The only thing better than actual cheese is dip made from cheese—fondue, queso and pimento are all delicious cheese dips for any occasion. Goat cheese, Gruyere and blue cheese are also great for turning into dips, like this sophisticated version of traditional onion dip. Sautéed leeks, tangy goat cheese and cream cheese get stirred together and topped with garlicky chives—we love to eat this cheesy dip with crusty bread and raw vegetables. Whether you’re looking for an hors d’oeuvre for a crowd or just need a new way to eat cheese, F&W’s guide has recipes for every occasion.
Justin Chapple transforms the ingredients of a classic lobster roll into a genius dip. We like it best scooped up with crunchy kettle-cooked potato chips but toasted slices of brioche hot dogs buns are just as delicious. Slideshow:More Party Dip Recipes
F&W’s Justin Chapple combines two favorites—Tex-Mex queso and Philly Cheesesteak—to make his crowd-pleasing dip. He combines provolone and white American cheeses to form a gooey base for sautéed peppers, onions and thinly sliced rib-eye steak. Justin recommends serving this dip with toasted slices of hoagie rolls but tortilla chips are just as delicious. Slideshow:More Party Dip Recipes
Justin Chapple’s Classic Pimento Cheese is easy to whip up by hand, but you can always use a food processor to gently pulse all of the ingredients together. Be careful not to over-mix them; the cheese and peppers add nice texture to the dip. Slideshow:More Pimento Cheese Recipes
Ashley Christensen of Poole’s Diner and Beasley’s Chicken + Honey in Raleigh, North Carolina inspired Justin Chapple’s riff on classic pimento cheese. Chapple loves serving this spread with crudités and crackers, like saltines and Ritz, but it also takes everyday roast chicken to another level in his Poblano Pimento Cheese-Roasted Chicken. Slideshow:More Pimento Cheese Recipes
This classic fondue from NYC chefs Bruce and Eric Bromberg includes Jarlsberg, Emmental, Gruyère and Parmigiano, plus just the right amount of kirsch. It’s creamy, gooey and perfectly balanced. Slideshow:More Fondue Recipes
This fondue made with Taleggio, a melty, brine-washed Italian cheese, is cookbook author Liz Thorpe’s favorite. Including its rind enhances the funkiness and adds an almost bacony flavor. Scoop soft Époisses right out of the rind and into the pot. Use a floral, dry Riesling in this fondue. The aromatic wine will offset the salty funkiness of the cheese, plus it’s delicious to drink alongside. Slideshow:More Fondue Recipes
This superbuttery, creamy cheese fondue from cookbook author Liz Thorpe is like having a grilled cheese sandwich without the bread. Made with very meltable everyday cheeses, this is our choice for game day. Use a rich, oaky Chardonnay in this fondue. The round, buttery vanilla notes work perfectly with the mild cheese, and you can pour the same wine to drink alongside. If you’re not a fan of oaked wines, use an unoaked bottle. Slideshow:More Fondue Recipes
Whether you’re hosting a party or just want something to snack on while binge-watching the latest Netflix series, there’s nothing as satisfying as a bowl of gooey, cheesy queso. Here, our best recipes for melty, spicy, chip-friendly queso.