RECIPE # 5062 - PIZZA DIP AND TACO CHEESE BALL - Wed., August 28, 2013

RECIPE # 5062 - PIZZA DIP AND TACO CHEESE BALL - Wed., August 28, 2013

CREATED Aug 28, 2013

ANN COX EASTES / KROGER

LAYERED PIZZA DIP

1 (8-oz) pkg Neufchatel cheese, softened

1/2 c reduced fat sour cream

1/2 c shredded Parmesan cheese

1 (14-oz) can petite diced tomatoes, drained

1 T Italian seasoning

1/2  t garlic

1/2 t onion powder

12-16 slices pepperoni

1/4 c shredded or chopped ham

3/4 c shredded mozzarella or Italian blend cheese

In a small bowl, mix together Neufchatel cheese, sour cream and Parmesan cheese.  In a separate bowl, stir to combine tomatoes, Italian seasoning, garlic and onion powder.  Spread cheese mixture in a square baking dish or pie plate.  Top with tomato mixture, pepperoni, ham and shredded mozzarella cheese.  Bake in a 350F oven for 25-30 minutes or until hot and bubbly.  Serve with bagel crisps or pita chips.  Yield:  8-10 appetizer servings.

TACO CHEESE BALL

1 (8-oz) pkg Neufchatel cheese, softened

1 (8-oz) pkg finely shredded sharp cheddar cheese

2 T taco seasoning mix

1 (4-oz) can chopped green chilies, drained

1 T chopped cilantro

Smoked paprika or chopped cilantro for garnish

Place Neufchatel cheese, cheddar cheese and taco seasoning mix in a bowl and stir to mix.  Add
green chilies and cilantro and mix.  Shape into a ball and chill in refrigerator for several hours.
Roll cheese ball in smoked paprika or chopped cilantro.  Serve with tortilla chips.  Yield:  8-10
appetizer servings.

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