FOFF Cheesy Dip Spread

Using Carla Vavala’s “Fusion of Food and Friends” Cookbook,

the most delicious cheese dip was baked and served for Sunday Football snack-eroos!  It was the perfect food to enjoy on a Sunday at home, in front of the TV with the hubby.

Easy to make.  Not much to it but a lot of cheese.

• 1 package cream cheese (I used the 1/3 less fat Neufchatel cheese)
• 1 cup mayonnaise (since mayonnaise is not on my favorites list, I used ricotta cheese instead)
• 1/2 cup grated Swiss Cheese
• 1/2 cup grated Gruyere Cheese
• 1/4 cup grated aged Gouda cheese (I used Smoked Gouda)
• 1 small onion, chopped (I used 4 green onions to add a little color)
• *Optional – sprinkle paprika on top for color

Preheat the oven to 350 F.  Mix all the above (except paprika if using) in a bowl.

Put into a shallow baking dish and bake for 15 minutes or until it gets all bubbly and melty.

Serve with crackers, flat bread, toast or pitas.

HOLD ON!  If you don’t want to use the entire bowl for a dip, check out this Vegetable Cheesy Casserole/Dip.

Guaranteed to be another crowd pleaser.  I use 1 cup of the above dip.

• 1 cup cheesy dip from above (uncooked)
• 4 large eggs
• 1/3 c fat free sour cream
• 1 cup fresh baby spinach
• 3/4 cup broccoli crowns – cut small
• 1 cup sliced mushrooms
• 1 cup cooked rice
• paprika for topping

Preheat oven to 375 F.  Spray a baking dish with non stick spray.

Mix all ingredients and turn into dish. Sprinkle top with paprika.  Bake for 35 –40 minutes.

The cheesy dip/spread goes a long way.  What else could we do with the left over dip?

Next week:  Get ready for some Italian Butter.  You’ll need pepper(red and black), oregano, rosemary, basil, parsley, garlic, salt and olive oil.  Easy and fun!