Parmesan Cheese Dip Recipes
MOZZARELLA AND PARMESAN CHEESE DIP
Steps:
- In a medium bowl, combine 2 cups good-quality mayonnaise or homemade mayonnaise, 1 cup (8 ounces) sour cream , 1 cup (4 ounces) shredded mozzarella cheese , 2 tablespoons grated good-quality Parmesan cheese, 1 tablespoon dried minced onion, 1 teaspoon sugar, dash garlic salt, dash seasoned salt , and 1/2 teaspoon crushed dried oregano . Mix thoroughly. Cover and chill for 2 hours.
- Serve this mozzarella-Parmesan cheese dip with chips, pretzels, crackers, raw vegetables, breadsticks and even on a baked potato or dolloped on cooked vegetables like broccoli and cauliflower.
Nutrition Facts : Calories 135 kcal, Carbohydrate 1 g, Cholesterol 14 mg, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, Sodium 144 mg, Sugar 1 g, Fat 14 g, ServingSize 3 1/2 cups Dip (28 servings), UnsaturatedFat 0 g
PARMESAN SOUR CREAM DIP
Provided by Patrick and Gina Neely : Food Network
Time 5m
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Add all the ingredients to a bowl and mix well. Serve with black pepper potato chips.
PARMESAN CHEESE DIP / SPREAD
This yummy recipe comes from my friend Elaine. She brought it to a party and after only one bite everyone was asking for the recipe. It is very good with your favorite crackers but is even better w/ sliced fresh bread. I think it would even be good over steamed broccoli as well. The next time I make it I plan to bake some in bite sized pastry shells and see how that turns out.
Provided by Joanna570
Categories Spreads
Time 35m
Yield 3 cups, 20-30 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together until well blended.
- Bake in a small ungreased covered casserole dish for 20 minute @ 400 degrees.
- Allow to cool a little before serving. Serve warm with your favorite crackers/bread.
- A note about the Mayonnaise. She didn't give me a measurement but I would say start with about a 1/4 cup and add more if it still seems too thick. The mayonnaise adds flavor but it can make the dip too thin if you use to much.
Nutrition Facts : Calories 129.3, Fat 11.2, SaturatedFat 6.9, Cholesterol 34.9, Sodium 240.6, Carbohydrate 1.4, Sugar 0.2, Protein 6.1
BAKED CHICKEN PARMESAN DIP
I love chicken Parmesan, and I love hot, baked dips, so it was only a matter of time before I did a hot chicken Parmesan dip. I would make this again even if it were hard to do, but luckily it's super easy. Unlike actual chicken Parmesan where that crispy breading gets soggy super fast, this goes over crunchy toast so the textural experience is probably even better. Serve hot, warm, or room temperature, with lots of crispy crostini.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 9h
Yield 10
Number Of Ingredients 16
Steps:
- Drain ricotta cheese in a mesh strainer set over a bowl in the refrigerator, 8 hours to overnight.
- Preheat the oven to 450 degrees F (230 degrees C).
- Season chicken with salt, pepper, and cayenne.
- Heat 2 tablespoons oil in a pan over medium-high heat. Cook chicken breasts in the hot oil until browned and just barely cooked through, about 6 minutes per side. Turn off heat and splash in cold water, stirring to deglaze. Transfer chicken and pan drippings into a bowl to let cool, about 5 minutes. Dice or shred the chicken.
- Combine drained ricotta cheese, salt, pepper, 8 ounces mozzarella cheese, 8 ounces Monterey Jack cheese, and 1 ounce Parmigiano-Reggiano cheese in a bowl. Mix with a spoon to evenly distribute. Add chicken, the pan drippings, and marinara sauce. Mix with a fork until just combined.
- Combine bread crumbs and remaining olive oil in the bowl used for the chicken and mix to coat.
- Transfer chicken mixture to an ungreased baking dish. Top with oiled crumbs, 2 tablespoons Parmesan, 2 tablespoons mozzarella, and 2 tablespoons Monterey Jack cheese.
- Bake in the center of the preheated oven until browned and bubbly, about 20 minutes.
- Let rest for 10 minutes. Garnish with parsley and serve with a spoon or spreading knife.
Nutrition Facts : Calories 378.1 calories, Carbohydrate 12.8 g, Cholesterol 74.1 mg, Fat 24.7 g, Fiber 1.3 g, Protein 26.7 g, SaturatedFat 10.6 g, Sodium 635.2 mg, Sugar 4.9 g
PARMESAN GARLIC CHEESE DIP/SAUCE
Make and share this Parmesan Garlic Cheese Dip/Sauce recipe from Food.com.
Provided by Kitty Kat Cook
Categories Sauces
Time 20m
Yield 2 cups, 10 serving(s)
Number Of Ingredients 7
Steps:
- In a medium sauce pan, over medium-high heat, melt 2 tbsp of the butter.
- Add garlic (fresh & powdered), flour, heavy cream and parsley.
- When it starts to simmer, add the cheese and cook until melted.
- Remove from heat and add the remaining butter 1 tbsp at a time and beat into sauce until melted, repeat with remaining butter.
Nutrition Facts : Calories 279.8, Fat 26.5, SaturatedFat 16.5, Cholesterol 90.6, Sodium 281.1, Carbohydrate 4.1, Fiber 0.2, Sugar 0.4, Protein 7.2
PARMESAN DIP
Categories Condiment/Spread Sauce Cheese Dairy Side No-Cook Quick & Easy Mayonnaise Parmesan Lemon Winter Sour Cream Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Whisk together all ingredients in a bowl.
PARMESAN YOGURT DIP
We like to eat raw vegetables a few times a week as a side dish for a meal and this is a healthier alternative to ranch dressing for a veggie dip. -Kathleen Tribble, Buellton, California
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1-1/4 cups.
Number Of Ingredients 10
Steps:
- In a bowl, combine the yogurt, Parmesan cheese, sour cream, parsley, green onion, mustard, onion powder, salt and pepper. Cover and refrigerate for at least 2 hours. Serve with assorted vegetables.
Nutrition Facts : Calories 30 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 120mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
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