Big Batch Cheese Dip/Spread -- Quad-Cities Online Recipe Book
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Big Batch Cheese Dip/Spread

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Ingredients

2 packages (8 ounces each) cream cheese
1 container (16 ounces) sharp Cheddar cheese spread (Merkt's, Kaukauna)
1 container (16 ounces) sour cream
1 tablespoon dill weed
3 tablespoons dried minced onions

Instructions

Bring cream cheese and Cheddar cheese spread to room temperature. Blend all ingredients at once with a mixer. Refrigerate overnight for best results. Stir once before serving.

Serve with a vegetable relish tray or crackers. This product is too stiff to serve with chips.

Note: "Low-fat and fat-free sour cream and cream cheese substitutions do not compromise the flavor or quality."

Neva Hamilton
East Moline



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  Today is Monday, July 28, the 209th day of 2014. There are 156 days left in the year.

1864 -- 150 years ago: Port Byron passengers and mails will be transported by the Sterling and Rock Island railroad.
1889 -- 125 years ago: The congregation of the First Methodist church worshiped in Harper's theater, where construction work is being done at the church site.
1914 -- 100 years ago: Three-eye baseball for Moline was assured the Danville Franchise will be transferred to the Plow city.
1939 -- 75 years ago: Roseville Methodist Church is observing its 100th anniversary.
1964 -- 50 years ago: The last remaining unfinished portion of Interstate 80 between the Quad-Cities and Joliet will be opened to traffic by Aug 12.
1989 -- 25 years ago: Of all the highlights of the last 12 years, this is the greatest of all, said Dennis Hitchcock, producer director of Circa '21 Dinner Playhouse, as he torched the mortgage, clearing a $220,000 loan financing the downtown Rock Island theater's beginnings in 1977.




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