MICROWAVABLE CHEESE DIP RECIPES

Name: Creamy Chicken Jalapeño Skillet Dip
Prep time: 15 min
Total time: 40 min
Yield: 16
Ingredients: 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Sweet Hawaiian Biscuits (8 Count); 4 sticks mozzarella string cheese, each cut into 4 pieces; 1 container (7.5 oz) spicy jalapeño cream cheese spread, softened; 2 cups shredded pepper Jack cheese (8 oz); 1 1/2 cups diced deli rotisserie chicken

CREAMY CHICKEN JALAPEñO SKILLET DIP RECIPE - PILLSBURY.C…

Creamy Chicken Jalapeño Skillet Dip Recipe - Pillsbury.c… image

This skillet dip has it all! A creamy chicken dip with a spicy kick gets surrounded by cheese-stuffed sweet Hawaiian biscuits and baked—it’s so easy, the hardest part about making it is waiting for it to come out of the oven!

Provided by Pillsbury Kitchens

Total Time 40 minutes

Prep Time 15 minutes

Yield 16

Number Of Ingredients 5

Ingredients

1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Sweet Hawaiian Biscuits (8 Count)
4 sticks mozzarella string cheese, each cut into 4 pieces
1 container (7.5 oz) spicy jalapeño cream cheese spread, softened
2 cups shredded pepper Jack cheese (8 oz)
1 1/2 cups diced deli rotisserie chicken

Steps:

Heat oven to 375°F. Lightly grease ovenproof 10-inch nonstick skillet with oil.
Separate dough into 8 biscuits. Separate each biscuit into 2 layers, to make 16 rounds. Place 1 piece cheese on center of each biscuit round. Fold edges up and over cheese; pinch firmly to seal. Shape into a ball. Place balls around edge of skillet with pinched end facing down.
In medium bowl, stir cream cheese spread, shredded cheese and chicken until combined (mixture will be thick). Spoon and spread mixture evenly into center of skillet.
Bake 20 to 25 minutes or until biscuits are baked through and deep golden brown on top. Cool 5 minutes before serving.

Nutrition Facts : Calories 220 , CarbohydrateContent 16 g, CholesterolContent 40 mg, FatContent 1 , FiberContent 0 g, ProteinContent 10 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 460 mg, SugarContent 4 g, TransFatContent 0 g

HOT CRAB-AND-ARTICHOKE DIP | SOUTHERN LIVING

Hot Crab-and-Artichoke Dip | Southern Living image

Creamy crab dip always steals the show.

Provided by Karen Schroeder-Rankin

Total Time 45 minutes

Yield Serves 4

Number Of Ingredients 12

Ingredients

2 ounces cream cheese
¼ cup mayonnaise
2 scallions, chopped (about 3 Tbsp.)
¾ teaspoon Old Bay seasoning
¾ teaspoon Worcestershire sauce
¾ teaspoon hot sauce (optional)
1 teaspoon lemon zest, plus 1 Tbsp. fresh juice (from 1 lemon), divided
½ cup finely chopped artichoke hearts (from 1 [14-oz.] can)
4 ounces lump crabmeat, drained, picked over, and squeezed dry
1 ounce low-moisture mozzarella cheese, shredded (about ¼ cup)
2 ounces Parmesan cheese, shredded (about ¾ cup), divided
Crackers and Belgian endive leaves, for serving

Steps:

Preheat oven to 350°F. Lightly coat a 1-quart gratin baking dish with cooking spray. Microwave cream cheese in a large microwavable bowl on HIGH until very soft, about 20 seconds. Stir in mayonnaise, scallions, Old Bay, Worcestershire sauce, hot sauce (if desired), and lemon zest until well blended. Gently fold in lemon juice, artichokes, crabmeat, mozzarella, and ⅔ cup of the Parmesan. Spread mixture evenly in prepared baking dish; sprinkle with remaining Parmesan (about 1 ½ tablespoons).
Bake until dip is hot throughout and bubbly around edges, about 25 minutes. Let stand 5 minutes. Serve with crackers and endive leaves.

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