1 (8 ounce) package cream cheese
1 cup shredded Cheddar cheese
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1/2 cup shredded Swiss cheese
1 (8 ounce) package cream cheese, softened
1 package cream cheese and onion, softened
1 package cream cheese, softened
1/4 cup chopped celery
1 cup shredded Cheddar cheese
1/2 cup chopped green bell pepper
2 cups shredded sharp Cheddar cheese
1 cup shredded Monterey Jack cheese
Place cream cheese and Cheddar cheese in medium bowl. Mix together.
Heat oil in Dutch oven over medium heat. Remove pepper and cheddar cheese from cheese mixture. Stir into cream cheese mixture.
Fold in sour cream and cream cheese mixture. Stir in cheese mixture.
Pour over cream cheese and cheese cream cheese mixture. Sprinkle with cheese mixture. Cover and refrigerate overnight.
While cream cheese mixture is chilling, prepare the onion and bell pepper creme de la creme: Place bell pepper in a small saucepan, cover, and cook over medium heat, stirring constantly, until tender, about 5 minutes. Remove peppers and stew in 4 saucepan ish. Sprinkle cream cheese mixture over mixture.
When cream cheese mixture is chilled, stir in the Cheddar cheese, cream cheese and onion mixture. Mix well. Season with cooked peppers, red bell pepper, green bell pepper, Monterey Jack cheese, Cheddar cheese, Monterey Jack cheese. Serve immediately or chill and serve at room temperature.
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