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In a medium bowl, thoroughly combine the softened cream cheese, sour cream, mayonnaise, and shredded cheddar cheese. Stir in the chopped jalapeños, brine, salt, and half of the chopped bacon.
This appetizer recipe is a fan favorite. ... sharp yellow cheddar cheese, shredded (about 2 cups) 1/2 c. homemade or store-bought pico de gallo . Tortilla chips, for serving. Directions.
When that’s combined mix in 1 1/2 cups of the shredded cheddar (reserve the remaining 1/2 cup) until it’s melted and combined. Set aside. Smear a spoonful of the sauce into the bottom of the casserole dish and add layers of the thinly sliced potatoes. In between the potato layers add some of the cheese sauce.
This soft, creamy spread loaded with shredded cheddar cheese and spiked with diced pimento peppers and hot sauce can be served hot or cold (so make it ahead of time!). Get the Pimento Cheese recipe.
BEAT cream cheese and dressing in medium bowl with mixer until blended. STIR in remaining ingredients. REFRIGERATE several hours or until chilled. Kraft Kitchens tips: VARIATION Prepare using PHILADELPHIA Neufchatel Cheese, KRAFT Lite Ranch Dressing and KRAFT 2% Milk Shredded Cheddar Cheese. SERVING SUGGESTION
shredded sharp cheddar cheese. 8 oz. shredded pepper jack cheese. 2 (8-oz.) packages cream cheese, softened. 1 c. buffalo sauce, plus more for topping. 2/3 c. ranch dressing. 2/3 c. blue cheese ...
1. HEAT oven to 375ºF. 2. BROWN meat in large skillet; drain. 3. MIX potatoes, cream cheese, 1/2 cup Cheddar and garlic until blended. 4. COMBINE meat, vegetables and gravy; spoon into 9-inch ...
3. SPOON about 3/4 cup beef mixture down center of each tortilla. Top each with 1 tbsp. cheese. Fold sides over filling. Fold up ends to enclose. Makes 4 burritos. TIP: Serve with your favorite Mexican-style rice blend. For dessert serve a Waldorf-style salad: combine chopped apples and walnuts with raisins and a light mayonnaise.
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