is a bit stronger than these other substitutes.
- Edam. This semi-hard cheese originates in the town of Edam in the Netherlands. Usually, you can find this cheese in rounded cylinders covered by red paraffin wax for better preservation.
- Fontina. This Italian semi-soft cow milk cheese is a bit more pungent than other options, but it melts well and pairs with other ingredients easily. Use fontina in soups, sandwiches like Croque Monsieur, and scalloped potatoes.
- Beaufort. This firm cow milk cheese is often thought of as part of the Gruyere family, so it makes sense to use it in your recipes. Beaufort melts easily as well, so you can consider it when making French onion soup, scalloped potatoes, fondue, or Croque monsieur.
- Comte. This French cheese is made from unpasteurized cow’s milk and it has a nutty and earthy flavor. Comte has a brown-colored rind and a pale yellow inside, and you can usually find it in most delicatessens or organic stores.
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- Preheat oven to 400 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients. Slice Gruyere cheese in small slices or cubes. Using a box shredder, shred the Monterey Jack cheese. Grate the Parmesan cheese.
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