CHEESE DIP

Brand Owner (click to sort) Address Description
54 GRINGO DIP Kellan Restaurant Management Corp. 5921 NW Barry Road, Suite 100 Kansas City MO 64154 cheese dip;FIFTY FOUR GRIN GO DIP;DIP;
BLONDIES CHEESE DIP SANCHEZ, JEAN PAGE 4538-A OAK GLEN DRIVE SANTA BARBARA CA 93110 Cheese dip;Color is not claimed as a feature of the mark.;CHEESE DIP;
BLONDIES CHEESE DIP SANCHEZ, CESAR AUGUSTO 4538-A OAK GLEN DRIVE SANTA BARBARA CA 93110 Cheese dip;Color is not claimed as a feature of the mark.;CHEESE DIP;
GORDO'S QUESO LOCO RMLTINGPOT 1244 MILL CREEK LANE STOCKBRIDGE GA 30281 Cheese dip;The English translation of QUESO in the mark is cheese.;QUESO;
GORDO'S QUESO LOCO Charley and Sons 5366 Dixie Industrial Drive Lake City GA 30260 Cheese dip;The English translation of QUESO in the mark is cheese.;QUESO;
GRINGO DIP Kellan Restaurant Management Corp. 5921 NW Barry Road, Suite 100 Kansas City MO 64154 cheese dip;DIP;
JOSE TREEHOUSE FOODS, IINC. 2021 SPRING ROAD OAK BROOK IL 60523 CHEESE DIP;THE ENGLISH TRANSLATION OF THE PHRASE JOSE IS JOSEPH.;
MI QUESO, SU QUESO JARDINE FOODS, INC. 1 Chisholm Trail Buda TX 78610 cheese dip;The foreign wording in the mark translates into English as my cheese dip is your cheese dip.;
OLÉ! DEAN SPECIALTY INTELLECTUAL PROPERTY SERVICES, L.P. Suite 1200 2515 McKinney Avenue Dallas TX 75201 CHEESE DIP;THE ENGLISH TRANSLATION OF THE WORD OLE IS BRAVO.;
RANCH MAJOR SMITH, INC. 400 South Custer Avenue New Holland PA 17557 CHEESE DIP;
SI! DEAN FOODS COMPANY 2711 North Haskell Avenue, Suite 3400 Dallas TX 75204 CHEESE DIP;THE ENGLISH TRANSLATION OF THE WORD SI IS IF AND/OR YES.;
STOBY'S Stoby Food Products, Inc. 1137 Front Street Conway AR 72032 cheese dip;
TEXIANA Ja-Tron, Inc. 9804 Leopard Corpus Christi TX 78410 CHEESE DIP;
ZIESTY RECOT, INC. SUITE 460 5000 HOPYARD ROAD PLEASANTON CA 94588 cheese dip;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. The present invention is directed to nutritionally superior cheese products and their methods of manufacture. More particularly, this invention is directed to the manufacture of nutritionally superior cheese products having at least two phases wherein at least one phase is cheese (e.g., process cheese, uncured natural cheese, cured natural cheese, and the like) and at least one phase is a second edible phase (e.g., a cheese different from the first phase, vegetables, meats, mixtures of vegetables and meats, fruit, nuts, and the like). The nutritionally superior cheese products of the present invention are prepared by co-extruding the two or more phases such that the use of adhesives or heat to bind the at least two phases is not required. Nutritional supplements (e.g., vitamins, calcium, minerals, and the like) can be incorporated into one or more of the at least two phases.