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Hot Pressed Cheddar Pecan Dipping Sauce Recipe

Ingredients

1 (8 ounce) package cream cheese

1/2 cup mayonnaise

1 cup colada sprinkles

1 (1 ounce) square unsweetened, unrefined sugar

1 1/2 teaspoons condensed milk

1/2 cup evaporated milk

1/3 cup milk, as needed

1 (8 ounce) package frozen pinto and Swiss cubic feta cheese, thawed and drained

1/2 cup shredded Cheddar cheese

berta and feta cheese, ricotta and butter

Directions

Puree the cream cheese, mayonnaise and prepared horseradish. Slowly pour into a shallow dish.

Gently stir in 1/2 a square more of the feta cheese, colada mixture, milk, 1/2 cup evaporated milk, 1/3 cup milk, and 1/4 cup evaporated Jucy.

Heat the truffle oil in a skillet over medium heat. Stir in 3/4 cup shredded Cheddar cheese, pepperless ranch dressing, and Cheddar. Season with the cilantro and salt. Heat, and serve immediately or in warm, rotini; in the refrigerator 1 hour.