BAYLEY HAZEN BLUE CHEESE DIP

• 1/2 lb. Bayley Hazen Blue, at room temperature, rind removed
• 1 small shallot, minced
• 2 TBSP cup sherry vinegar
• 1/2 cup crème fraîche
• 1.5 TBSP chives or tarragon, chopped
• 1-3 TBSP buttermilk, for thinning
• salt and pepper to taste

Roasted Broccoli–Artichoke Dip

• 
  Heat the oven to 400˚F. On a large rimmed baking sheet, toss broccoli and garlic with oil, pinch salt and ¼ tsp pepper. Roast until broccoli is golden brown and tender, 10 to 15 minutes. 
• Meanwhile, in a large bowl, combine artichoke hearts, scallions, and shallot.
• Add broccoli along with tarragon, cumin, and paprika and mix to combine. Stir in yogurt and Parmesan. Season with pepper to taste and sprinkle with parsley if desired.
• 
  
  

• 2 scallions, cut into 1" pieces

• 
  In the bowl of a food processor, finely chop the scallions. Add the peas and pulse until coarsely chopped. Add the basil, mint and oil and process until smooth. Transfer to a large bowl and fold in the Parmesan. Wipe out the food processor.
• 
  Add the cottage cheese, ricotta and lemon zest to the bowl of the food processor and purée until smooth.
• In small bowls, layer the pea and ricotta mixtures (about ½ cup per layer). Drizzle with oil and sprinkle with sliced scallions, if desired. Serve with pita chips.
  Step 4 Bake in the preheated oven until dip is heated through and top is browned, about 20 minutes. Heat under the broiler to further brown the top, about 1 minute more.
  
  

• 6 slices bacon, cut into 1/2-inch pieces
• ½ cup chopped green onions
• ⅓ cup diced celery

• ½ teaspoon salt
• 1 pound cream cheese, at room temperature
• 2 (6.5 ounce) cans chopped clams, drained
• 2 tablespoons chopped Italian parsley
• 4 ounces grated white Cheddar cheese
• 1 teaspoon Worcestershire sauce
• ½ teaspoon freshly ground black pepper
• ½ teaspoon seafood seasoning (such as Old Bay®)
• ½ ounce grated white Cheddar cheese, or to taste
• 1 pinch cayenne pepper

• 
  Step 1 Preheat the oven to 400 degrees F (200 degrees C).
  
  
• 
  Step 2 Cook bacon in a dry saucepan over medium heat until bacon is crispy and fat begins to foam, 6 to 8 minutes. Remove a few tablespoons of bacon to reserve for the top. Add green onions, celery, and a pinch of salt. Cook and stir until vegetables just start to soften, about 2 minutes. Drain bacon grease if desired. Turn off heat and let mixture cool.
  
  
• 
  Step 3 Place cream cheese in a large bowl. Add the bacon-veggie mixture, clams, parsley, and 4 ounces Cheddar cheese. Season with Worcestershire sauce, black pepper, and Old Bay® seasoning. Mix until nicely combined. Transfer into a small baking dish; smooth out the top. Scatter the reserved bacon and remaining Cheddar over the dip. Sprinkle cayenne pepper on top to get a richer, browned top.
  
  
• 
  Step 4 Bake in the preheated oven until dip is heated through and top is browned, about 20 minutes. Heat under the broiler to further brown the top, about 1 minute more.
  
  

• 2 cups creamy salad dressing, e.g. Miracle Whip ™
• ¾ cup milk
• ½ tablespoon crushed red pepper flakes
• 1 ½ teaspoons ground cumin
• ½ teaspoon salt
• 1 ½ teaspoons garlic powder
• 1 ½ teaspoons dried oregano

• 
  Step 1 Measure salad dressing into a medium bowl. Gradually stir in the milk. Season with red pepper flakes, cumin, salt, garlic powder, and oregano, and mix well. Cover and refrigerate for at least 2 hours to allow the flavors to blend. If you taste it right away, all you will taste is salad dressing.

• 1 (10.75 ounce) can condensed tomato soup
• 1 cup mayonnaise
• 1 (8 ounce) package cream cheese, softened
• 1 envelope (1 tablespoon) unflavored gelatin
• 2 (4 ounce) cans small shrimp, drained
• ½ cup chopped celery
• ½ cup chopped onion
• ½ cup chopped green bell pepper
• 1 tablespoon Worcestershire sauce
• 1 teaspoon prepared horseradish
• salt and pepper to taste

• 
  Step 1 In a medium saucepan, heat tomato soup (undiluted) to boiling. Meanwhile, in a small bowl, soften the gelatin in 1/4 cup of water.
  
  
• 
  Step 2 In a mixing bowl, combine mayonnaise, softened cream cheese and softened gelatin. Mix thoroughly. Fold in shrimp, celery, onion, green pepper. Mix thoroughly. Blend in horseradish, Worcestershire sauce, salt and pepper.
  
  
• 
  Step 3 Pour mixture into a 5 or 6 cup refrigerator mold, or into two smaller molds. Refrigerate for at least 2 hours.

• 2 poblano peppers, halved lengthwise and seeded
• 2 Anaheim peppers, halved lengthwise and seeded
• 1 fresh jalapeno pepper, halved lengthwise and seeded
• 2 pounds processed cheese food (such as Velveeta ®), cut into cubes
• 3 large roma (plum) tomatoes, diced
• 1 large white onion, diced
• 1 tablespoon butter
• 2 teaspoons ground cumin
• ¼ cup heavy whipping cream
  

• 
  Step 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  
  
• 
  Step 2 Place poblano peppers, Anaheim peppers, and jalapeno pepper, cut-sides down, on the prepared baking sheet.
  
  
• 
  Step 3 Cook peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins; dice peppers.
  
  
• 
  Step 4 Combine diced peppers, cheese food cubes, tomatoes, onion, butter, and cumin in a slow cooker.
  
  
• 
  Step 5 Cook on Low, gradually adding cream, until cheese melts and dip is heated through, about 30 minutes.

• 2 (8 ounce) packages cream cheese, slightly softened
• 
  2 (16 ounce) cans chili without beans (such as Skyline Chili®)
• 
  2 cups shredded mild Cheddar cheese, or more to taste

• Step 1 Preheat oven to 350 degrees F (175 degrees C).
  
  
• 
  Step 2 Spread cream cheese evenly in the bottom of an 8x8-inch baking dish; top with chili. Sprinkle Cheddar cheese over chili layer.
  
  
• 
  Step 3 Bake in the preheated oven until cheese is melted and bubbling, about 15 minutes.

• 2 tablespoons olive oil
• 1 ½ cups chopped onion
• ¼ teaspoon kosher salt
• 1 cup sour cream
• 1 cup mayonnaise
• ½ teaspoon garlic powder
• ¼ teaspoon ground white pepper
• ½ teaspoon kosher salt

1. Tinned fish
2. Carrots
3. Vinegar
4. Potato chips (because who doesn’t love chips?)

1. Tinned fish
2. Carrots
3. Vinegar
4. Potato chips (because who doesn’t love chips?)