Tag Archives: cheese dip

Cheesy Dip

Cheesy Dip 

By Chef Lippe

This dip is so good and can be used cold or hot. We like it in bread bowls like the recipe below or cold on crackers or by the spoon out of the container it is stored in.  We sell the base dip at market so you can take it home and add your own twist.  One of the pictures is the dip with chopped fresh spinach cooked over french bread rolls.  Or we add a little hot sauce and melt it over nachos.  The uses are endless so enjoy!



Round bread (crunchy bread works best!)

1 cup Aged Fontina grated

1/2 cup mayo

1 cup shredded Parmesan cheese

8 ounces cream cheese

Chopped green onions (optional)


Hollow out your bread. (Make sure you keep the pieces you cut out, you will use them for dipping!)

Shred your extra aged Fontina.

Mix your cream cheese (softened), mayo, and cheeses in a bowl and then transfer into a bread bowl.

Set you oven to 350 degrees and bake for about 30 minutes or until cheese is bubbly.

Let cool and enjoy!


Leave a comment

Filed under Artisan Cheese, Asiago, Chef Lippe

Crabmeat and Ricotta Cheese Dip

By Chef Lippea





1 pound cooked crab claw meat (pull apart into small pieces)

1 pound lumped crab meat (break into small bite size)

1 8 ounces spreadable cream cheese (room temp)

1 8 ounces ricotta cheese (room temp)

1 16 ounces sour cream (room temp)

1 pound fresh parmesan cheese shredded

1/4 cup roasted minced garlic

1 1/2 tablespoons fresh lemon juice

1 1/2 teaspoons semi dried parsley

2 tablespoons sugar dipped lemon zest (for garnish)

1 tablespoon finely chopped fresh parsley (for garnish)




pre heat oven to 350 degrees


In a large bowl combine cream cheese, ricotta cheese, parmesan and sour cream stir together until smooth,  add in both crab meats, roasted garlic, lemon juice, semi dried parsley,  mix all together until smooth.


Scoop mixture into baking bowl, and place in oven. Cook for 30-35 minutes (until warmed all the way through).


Last 3 minutes add parmesan cheese on top until melted & bubbly. Remove from oven and garnish with lemon zest shavings and fresh chopped parsley.  Serve with mini toasted bread or crackers of your choice.


Filed under Chef Lippe, Crab meat, recipes, Ricotta