While that is melting cook the 1/4 pound of hamburger meat in a skillet over medium heat with the salt, pepper, crushed red pepper, and ground cayenne pepper. Cook until meat is browned then remove skillet from heat and set aside.

Once the cheese is fully melted add the ground beef, salsa, and green chilies. Let it cook for another 30 to 45 minutes until the dip reaches the consistency of your liking. Serve and enjoy!

Into the same pan add the onion and jalapeno and cook until the onions are tender. Add the garlic and cook until fragrant, about a minute longer. Remove skillet from heat.

Preheat the broiler in your oven.

Spread the onion mixture across the bottom of the skillet. Sprinkle the chorizo over the top. Sprinkle on the cheese. Then put it into the oven under the broiler for 3 or 4 minutes, or until cheese is melted.

Remove skillet from oven. Sprinkle with green onions for garnish. Serve with chips for dipping.

Sprinkle 1 cup of shredded cheese in the bottom of a 9-inch pie plate. Top with half of the mushroom mixture. Sprinkle with the remaining cheese then top with remaining mushroom mixture. Place pie plate in the oven and bake until cheese is melted, browned and bubbly, about 15 minutes.

Remove from oven and sprinkle with fresh cilantro. Serve immediately.

Recipe adapted from Every Day with Rachael Ray.

1. Wash cauliflower and remove any wilted outside leaves. With a sharp knife, remove most of the core from the bottom. Cut it into florets. Fill a medium saucepan with 1/4″ of water and bring to a boil. Add your trimmed cauliflower florets. Cover the pan and cook cauliflower for 8 minutes or until completely fork tender. When done, remove from heat and drain off the water.

2. Preheat oven to 425 F and place steamed cauliflower into your food processor or blender.

3. Add garlic, shallots, green onion, butter, and olive oil. Blend for 1 minute to 2 minutes until well combined and smooth.

4. Stir in Parmesan, 1/2 cup Gruyere, cream cheese, salt, and pepper. Spoon into oven-proof ramekins. Set ramekins on a baking sheet if desired.

5. Sprinkle with remaining Gruyere and bake in preheated oven at 425 F for 10-15 minutes or until bubbly and golden brown around the edges. Serve hot with rustic bread.

Serve with pita or tortilla chips.

Recipe adapted from: sacbee.com.

In a large bowl, mix softened cream cheese with the ranch dip. Add in the honey mustard and garlic powder and mix well. Add 3/4 cup of the Swiss cheese and stir. Add chicken and bacon and mix thoroughly.

Put it into an 8×8 baking dish or 1.5 quart baking dish that you’ve lightly sprayed with cooking spray and top with the remaining 1/4 cup of Swiss cheese.

Bake at 350 F for 20 minutes. Remove from oven and add chopped tomato over the top.

Let it cool for about 5-10 minutes and serve with your choice of dippers … pumpernickel bread, rye, French bread, or tortillas!

Add the bell peppers to the skillet. Turn off the heat, add the sour cream, hot sauce, goat cheese, half the cheese and stir. Put in a baking dish, put the rest of the cheese on top. Bake at 375ºF for 20 minutes.

Serve with the tortilla chips.

Let the pecans cool then do a rough chop. Combine the pecans, rosemary, and remaining salt on a plate.

Roll the cheese in the pecan mixture, pressing firmly to coat. Put into an oven-safe dish and drizzle with the honey. Bake for 10 minutes, until soft.

Serve cheese with sliced baguette or crackers.

Preheat oven to 375 F. Combine onion, cheese, mayonnaise, hot sauce and garlic in a large bowl. Stir well. Pour into a lightly buttered 1 1/2 quart casserole. Bake uncovered at 375 F for 20-25 minutes or until bubbly and golden. Serve dip with tortilla chips.

In a large skillet, heat olive oil over medium heat and add the sliced onion; cook for 3 minutes. Add minced garlic and mushrooms; cook until mushrooms are tender.

Add beef and season with salt, pepper, oregano and basil; continue to cook until meat is browned. Drain off the grease if necessary. Stir in tomato sauce and cook for 3 minutes. Remove pan from heat.

Grease a round 8-inch baking dish with butter. Spread the cream cheese on the bottom of the dish. Spread the meat mixture over the cream cheese, and top with mozzarella cheese and cheddar cheese.

Bake for 15 to 20 minutes, or until hot and bubbly. Serve warm.