#3807 - Colby Pizza Dip

(by Shirley McNevich)

1lb. ground chuck
1 onion (chopped)
1 tsp. salt
1/2 tsp. pepper
1 - 8oz. Philadelphia cream cheese (softened)
1lb. shredded Colby cheese
16oz. Breakstone's sour cream
good quality tortilla chips

In a skillet over medium heat add ground chuck, chopped onions, salt and pepper--cook/stir until meat is browned. Drain off all fat, then set aside. In a bowl add softened cream cheese--beat with a spoon. Add sour cream--stir until mixed. Spread the sour cream mixture evenly over a round pizza pan. Sprinkle the warm drained ground chuck evenly over the sour cream mixture. Spread the shredded cheese evenly over the top. Bake at 250 degrees 8-10 minutes or until cheese is melted and mixture is hot. Serve hot with good quality tortilla chips.

#3755 - Buffalo Chicken Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
10oz. cooked chicken (cut into bite sized pieces)
1/2 cup buffalo wing sauce
1/2 cup ranch salad dressing
8oz. shredded Colby/Monterey Jack cheese blend

Spread the cream cheese over the bottom of a glass pie plate. Layer the chicken pieces over the cream cheese. Layer the wing sauce over the chicken pieces. Layer the ranch dressing over the wing sauce. Sprinkle the shredded cheese evenly over the top. Bake at 350 degrees 20-25 minutes or until cheese is melted and mixture is hot. Serve with baguette slices, tortilla chips or good quality crackers.

#2472 - Cheesy Cornbread

(by Shirley McNevich)

1 cup yellow cornmeal
1 cup flour
1 TBSP baking powder
1 tsp. salt
2 cups shredded colby cheese
1 cup milk
1 beaten egg
1/4 cup melted Parkay margarine

In a bowl add cornmeal, flour, baking powder and salt--stir. Add 1 cup shredded colby cheese--stir. In a separate bowl add beaten egg, milk and melted Parkay--stir until mixed. Add egg mixture to cornmeal mixture--stir just until mixed. Pour batter into a greased 9" bread loaf pan. Sprinkle remaining 1 cup shredded colby cheese over the top of the batter. Bake at 425 degrees for 20 minutes--test with a toothpick for doneness. Let stand for 15 minutes before removing cornbread from pan.