Cheeseballs & More

Popular Recipes

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Basic Cheeseball

• Ingredients:

-8oz Package cream cheese, softened

-1/4 cup soft margarine

-1/2 Package Angela's Own Homestyle Originals dip (if using caesar, also add 1/2 tablespoon of parmesan cheese)

-1 cup grated cheddar cheese

 *Flavours we don't recommend are Garden Vegetable, Bacon & Onion, and French Onion.

• Directions:

Blend cream cheese, margarine, and dip mix together well with an electric hand mixer. Mix in grated cheese by hand. Gather mixture up and press into one large or two smaller balls inside one or two large pieces of plastic wrap. Let chill overnight. Remove plastic wrap and serve as is, or rolled in crushed crackers, nuts, etc.

• Variations:

To make a spicy Mexican cheeseball, use a whole package of Mexican Fiesta for the dip choice. Roll finished ball in crushed nacho chips.

Any prepared cheese ball can also be warmed in the microwave or oven and enjoyed with torn bread or nacho chips. 

Click HERE for photo with recipe.

 

Spinach Dip Bread Boat:

• Ingredients:

-1 cup sour cream

-1/2 cup mayonnaise (NOT whipped dressing like miracle whip)

-1 pkg. Angela's Own Garden Vegetable dip

-1-10oz pkg. Frozen, chopped spinach

-1 french bread loaf

• Directions:

Mix together sour cream, mayonnaise, and contents of dip package and chill overnight. Thaw spinach and drain well. Add to the prepared dip and mix until completely combined. Place loaf on a tray and hollow out three holes. If using small containers to hold spinach dip instead of scooping it directly into bread, have the holes just big enough to fit the containers. Rip the hollowed out bread chunks into bite size pieces and arrange on the tray around the loaf. Scoop spinach dip directly into holes or into small containers to place into the holes to prevent bread from getting soggy.

• Variations:

Try Ranch Dip instead of Garden Vegetable for a smoother texture and a nice hint of garlic.

Our favorite is eating the spinach dip straight out of a bowl with tortilla chips instead of bread.

Click HERE for photo with recipe.

 

Baked French Onion Soup:

• Ingredients:

-1 pkg. Angela's Own French Onion Soup mix

-1 well toasted baguette slice, or 1/2 cup croutons per bowl

-1 large square slice, or 1/3 c. shredded mozzarella cheese per bowl

• Directions:

Prepare soup according to package instructions. Place up to 4 French onion soup bowls on a cookie sheet and fill each with prepared soup. Top with bread and cover with cheese. Bake under broiler until golden and bubbly.

Click HERE for photo with recipe.