For the Pimento Cheese Ball

Into the bowl of a food processor, add cream cheese, sharp yellow cheddar, diced pimento peppers, and a dash each of hot sauce and worcestershire sauce. Process and scrape down the sides until you have a nice smooth cheese.

4 ounces cream cheese - 8 ounces sharp yellow cheddar - 4 ounce jar of diced pimento peppers - Dash of Worcestershire sauce - Dash of hot sauce

Wrap the cheese and plastic wrap and mold into a ball. Once it’s the shape you want, place in a bowl and place everything in the fridge for at least one hour.

Roughly chop cooked bacon. Remove cheese ball from the fridge and the plastic wrap and roll in the chopped bacon.

7 slices bacon cooked and chopped

Garnish with some finely chopped chives and serve with crackers of your choice.

Chives finely chopped (for garnish) - Toast or crackers (for serving)

For the Beer Cheese Dip

Start by chopping sharp cheddar cheese into ½ inch cubes. Place the cheese cubes into a bowl and add cornstarch. Toss to combine.

2 lbs sharp cheddar cheese cut into ½ inch cubes - 1 tbsp corn starch

Bring Mexican beer to a boil in cast iron pan and then slowly add your cheese cubes. Do it in about 4 batches, adding some cheese and then mixing until it’s smooth and combined before adding more cheese.

1 can Mexican beer (like Modelo)

Once you’ve added all the cheese, add chopped red pepper, a pinch of salt and some cayenne pepper. Mix to combine.

¼ cup chopped red pepper - Kosher salt - Cayenne Pepper

Place under the broiler for 3-5 minutes or until golden brown on top before topping with chopped red onion and sliced jalapeno.

¼ cup chopped red onion - 1 jalapeno sliced

Serve with tortilla chips and enjoy!

Tortilla chips (for serving)

For the Queso Fundido

Shred monterrey jack and sharp cheddar cheese. Place it all in a broiler safe serving dish.

8 ounces jack cheese grated - 8 ounces sharp cheddar cheese grated

Place in the oven at 425°F for about 12 minutes until it becomes bubbly, brown, and melted.

Serve and enjoy!

Tortilla chips (for serving)

For the Spinach Artichoke Dip

Into a large bowl add softened cream cheese, shredded low moisture of mozzarella, shredded romano, and parmesan.

8 ounces cream cheese softened - 8 ounces low moisture mozzarella grated - 2 ounces romano cheese grated - 2 ounces parmesan grated

Preheat a nonstick pan with olive oil before adding frozen spinach over a medium heat for 4-5 minutes.

1 tbsp olive oil - 2 cups frozen spinach

Next grate in cloves of garlic and add artichoke hearts. Cook for 1-2 minutes.

3 cloves garlic grated - ½ cup artichoke hearts

Once cooked add the veggies to a large bowl with shredded cheese. Season with salt and pepper and then mix to combine.

Kosher salt - Freshly ground pepper

Place mixture into an oven safe serving vessel. Top with a generous grating of parmesan cheese before placing into a 375°F oven for about 20-25 minutes. Remove once golden brown.

Serve and enjoy!

Toast or crackers (for serving)