Creamy pumpkin and sharp cheddar come together with savory Cheddar Ale flavor in this cozy twist on baked mac and cheese.

Ingredients

1 pound pasta shells, cooked and drained

4 tablespoons butter

3 rounded tablespoons all-purpose flour

1 cup chicken or vegetable stock

2 tablespoons honey

2 cups milk

4 tablespoons Dixie Fixins Cheddar Ale Dip Mix

1 can (15 ounces) pumpkin puree

2 1/2 cups shredded sharp cheddar cheese, divided

Salt and black pepper to taste

Directions

Melt the butter in a large skillet. Whisk in the flour and cook for 1 minute.

Whisk in the stock and simmer for 3 to 5 minutes, or until slightly reduced.

Whisk in the honey, followed by the milk and Dixie Fixins Cheddar Ale Dip Mix. Cook, stirring often, until thickened.

Whisk in the pumpkin puree. Stir in 2 cups of cheddar cheese, then season with salt and pepper to taste.

Fold in the cooked pasta. Pour into a 13 x 9-inch casserole dish and sprinkle with the remaining 1/2 cup cheese.

Broil just until the cheese is melted and bubbling. Watch closely to prevent burning.

Creamy pumpkin and sharp cheddar come together with savory Cheddar Ale flavor in this cozy twist on baked mac and cheese.

Ingredients

1 pound pasta shells, cooked and drained

4 tablespoons butter

3 rounded tablespoons all-purpose flour

1 cup chicken or vegetable stock

2 tablespoons honey

2 cups milk

4 tablespoons Dixie Fixins Cheddar Ale Dip Mix

1 can (15 ounces) pumpkin puree

2 1/2 cups shredded sharp cheddar cheese, divided

Salt and black pepper to taste

Directions

Melt the butter in a large skillet. Whisk in the flour and cook for 1 minute.

Whisk in the stock and simmer for 3 to 5 minutes, or until slightly reduced.

Whisk in the honey, followed by the milk and Dixie Fixins Cheddar Ale Dip Mix. Cook, stirring often, until thickened.

Whisk in the pumpkin puree. Stir in 2 cups of cheddar cheese, then season with salt and pepper to taste.

Fold in the cooked pasta. Pour into a 13 x 9-inch casserole dish and sprinkle with the remaining 1/2 cup cheese.

Broil just until the cheese is melted and bubbling. Watch closely to prevent burning.

Creamy pumpkin and sharp cheddar come together with savory Cheddar Ale flavor in this cozy twist on baked mac and cheese.

Ingredients

1 pound pasta shells, cooked and drained

4 tablespoons butter

3 rounded tablespoons all-purpose flour

1 cup chicken or vegetable stock

2 tablespoons honey

2 cups milk

4 tablespoons Dixie Fixins Cheddar Ale Dip Mix

1 can (15 ounces) pumpkin puree

2 1/2 cups shredded sharp cheddar cheese, divided

Salt and black pepper to taste

Directions

Melt the butter in a large skillet. Whisk in the flour and cook for 1 minute.

Whisk in the stock and simmer for 3 to 5 minutes, or until slightly reduced.

Whisk in the honey, followed by the milk and Dixie Fixins Cheddar Ale Dip Mix. Cook, stirring often, until thickened.

Whisk in the pumpkin puree. Stir in 2 cups of cheddar cheese, then season with salt and pepper to taste.

Fold in the cooked pasta. Pour into a 13 x 9-inch casserole dish and sprinkle with the remaining 1/2 cup cheese.

Broil just until the cheese is melted and bubbling. Watch closely to prevent burning.

Creamy pumpkin and sharp cheddar come together with savory Cheddar Ale flavor in this cozy twist on baked mac and cheese.

Ingredients

1 pound pasta shells, cooked and drained

4 tablespoons butter

3 rounded tablespoons all-purpose flour

1 cup chicken or vegetable stock

2 tablespoons honey

2 cups milk

4 tablespoons Dixie Fixins Cheddar Ale Dip Mix

1 can (15 ounces) pumpkin puree

2 1/2 cups shredded sharp cheddar cheese, divided

Salt and black pepper to taste

Directions

Melt the butter in a large skillet. Whisk in the flour and cook for 1 minute.

Whisk in the stock and simmer for 3 to 5 minutes, or until slightly reduced.

Whisk in the honey, followed by the milk and Dixie Fixins Cheddar Ale Dip Mix. Cook, stirring often, until thickened.

Whisk in the pumpkin puree. Stir in 2 cups of cheddar cheese, then season with salt and pepper to taste.

Fold in the cooked pasta. Pour into a 13 x 9-inch casserole dish and sprinkle with the remaining 1/2 cup cheese.

Broil just until the cheese is melted and bubbling. Watch closely to prevent burning.

Creamy B.L.T. filling, fresh vegetables, and cheddar cheese rolled into flour tortillas make a simple make-ahead appetizer.

Ingredients

1 packet Dixie Fixins B.L.T. Dip Mix

1 1/2 cups sour cream

1/2 cup mayonnaise

1 cup chopped tomatoes

1 cup shredded lettuce

1 cup finely shredded cheddar cheese

10 large flour tortillas

Directions

Prepare the Dixie Fixins B.L.T. Dip Mix with the sour cream and mayonnaise. Cover and chill for at least 4 hours.

