805 cheese string recipes

Cheesy grits Florentine with creamy spinach, sharp cheddar, sour cream, and crumbled bacon. A Southern-meets-Italian side dish with nutmeg-warmed greens folded through quick grits.

Cucumber dill dip blends cream cheese and mayo with chopped cucumber, fresh dill, lemon and a hit of hot sauce. Cool, herby party dip that's better the next day. Pairs with crudites, chips or pita.

Light fiesta shrimp dip blends chopped shrimp with reduced-fat cream cheese, picante sauce, horseradish, cumin, and green onions. Lighter than your average shrimp dip, full of southwest punch.

Sloppy joe pizza with seasoned ground beef in barbecue sauce, sweet corn, green onions, and melted Monterey Jack on a pre-baked pizza crust. Quick weeknight crossover dinner ready in 30 minutes.

Oysters Tyler: baked oysters on the half shell topped with a crabmeat, scallion, and Parmesan patty. A Gulf Coast seafood appetizer for holiday tables or oyster-bar feasts.

Try something new in the kitchen with this succulent dish that will have everyone asking for a second helping.

Roast beef sandwiches on kaiser rolls with a horseradish cream cheese spread, chopped apple, and walnuts. A no-cook game day sandwich ready in 15 minutes with bold, crunchy layers.

Twice-baked creamy stuffed potatoes loaded with crispy bacon, sour cream, Parmesan, scallions, and paprika. Steakhouse side-dish classic at home.

Light shrimp spaghetti in a white wine and tomato sauce with garlic, basil, and oregano. Low-fat weeknight pasta with bright, clean flavors.

Spinach and feta stuffed chicken breasts wrapped in crispy, buttery phyllo dough. An elegant dinner party showstopper that's easier to pull off than it looks.

Low-cholesterol salmon quiche made with egg whites, cottage cheese, and canned salmon, plus green pepper and scallions in a flaky crust. Heart-smart brunch protein without yolks.

Mexican lasagna layers seasoned ground beef, refried beans, salsa, and a Monterey Jack-cheddar blend between lasagna noodles, finished with a sour cream and olive topping. Big-batch, freezer-friendly weeknight dinner.

Red pepper and goat cheese frittata with fresh oregano and scallions. An 18-minute stovetop-to-broiler vegetarian brunch dish that slices clean and feeds six.

Garlicky pasta chicken salad made with 6 whole heads of garlic slow-cooked in olive oil and puréed with basil and rosemary. Tossed with rotini, Parmesan, and toasted walnuts.

Main dish potato salad with cubed ham, hard-boiled eggs, celery, and green onions in a cottage cheese and sour cream dressing with mustard. A hearty no-cook meal served cold on lettuce.

Fiddlehead quiche with foraged fern shoots, mushrooms, sharp cheddar, scallions, and crisp bacon in a flaky crust. A celebration of spring forest flavors.