When.com Web Search

  1. Ads

    related to: best layered taco dip ever cream cheese

Search results

  1. Results From The WOW.Com Content Network
  2. 30 Melty Cheese Dips for Your Next Party - AOL

    www.aol.com/30-melty-cheese-dips-next-174600631.html

    Pizza Dip. There are three types of cheeses in this loaded pizza dip: cream cheese for the base, mozzarella for the stretchy gooeyness, and parmesan for a pop of flavor. Add your favorite pizza ...

  3. PHILADELPHIA 7-Layer Mexican Dip Recipe - AOL

    www.aol.com/.../philadelphia-7-layer-mexican-dip

    Want to make PHILADELPHIA 7-Layer Mexican Dip? Learn the ingredients and steps to follow to properly make the the best PHILADELPHIA 7-Layer Mexican Dip? recipe for your family and friends.

  4. 25 Party Dips That Start With a Block of Cream Cheese - AOL

    www.aol.com/25-party-dips-start-block-164100537.html

    Four different types of cheesecream cheese, feta, parmesan, and pepper jack—make this homemade spinach artichoke dip gooey and irresistible! Scoop it up with tortilla chips for a crowd ...

  5. Seven-layer dip - Wikipedia

    en.wikipedia.org/wiki/Seven-layer_dip

    A seven-layer dip is an American appetizer based on ingredients typical of Tex-Mex cuisine. The first widely published recipe (1981, Family Circle magazine) called it Tex-Mex Dip without reference to any layers. The dish was popular in Texas for some time before the recipe first appeared in print. The dish typically includes: Refried beans ...

  6. How to Make Taco Dip - AOL

    www.aol.com/taco-dip-154137629.html

    Learn how to make taco dip from scratch with simple, flavorful ingredients! This easy, creamy snack is a favorite at every festive gathering—from game day parties to Cinco de Mayo celebrations ...

  7. Cream cheese - Wikipedia

    en.wikipedia.org/wiki/Cream_cheese

    Cream cheese is a soft, usually mild-tasting fresh cheese made from milk and cream. [3][4] Cream cheese is not naturally matured and is meant to be consumed fresh, so it differs from other soft cheeses such as Brie and Neufchâtel. It is more comparable in taste, texture, and production methods to Boursin and mascarpone.