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Cheesy French Pull-Apart Bread: Fontina-Stuffed, Bacon-Wrapped Dates

The document contains recipes for several appetizers and dips including: 1) An artichoke spinach dip made with artichoke hearts, sour cream, cream cheese, and parmesan cheese. 2) Fontina-stuffed, bacon-wrapped dates with medjool dates stuffed with fontina cheese and wrapped in bacon. 3) A cheesy French pull-apart bread made by layering cheese and bread. 4) Additional dips and appetizers include loaded baked potato dip, slow cooker spicy beef queso dip, pepperoni bread, and cowboy queso.

Uploaded by

Erika Felices
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74 views3 pages

Cheesy French Pull-Apart Bread: Fontina-Stuffed, Bacon-Wrapped Dates

The document contains recipes for several appetizers and dips including: 1) An artichoke spinach dip made with artichoke hearts, sour cream, cream cheese, and parmesan cheese. 2) Fontina-stuffed, bacon-wrapped dates with medjool dates stuffed with fontina cheese and wrapped in bacon. 3) A cheesy French pull-apart bread made by layering cheese and bread. 4) Additional dips and appetizers include loaded baked potato dip, slow cooker spicy beef queso dip, pepperoni bread, and cowboy queso.

Uploaded by

Erika Felices
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Artichoke Spinach Dip

Fontina-Stuffed, Bacon-Wrapped Dates.

 14 ounce can artichoke hearts , drained


and chopped
 1/2 cup sour cream  15 whole Medjool Dates, Pitted
 1/2 cup mayonnaise  8 ounces, weight Fontina Cheese, (Cut
 8 ounces cream cheese , room Into Chunks)
temperature
 8 pieces Bacon, (Cut Each Piece In Half)
 1 1/4 cups freshly grated parmesan
cheese
Restaurant-Style Salsa
 1 clove garlic minced
 1/2 cup frozen spinach , thawed and liquid
squeezed out

Cheesy French Pull-apart Bread

 Two 10-ounce cans diced tomatoes and


green chiles, such as Rotel
 One 28-ounce can whole tomatoes with
juice
 1/2 cup fresh cilantro leaves (or more to
taste!)
 1 loaf whole wheat bread
 4 ½ cups low-moisture mozzarella, cut  1/4 cup chopped onion
into about twenty pieces (500 g)  1 clove garlic, minced
 2 cups white chedder, grated, or comte  1 whole jalapeno, quartered and sliced
cheese(200 g) thin, with seeds and membrane
 salt, to taste  1/4 teaspoon ground cumin
 pepper, to taste  1/4 teaspoon salt
 1 handful parsley, chopped  1/4 teaspoon sugar
 3 tablespoons butter
 1/2 whole lime, juiced
Slow Cooker Spicy Beef Queso Dip

 4 ounces sliced pepperoni


sausage 1 cup shredded mozzarella
cheese
 1/4 cup grated Parmesan cheese
 1 1/2 teaspoons Italian seasoning

Loaded Baked Potato Dip

 1Pound ground beef


 1 yellow onion (finely diced)
 1 large(or 2 small jalapeños, seeded and
finely minced)
 ⅔cup water
 2 tablespoons taco seasoning mix
(homemade or store-bought)

 32 ounces Velveeta cheese
(cut into cubes)
 20 ounces canned Rotel

Pepperoni Bread.  1 (2.1-oz.) package fully cooked


bacon slices
 1 (16-oz.) container sour cream
 2 cups (8 oz.) freshly shredded sharp
Cheddar cheese
 1/3 cup sliced fresh chives
 2 teaspoons hot sauce
 Garnishes: cooked, crumbled bacon;
sliced fresh chives; freshly cracked

 1 (1 pound) loaf frozen bread dough,


thawed
 1 egg, beaten
 pepper
COWBOY QUESO
 1/4 cup sun-dried tomatoes in oil,
drained and chopped
 8 ounces cream cheese, at room
temperature*
 1/2 cup sour cream
 1/2 cup mayonnaise, best quality such as
Hellmann's
 10 dashes Tabasco sauce
 1 teaspoon kosher salt
 3/4 teaspoon freshly ground black
pepper
 2 scallions, thinly sliced (white and green
parts), plus a bit more for garnishing if
desired
 1 lb lean ground beef
 1 Tbsp dried onion flakes
 1 (15-oz) can chili beans, undrained Onion and Pepper Relish Cream Cheese Dip
 1 (15-oz) can black beans, rinsed and
drained
 1 (10-oz) can Rotel tomatoes, undrained
 1 cup frozen corn, thawed
 1/2 cup milk
 1 Tbsp chili powder
 1/2 tsp oregano
 1/2 tsp hot sauce
 1/4 tsp garlic powder
 1/4 tsp cumin
 16-oz Velveeta, cube

Sun-Dried Tomato Dip

 1 10 ounce jar Pepper and onion relish

 16 oz Cream cheese

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