16 cheese souffle recipes

This sophisticated soufflé will wow your family and friends. Soufflés are not that difficult to make; just make sure to get them onto the table straight away before they begin to deflate.

Smoked salmon, dill and cream cheese baked into a light and fluffy soufflé. A decadent Sunday brunch favorite in our house.

Fluffy and light the roasted beets add beautiful color rising from the bottom.

Asparagus and goat cheese are a good pair, and they work perfectly well in this recipe, asparagus adds the tender-crispy crunchiness, and goat cheese gave the souffles more creamy and cheesy taste. It is a great appetizer to impress your guests from the beginning.

Green chile cheese souffle with Monterey Jack, eggs, green chiles, buttermilk baking mix, and milk. A puffy, Southwestern-style baked egg dish with sun-dried tomatoes and olives.

Blue cheese cold souffle dip whips tangy blue cheese with cream cheese, butter, and Dijon into a billowy gelatin-set mousse. Serve with crackers and crudites for entertaining.

This is a very classic cheese souffle, very nice cheese flavor mixing.

Warm, puffy baked cheddar dip with beaten egg whites, mayo, mustard, and Worcestershire. A hot souffle-style appetizer served with tortilla chips.

Airy yeast bread loaded with Swiss cheese and garlic, baked in a casserole until golden. Topped with Parmesan and cracked pepper for a warm, pull-apart loaf.

Light, puffy Swiss cheese and mushroom souffle with a splash of sherry and a hint of nutmeg. A show-stopping vegetarian main dish that rises to the occasion every time.

Individual cheese and mushroom souffles with Swiss cheese, sherry, and whole wheat flour. Puffy, golden, and impressive enough for a dinner party starter.

Individual cheese and tomato souffles made with Swiss, Parmesan, tomato paste, and a splash of dry sherry. Puffy, golden, and served straight from the ramekin.

Macaroni and cheese souffle bakes corkscrew pasta in a smoky paprika-cayenne cheese sauce enriched with beaten egg yolks for a lighter, puffier version of the comfort classic. A weeknight casserole with soufflé ambitions.

Turning now to cooking with cheese, here's a recipe for a yummy spinach and cheese soufflé. This recipe comes from Lynne Kaplan, a chef who owns the Victoria House Bed & Breakfast in Spring Lake, NJ. For a gourmet B&B check them out at victoriahouse.net.

Cheese and chile souffle with cheddar, hot salsa, and a classic bechamel base. Make it ahead and refrigerate or freeze up to 2 months before baking.

Delicious twice baked goats cheese soufflé made with nutmeg and Australian Alpine Pepper.