Spread the prepared dip evenly over the tortillas. Sprinkle with tomatoes, lettuce, and cheddar cheese.

Roll each tortilla tightly. Wrap and chill for at least 1 hour.

Slice each roll into 1-inch pieces and arrange on a serving tray.

Makes 10 or more servings.

Creamy pumpkin and sharp cheddar come together with savory Cheddar Ale flavor in this cozy twist on baked mac and cheese.

Ingredients

1 pound pasta shells, cooked and drained

4 tablespoons butter

3 rounded tablespoons all-purpose flour

1 cup chicken or vegetable stock

2 tablespoons honey

2 cups milk

4 tablespoons Dixie Fixins Cheddar Ale Dip Mix

1 can (15 ounces) pumpkin puree

2 1/2 cups shredded sharp cheddar cheese, divided

Salt and black pepper to taste

Directions

Melt the butter in a large skillet. Whisk in the flour and cook for 1 minute.

Whisk in the stock and simmer for 3 to 5 minutes, or until slightly reduced.

Whisk in the honey, followed by the milk and Dixie Fixins Cheddar Ale Dip Mix. Cook, stirring often, until thickened.

Whisk in the pumpkin puree. Stir in 2 cups of cheddar cheese, then season with salt and pepper to taste.

Fold in the cooked pasta. Pour into a 13 x 9-inch casserole dish and sprinkle with the remaining 1/2 cup cheese.

Broil just until the cheese is melted and bubbling. Watch closely to prevent burning.

A warm, cheesy flatbread topped with crisp bacon, lettuce, tomato, and a creamy B.L.T. drizzle. It is an easy appetizer, lunch, or game-day favorite.

Ingredients

· 1 packet Dixie Fixins B.L.T. Dip Mix, prepared according to package directions

· 1 premade flatbread or pizza crust

· 4 ounces shredded mozzarella cheese

· 1/2 cup diced tomato

· 1 cup shredded lettuce

· 8 to 10 strips bacon, cooked and chopped

· 2 tablespoons milk

Directions

1. Prepare the flatbread or pizza crust according to its package directions, baking for about 12 minutes or until lightly crisp.

2. Spread 3 tablespoons of the prepared Dixie Fixins B.L.T. Dip Mix over the crust. Top with mozzarella cheese.

3. Return to the oven for 3 to 4 minutes, or until the cheese is melted. Let cool briefly.

4. Top with chopped bacon, shredded lettuce, and diced tomato.

5. Combine 2 tablespoons of the prepared dip with the milk, adding only enough milk to reach a drizzling consistency. Drizzle over the flatbread, slice, and serve.

A cool and creamy B.L.T. appetizer layered over a golden crescent-roll crust and finished with cheddar, lettuce, and tomatoes.

Ingredients

1 packet Dixie Fixins B.L.T. Dip Mix

1 1/2 cups sour cream

1/2 cup mayonnaise

1 cup finely shredded cheddar cheese

1 cup shredded lettuce

1 cup chopped tomatoes

1 package refrigerated crescent-roll dough

Directions

Prepare the Dixie Fixins B.L.T. Dip Mix with the sour cream and mayonnaise. Cover and chill for at least 4 hours.

Preheat the oven to 375°F.

Separate the crescent-roll dough into two large rectangles. Place in an ungreased 13 x 9-inch pan, pressing the dough over the bottom and slightly up the sides to form a crust.

Bake for 10 minutes, or until golden brown. Cool completely.

Spread the chilled B.L.T. dip over the crust. Top with cheddar cheese, lettuce, and tomatoes.

Chill for 30 minutes. Cut into 2-inch squares and serve immediately.

Creamy scalloped potatoes with cheddar cheese and a sweet-smoky chipotle kick make a memorable side dish for family meals and holiday tables.

Ingredients

1 1/3 cups half-and-half

1 cup shredded cheddar cheese, divided

2 tablespoons Dixie Fixins Razzberry Chipotle Dip Mix

3 large potatoes, peeled and thinly sliced

Directions

Preheat the oven to 400°F. Grease a 9 x 9-inch baking dish.

Arrange a layer of potato slices over the bottom of the dish. Sprinkle with some of the cheddar cheese and Dixie Fixins Razzberry Chipotle Dip Mix.

Continue layering the potatoes, cheese, and dip mix, reserving enough cheese for the top.

Pour the half-and-half evenly over the potatoes. Cover and bake for about 45 minutes, or until the potatoes are fork-tender.

Uncover, sprinkle with the reserved cheese, and return to the oven until the top is melted and golden brown.

Juicy melon, fresh lime, jalapeño, and Cilantro Lime Ranch flavor create a refreshing salad with a lively sweet-and-spicy finish.

Ingredients

3 to 4 cups cubed melon, such as watermelon, honeydew, cantaloupe, or a combination

1 jalapeño, thinly sliced

1 1/2 tablespoons Dixie Fixins Cilantro Lime Ranch Dip Mix, dry

Juice of 1 lime

Directions

In a large bowl, whisk together the lime juice and dry Dixie Fixins Cilantro Lime Ranch Dip Mix.

Add the cubed melon and sliced jalapeño. Toss gently until everything is evenly coated.

Serve immediately.