3-Cheese Dip with Cheese Cracker Crust
| Serves | 24 |
|---|---|
| Ingredients | Cheese |
| Day Part | Snack |
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | American |
Chef Kyle Bailey
Sixth Engine
Washington, D.C.
Move over, pizza—this dip recipe from Sixth Engine in Washington, D.C., takes the cheese. This shareable game-day snack utilizes three cheese varieties—Swiss, cream and Monterey Jack—baked until gooey and topped with crunchy cheese cracker crumbs. Crumbled bacon on top adds to its craveability.
Ingredients
3 lb. shredded Monterey Jack cheese
3 lb. shredded Swiss cheese
3 lb. cream cheese
1 1/2 cups chopped green onions
1/4 cup hot sauce
1 tbsp. salt
1 1/2 tsp. ground black pepper
1 1/2 lb. bacon, cooked crisp and crumbled
6 cups crushed cheese crackers
Toasted pita wedges
Steps
1. In stand mixer with paddle attachment, combine grated cheeses, cream cheese, green onions, hot sauce, salt and pepper. Mix on low speed until thoroughly combined.
2. For each shared serving of four, scoop 12 ounces cheese mixture into small ovenproof skillet. Bake at 350 F until melted. Top with approximately 1/2 cup cracker crumbs and 1/4 cup crumbled bacon. Serve hot with toasted pita wedges.
Photo courtesy of California Milk Advisory Board