Gruyere Cheese Dip Recipes

Mushroom Leek and Gruyere Cheese Dip Will Cook …

WebJul 19, 2016 · Beat with a mixer until smooth. Grate Gruyere cheese and add 3/4 of it to the cream cheese. Mix well. Add cooked mushrooms and …

Rating: 5/5(1)
1. Preheat oven to 350 and prepare a baking dish by lightly greasing it. If using a cast iron baking dish, make sure it's well seasoned or lightly rub it with some oil.
2. Preheat a medium saute pan over medium-high heat. Add vegetable oil.
3. Cut off the dark green leaves off the leek and the very bottom by the roots, discard what you cut off or save it for making homemade vegetable stock. Wash the leeks and cut them length-wise in half. Slice each leek half lengthwise into thin strips and then cut it across the width. This will create a small dice.
4. Wash and slice mushrooms as thin as you can. Set aside.

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OvenBaked Hot Gruyere Cheese Dip Savvy Mama Lifestyle

WebJan 4, 2022 · Preheat the oven to 375 degrees. In a medium sized bowl, add in the cream cheese, mayo, sour cream, mozzarella cheese, gruyere cheese, bacon (reserve some …

Rating: 5/5(20)
1. Preheat oven to 400 degrees.
2. Combine caramelized onions, mayo, sour cream, 1 cup of shredded cheese, garlic powder and pepper in an oven safe dish and stir to combine.
3. Top with 1/2 of shredded cheese.
4. Bake in 400 degree oven for 20 minutes, or until hot and bubbly. The cheese should brown slightly.

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Hot Chicken and Gruyere Cheese Dip Heartbeet Kitchen

WebDec 1, 2015 · Instructions. Preheat oven to 375 degrees F. In a 10-inch cast iron skillet, add oil and sauté the diced chicken with salt and 1/4 …

Rating: 4.9/5(9)
1. Preheat oven to 375 degrees F. In a 10-inch cast iron skillet, add oil and sauté the diced chicken with salt and 1/4 teaspoon black pepper, and garlic until chicken is no longer pink, about 6-8 minutes. Remove from skillet and put in a bowl, then add diced onion to the skillet with a big pinch of salt.
2. Cook over medium heat, letting sit for 5 minutes without stirring so you get some browning.
3. Then add 2 tablespoons white wine, 2 sprigs of thyme and stir, deglazing the pan and continuing to cook for 8-10 minutes, until onions are very soft. Remove from heat, discard the thyme sprigs.
4. Add chicken back to skillet, then stir in remaining 2 tablespoons of white wine, chicken stock, sour cream, 1 cup cheese, black pepper and minced thyme from the remaining sprig. Spread to make smooth, then top evenly with remaining 1 cup of cheese.

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