Smoked Mozzarella Dip

From http://lovegrowswild.com/2015/01/smoked-mozzarella-dip/
Author: Liz Fourez

Adapted from Center Cut Cook:
http://www.centercutcook.com/smoked-mozzarella-fonduta-olive-garden-copycat/

Prep time - 10 mins
Cook time - 15 mins
Total time - 25 mins

Serves: 8-10

Ingredients

• 8 ounces smoked mozzarella cheese, shredded
• 8 ounces provolone cheese, shredded
• ½ cup finely grated Parmesan cheese
• 1 - 8 ounce package cream cheese, softened
• 1 teaspoon Italian seasoning
• ⅛ teaspoon crushed red pepper flakes
• 1 loaf Italian bread, cut into ¼" slices

Optional garnish:

1 Roma tomato, diced,

1 tablespoon fresh parsley, chopped

Instructions

Preheat oven to 450ºF. In a large bowl, combine the first 6 ingredients (all the cheese and seasonings). Spray a 1.5 quart baking dish or pie pan with nonstick cooking spray and pour the cheese mixture into the dish. Bake 15 minutes until all the cheese is melted, bubbling, and slightly browned on top.

Meanwhile, put the sliced Italian bread in a single layer on baking sheets and toast them in the oven during the last 5 minutes of baking.

Garnish the dip with diced tomato and parsley, if desired, and serve immediately with the toasted bread for dipping.

Notes: You can mix the dip ingredients by hand with a sturdy spoon, but I like to use my stand mixer to get the job done quickly.

Roasted Onion and Bacon Dip

Roasted Onion and Bacon Dip

Adjust oven rack to lowest position and heat oven to 400 degrees.

6 medium yellow onions

Peel the dried onion skins off.

Cut the onions crosswise (through their centers, not lengthwise through the root). Cut off the root and the tip.

Using a small paring knife, cut two small X's on the small cut ends of each onion half (this helps keep the onion rings level while they cook). (I don't know if this really matters)

1Tablespoon olive oil

Line a baking sheet or jelly roll pan with aluminum foil; rub foil with oil. Place onions Large cut side down on baking sheet. Roast until dark brown around bottom edge and tender when pierced with thin skewer or knife tip, about 30 minutes. Transfer pan to rack; let onions rest for 5 minutes before lifting off pan with metal spatula. Let onions cool then peel and chop fine.

6–8 slices bacon, cooked crisp and drained, crumbled
2 cups sour cream
2 ¼ teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
½ teaspoon celery seed
3 tablespoons chopped fresh chives
½ teaspoon table salt
Ground black pepper

Mix all ingredients (including onions) in medium bowl. Serve immediately or chill.

Jalapeno Cream

Jalapeno Cream
Recipe courtesy Food Network Magazine
Prep Time:7 min

Directions

Puree 4 seeded jalapenos, 1 cup cilantro, 1/2 cup mayonnaise, 1 garlic clove, the juice of 1 lime and 1 tablespoon olive oil. Season with salt