This week my teenager wanted to make a cold cheese dip. I gave her free reign of the kitchen and before I knew it, she had made a huge container of a cold cheese dip that used up all the cheddar in the house, all our jalapeno's, most of the mozzarella and more than a few other items by the time we finished 'fixing' the rather bland dip recipe she started with. The end result was a delicious cold dip for potato chips, tortillas or pita chips but.... there was just the two of us here this week! My other two kids are away at school and my husband was on a business trip.
We ate our fill as a dip. Then we made some into spiral wraps on tortillas. Another day I heated it up and ate it as a melted hot dip with pita chips. Finally, the 'cheese spread that wouldn't die' was made into delicious impromptu cheese pockets thanks to a can of crescent rolls. Whew! The dip was good but after 3 days we are glad to see it used up.
I made sure to let her know she is free to half or even quarter a recipe that big next time! *grin*
If you have made a rich cheese dip of any sort (the kind made with a mixture of cheddar and mozzarellas or cream cheese, along with mayonnaise or sour cream and a dash of spices such as onion or garlic powder, chives or onions and spinach or jalapenos) please feel free to make them into pockets!
Cheesy Pockets
1 cup leftover cheese dip of almost any sort
Simply separate the triangles (8) from a can of crescent rolls.
Fold them over on themselves to form a rough square or rectangle shape and then use a rolling pin to roll them out to a large rectangle.
Place about a tablespoon of filling on one side and fold over, press to seal the edges.
Bake on a non-stick baking sheet at 350 for about 12 - 15 minutes until golden brown.
Remove and serve!
*Note you can also add a bit of pepperoni and/or sauce to this as well to give it a pizza flavor - which goes well with most cheese dips.
