I’m not proud of this, but sometimes I have dip for supper.
These days I’m busy and I just don’t want to be bothered. I wake up in the
morning with the best of intentions of making an excellent meal, and by day’s
end, whatever I can heat up in the oven and hold on my lap while watching the
ball game works for me.
As you may know from my earlier post about Cheesy Garlic Bread, I do love my bread and cheese, particularly when garlic is involved. I recently ran across this recipe, cut it in half, altered it, and it made the perfect high-calorie, artery-clogging, dinner for baseball-watching me. I dipped ribs of celery and toasted bread cubes into it, but dip whatever you like. It’s going to be good no matter what.
As you may know from my earlier post about Cheesy Garlic Bread, I do love my bread and cheese, particularly when garlic is involved. I recently ran across this recipe, cut it in half, altered it, and it made the perfect high-calorie, artery-clogging, dinner for baseball-watching me. I dipped ribs of celery and toasted bread cubes into it, but dip whatever you like. It’s going to be good no matter what.
By the way, if you have any dip left over, it is marvelous piled on top of
fresh mushrooms and broiled. I used a cookie scoop
to top these mushrooms, and broiled them until the
tops were pleasantly bronzed. Delish!
Garlic Bread Dip
1 8-oz. pkg. cream cheese, softened
1 c. sour cream
1 T. Melissa’s roasted, chopped garlic
1 c. shredded mozzarella cheese
1½ c. Shredded Italian Blend Cheese
1 c. grated sharp cheddar cheese
Paprika
Garlic powder
Chopped fresh parsley
Toasted bread cubes or your dipping favorites
Preheat oven to 350°F. Spray a 1-quart baking dish with Pam. I used this one.
In a medium bowl and with a hand-held electric mixer, combine cream cheese, sour cream, garlic, mozzarella, Italian cheese blend, and cheddar cheese. Beat until all the ingredients are well blended. Spread in your prepared baking dish and bake for 20 minutes or until hot, and mixture bubbles around the edges. Remove from oven and sprinkle with onion powder, paprika, and chopped parsley. Serve.
1 8-oz. pkg. cream cheese, softened
1 c. sour cream
1 T. Melissa’s roasted, chopped garlic
1 c. shredded mozzarella cheese
1½ c. Shredded Italian Blend Cheese
1 c. grated sharp cheddar cheese
Paprika
Garlic powder
Chopped fresh parsley
Toasted bread cubes or your dipping favorites
Preheat oven to 350°F. Spray a 1-quart baking dish with Pam. I used this one.
In a medium bowl and with a hand-held electric mixer, combine cream cheese, sour cream, garlic, mozzarella, Italian cheese blend, and cheddar cheese. Beat until all the ingredients are well blended. Spread in your prepared baking dish and bake for 20 minutes or until hot, and mixture bubbles around the edges. Remove from oven and sprinkle with onion powder, paprika, and chopped parsley. Serve.
Can’t get enough baked dip? Try this Hot Corn Dip with
sweet, fresh, summer corn.
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4 comments:
I can't think of a better supper than dip - lol! This one looks really good.
I am reminded that I need to try your corn dip (pictured at the bottom of your post) because I know I'd love it.
I ate queso and fritos as a side dish yesterday with BBQ so I definitely have no room in my jeans to judge. Anything with cheese and garlic sounds wonderful. I think I have everything to make this right now and I'm thinking it would be great for my lunch!
Yummmmm!! I love anything hot and cheesy with garlic, too, so this sounds like a keeper to me!
Sounds like the perfect dinner to me! And I love your idea of using it in a stuffed mushroom! Thanks Pattie, I'm drooling now!
Jenna
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