When the ball drops at midnight on New Year’s Day (and long after), you’ll be saying “cheese” and smiling big with any one of these quick and tasty cheese snack recipes. Pictured is Arlene Foster’s “Bread Pot Fondue,” foreground, and Patricia Manning’s “Pepperoni Pizza Spread.”
Cheese fondue and spread prepared by Emily Schilling/Photo by Richard G. Biever
Bread Pot Fondue
1-1½ lb. round loaf of bread
2 cups shredded sharp cheddar cheese
6 oz. cream cheese, softened
1½ cups sour cream
1 cup diced, cooked ham
½ cup chopped green onion
1 can (4-oz.) chopped green chiles
1 t. Worcestershire sauce
Slice off top of loaf of bread and hollow out the inside to about ¼ inch thick. Combine ingredients and spoon into bread. Replace top. Wrap loaf in foil. Bake at 350 F for 1 hour and 10 minutes. Remove from oven. Remove top and stir. Serve with crackers and veggies. If desired, cube and toast top of bread to serve with dip.
Arlene Foster, Warsaw, Ind.
Pepperoni Pizza Spread
1 cup chopped pepperoni
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
1 cup mayonnaise (not reduced- or low-fat)
1 can (4-oz.) mushroom stems and pieces, drained
½ cup chopped onion
½ cup chopped green pepper
1 can (6-oz.) ripe black olives, drained and chopped
Layer pepperoni on paper towel and microwave for 30 seconds on high to drain grease. In a large bowl, combine all ingredients. Spread in a 9-by-13-inch baking dish. Bake uncovered at 350 F for 20-25 minutes, until edges are bubbly and lightly browned. Serve with crackers, breadsticks or French bread.
Patricia Manning, Warsaw, Ind.
Cheese Stuffed Tomatoes
1 cup cottage cheese
¼ cup crumbled bleu cheese
1 t. celery seed
1 t. prepared mustard
¼ t. onion powder
30 cherry tomatoes, tops removed and seeded
Combine cheeses and seasonings. Mix well. Spoon mixture into tomatoes. Cover and chill.
Alisa Frantz, New Salisbury, Ind.
Holiday Cheese Ball
12 oz. cream cheese, softened
1 t. Worcestershire sauce
½ cup finely chopped green pepper (patted dry)
1 jar (2-oz.) diced pimentos (patted dry)
3 green onions, finely chopped
½ t. seasoned salt
⅛ t. cayenne pepper
1 jar dried beef, finely chopped
1 cup chopped pecans
Mix first eight ingredients together. Roll into a ball and chill. Roll in chopped pecans. Makes 1 large or 2 small balls.
Rose Grayson, Corydon, Ind.
Velvet Dip
2 packages (16 oz. each) cubed
Mexican processed cheese
2 cups mayonnaise
1 jar (4-oz.) chopped pimentos, drained
1 can (7-oz.) diced green chiles
Place cheese in saucepan and melt over low heat. Add other ingredients and mix well. Serve with chips.
Patricia G. Burton, Taylorsville, Ind.
Vegetable Dip
1 jar (8-oz.) mayonnaise
1 cup sour cream
1 cup shredded Swiss cheese
½ cup dry parsley flakes
1 t. seasoned salt
Mix all ingredients together and serve with fresh vegetables or pretzels.
Pat Burnworth, Kimmell, Ind.