Encrusted Cheese Dip and Method

1 . A food product comprising:

a portion of cheese configured in a single serving size, wherein the portion of cheese melts at a temperature less than about 110° F.; and

a batter and bread coating uniformly encasing the portion of cheese, wherein the coating comprises less than about 25%, by weight, of the food product and is composed of a plurality of ingredients suitable for heating without a cheese blowout.

2 . The food product of claim 1 , wherein the coating further comprises a plurality of ingredients suitable for heating longer that 5 minutes.

3 . The food product of claim 1 , wherein the coating further includes a natural wheat flour which has been heat treated.

4 . The food product of claim 1 , further comprising a food ingredient dispersed in the portion of cheese.

5 . The food product of claim 4 , wherein the food ingredient is from a group consisting of beef, pork, chicken, turkey, vegetable, legume, flavors, seasoning, condiments, stabilizers, and a combination of any two such food ingredients.

6 . The food product of claim 1 , wherein heating includes one of par frying and deep frying.

7 . A food product comprising:

a portion of cheese configured in a single serving size; and

a batter and bread uniformly coating encasing the portion of cheese, with the coating composed of a plurality of ingredients suitable for heating longer that 5 minutes without a cheese blowout.

8 . The food product of claim 7 , wherein the portion of cheese melts at a temperature less than about 110° F.

9 . The food product of claim 7 , wherein heating includes one of par frying and deep frying.

10 . The food product of claim 7 , wherein the coating comprises less than 25%, by weight, of the food product.

11 . The food product of claim 7 , wherein the coating further includes a natural wheat flour which has been heat treated.

12 . The food product of claim 7 , further comprising a food ingredient dispersed in the portion of cheese.

13 . The food product of claim 12 , wherein the food ingredient is from a group consisting of beef, pork, chicken, turkey, vegetable, legume, flavors, seasoning, condiments, stabilizers, and a combination of any two such food ingredients.

14 . A method of making a food product comprising:

providing a quantity of cheese;

grinding the cheese;

blending the ground cheese with selected ingredients to create a cheese matrix;

forming the cheese matrix into an individual serving size puck;

applying a coating to the puck;

par-frying the coated puck;

freezing the par-fried coated puck with a quick freeze process; and

packaging the individual quick frozen par-fried coated puck food product.

15 . The method of making a food product of claim 14 , the step of applying the coating further comprising:

applying a first batter to the puck, the first batter including a natural, heat treated wheat flour;

applying a breading mix to the batter coated puck; and

applying a second batter to the breaded puck, the second batter including the natural, heat treated wheat flour.

16 . The method of making a food product of claim 15 , further comprising the step of applying a breading mix includes a natural, heat treated wheat flour.

17 . The method of making a food product of claim 14 , wherein the ingredients are selected from a group consisting of processed cheese, meat, fish, vegetables, legume, flavors, seasoning, condiments, stabilizers, and a combination of any two such ingredients.

18 . The method of making a food product of claim 14 , wherein the coating comprises less than 25%, by weight, of the food product and the portion of cheese melts at a temperature less than 110° F.