Red Pepper Cheddar Dip
¾ cup sharp white cheddar cheese, shredded
4 oz. cream cheese, softened
¼ cup sour cream
¼ cup mayo
¼ cup roasted red peppers, diced
2 t. Tabasco
Salt to taste
2 pieces thick-sliced bacon, diced
½ cup sliced scallions
1. Blend all ingredients except bacon and scallions in a food processor until fairly smooth.
2. Sauté bacon until crisp; drain. Reserve bacon bits and scallions for garnish, then fold the remainder into the cheese mixture. Chill for at least 1 hour.
3. Garnish dip with reserved bacon and scallions
4. Serve with breadsticks, sliced cucumbers, or rounds of sliced toasted baguette.
Feta and Artichoke Dip
½ cup Roasted Red Reppers, drained and chopped
1 (14 oz) can artichoke hearts, drained and chopped
8 ounces feta cheese, crumbled
1 cup mayo
2 garlic cloves, minced
Preheat oven to 375 degrees. Combine all ingredients and mix well. Spoon dip into a shallow 1 1/2 –quart baking dish and bake for 15-20 minutes or until bubbly. Serve with pita chips or crackers.