This is a good recipe for Jalepeno Popper Spread (from allrecipes.com - see link for reviews) INGREDIENTS (Nutrition) * 2 (8 ounce) packages cream cheese, softened * 1 cup mayonnaise * 1 (4 ounce) can chopped green chilies, drained * 2 ounces canned diced jalapeno peppers, drained * 1 cup grated Parmesan cheese DIRECTIONS Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese. Microwave on High until hot, about 3 minutes. I've made this a couple times and it is very good! Here is a link that might be useful: Jalepeno popper spread recipe

This recipe was recently posted on the cooking forum. The first set of ingredients make up a basic Mexican White Cheese Dipping sauce. This recipe adds salsa in with the white dip and tops with a Pico de Gallo but you can omit the salsa and just make the dip. I would be inclined to add a few diced green chiles but that's up to you. Rita's Queso from Rita's on the River in San Antonio Originally posted by Brenda55 on the Cooking Forum. Brenda's notes: This recipe was in the SA paper several months ago and a reader had asked for this recipe from Rita's on the River because it was "the best queso we have ever eaten". I just recently fixed it and it was for us also the best queso. I changed the recipe somewhat for the heat impaired in my house and served the pica de gallo on top, which I really liked as it added the crunch with the creamy queso. I hope you enjoy as much as we did. I also halved the recipe and we still had enough left to serve over some soft tacos the next night. Can be cut in half or thirds Rita's Queso 3 Lb white American cheese ( Use Queso Blanco Instead ) 2 Cup half and half 1 Cup heavy cream 1 Cup sour cream 1 Cup salsa (your favorite recipe) 1-1/2 T. Lawry's Seasoned Salt (or your favorite seasoning) 1 Tbl Tabasco sauce Pico de Gallo 2 Cups ripe tomatoes chopped 1/2 Cup chopped onions 2 Tbl minced fresh jalapeno or serrano chiles 2-3 T. chopped fresh cilantro 3 Tbl fresh lime juice Salt and pepper to taste For queso: cut white cheese into 1 to 2 inch cubes, set aside. Combine all ingredients, except cheese and Pico de Gallo in microwave-safe dish. Add cheese and microwave on high for 4 minutes, stop and stir and repeat twice; then reduce to 2 minutes until mixture is hot and well mixed. Recipe can be reduced by half or a third. Pico de Gallo Combine tomatoes, onions, chiles, salt, cilantro and lime juice in bowl. Let set for at least 30 minutes to an hour. Drain before placing on top of queso. Food editor's notes: It can also be made in a slow cooker to keep it hot and to avoid a skin forming on the surface. You can adjust the heat level easily with salsa, pico de gallo and Tabasco.

Well, I don't know about the white dipping cheese, but here are a couple of recipes to get you started - both enjoyed by my family. For a simple nacho cheese sauce, mix 1 pound of cubed Velveeta with a can of diced Rotel tomatoes. Microwave until the cheese is melted, stirring every minute or so. * Exported from MasterCook * Chicken Taco Filling Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package taco seasoning mix (4 Tablespoons) 1 cup chicken broth 1 pound boned and skinned chicken breast halves Dissolve taco seasoning into chicken broth. Place chicken breasts in crockpot and pour chicken broth over. Cover and cook on low for 6-8 hours. With two forks, shred the chicken meat into bite-sized pieces. Use in soft tacos, hard tacos, burritos, nachos, etc. To Freeze, place shredded meat into freezer bags with the juices. Press out all the air and seal. - - - - - - - - - - - - - - - - - - -

The means of making Gorgonzola are in most cases very similar to making Maytag blue cheese, full fat milk, set with a bacteria, drained salted and inoculated with penicillum roqueforti. Some gorgonzola is inoculated with a different mold. The difference comes in the aging....and know that as all blue cheeses are not the same, certainly neither are all gorgonzolas. I have been to a taste testing of gorgonzola's a mile long...huge differences in sharpness, texture, color and sweetness. If you found one you like, good. But don't eliminate blue cheeses just because you found one too sharp or soapy or bland or crumbly.