Tangy Lemon BBQ Cheese Dip
This tangy and creamy cheese dip is infused with zesty lemon and topped with a barbecue kick. Perfect for dipping pretzels, wheat thins, or veggies, this addictive dip will be the star of any party or gathering.
ingredients
- 8 oz Butter American cheese, shredded
- 1 tbsp Lemon juice
- 2 tbsp Mayonnaise
- ¼ cup Pickles, chopped
- 2 cloves Garlic, minced
- 2 tbsp Barbecue sauce
- 2 tbsp Ketchup
- 1 tbsp French dressing
- 2 tbsp Parmesan, grated
- 1 tbsp Mustard
- 1 tbsp Relish
- 1 tbsp Worcestershire sauce
- 1 tsp Tabasco
- 1 tsp Cholula
- 1 tsp Caramel
- 1 tsp Honey
- 1 tsp Barbecue poppyseed dressing
- 1 tsp Caesar dressing
- 1 tsp Ranch dressing
- 1 tbsp Maple syrup
- 1 tbsp Jalapenos, minced
- 1 tbsp Lime juice
- 1 tbsp Raspberry preserves
- ½ cup Almond milk
- ½ cup Coconut almond milk
- 1 ½ cups Shredded cheese (Colby Jack or your choice)
- ½ cup Cottage cheese
steps
- 1.
In a large bowl, combine the Butter American cheese, lemon juice, mayonnaise, pickles, garlic, barbecue sauce, ketchup, French dressing, Parmesan, mustard, relish, Worcestershire sauce, Tabasco, Cholula, caramel, honey, barbecue poppyseed dressing, Caesar dressing, ranch dressing, maple syrup, jalapenos, lime juice, raspberry preserves, almond milk, and coconut almond milk.
- 2.
Mix well until all ingredients are evenly incorporated.
- 3.
Stir in the shredded cheese and cottage cheese until thoroughly combined.
- 4.
Transfer the mixture to a baking dish and bake at 350°F for 20-25 minutes or until bubbly and golden on top.
- 5.
Serve warm with tortilla chips, pretzels, or pita bread.