Peachy Cheese Dip is the perfect summertime cheese dip, although making it throughout the year would still be great because, well, canned peaches. This has a great sweet/salty factor that makes it addictive, so if you’re making it for a crowd make sure to double it.
*Attention* Don’t run away because of the “peachy” part.
Y’all, just trust me here.
Ok, so I know what you’re thinking. Peaches? In a cheese dip? Yep.
Why Peachy Cheese Dip?
This really works.
Here’s why; the peaches balance the heat from the Jalapeno Havarti and Rotel – and it all comes together in one beautiful sweet/savory harmonious dip. Don’t hate until you try.
My sister and niece were here for a visit last week, and I talked Grace (my sister) into trying a new slider I made.
Grace is a little on the picky side – she can’t stand for any of her food to touch. Yes, she’s my sister.
These amazing little things consist of pulled pork, fried green tomatoes, Havarti cheese and coleslaw that I’ll be posting soon (they’re kinda sorta similar to these).
Guess what?
She LOVED them (she was a little shocked that she did but got over that shock pretty quickly). The next morning the sliders were her breakfast, then after she got home she called to tell me she was still craving them.
That’s a win.
See, picky people – You don’t have to live a picky life; there’s just too much damn food out there to keep yourself restricted.
Go ahead and step outside of that proverbial food box – it can be liberating.
I know this firsthand; I actually live there.
Here’s your printable-
Peachy White Cheese Dip
Ingredients
- 8 oz. cream cheese, at room temperature
- 2 peaches, peeled and pureed or chopped
- 10 oz. Rotel (or diced tomatoes)
- 4 oz. Fontina cheese, shredded
- 7 oz. Havarti cheese, shredded
- Italian leaf parsley, chopped
Instructions
- Preheat oven to 375.
- Spread cream cheese over the bottom of a glass baking dish (I used 8x8).
- Add peaches evenly over cream cheese, followed by Rotel and cheeses.
- Bake for 25-30 minutes, or until bubbly.
- Top with parsley and serve with crackers, chips, or even a spoon - live your life.
Ingredients
- 8 oz. cream cheese, at room temperature
- 2 peaches, peeled and pureed
- 10 oz. Rotel (or diced tomatoes)
- 4 oz. Fontina cheese, shredded
- 7 oz. Castello Jalapeno Havarti , shredded
- Italian leaf parsley, chopped
Instructions
- Preheat oven to 375.
- Spread cream cheese over the bottom of a glass baking dish (I used 8x8).
- Add peaches evenly over cream cheese, followed by Rotel and cheeses.
- Bake for 25 minutes, or until bubbly.
- Top with parsley and serve with crackers, chips, or even a spoon - live your life.
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4 Comments
Lynn Elliott Vining
September 1, 2018 at 11:31 AMThe things you do with cheese! Sinfully Delicious!
Caroline
August 29, 2018 at 3:10 PMLove the idea of peaches in there, can definitely see it working with the spicy cheese. Yum!
ally phillips
August 29, 2018 at 12:12 PMOh, those peaches don’t skkkeeeer me at all! I love a hint of sweet w/the spicy!
Jenna
August 12, 2015 at 8:20 AMI can’t wait to make this on the weekend with all of our fresh peaches! Looks delish! Sharing our recipe on our Sunday Features post with credit and link back to you. Thanks for a yummy recipe 🙂