We’re Cooking: Cheesy Cheddar Dip


For Gary’s birthday last weekend I wanted a quick and tasty dip for veggies that wasn’t my norm, like the tasty quick pea and mint dip, decadent guacamole or hassle-free hummus….I wanted something a little richer for this gathering, so whipped together this quick cheddar based, spicy cheese dip and served next to a platter of sliced cucumbers, carrots and tomatoes with a big bowl of buttery crackers.  I spread the leftovers on crusty sourdough the next morning and toasted slightly for a warm cheese toast with Gary’s breakfast scramble.


Cheesy Cheddar Dip
3 cups sharp cheddar cheese, grated
8 ounces cream cheeese, softened
2 tablespoons mayonaisse
2 tablespoons Greek yogurt
pinch red pepper flakes
1 tablespoon white wine
1/2 tablespoon Worcestershire sauce
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1 tablespoon flat leaf parsley
1/4 cup chopped pecans, toasted or chopped, very crispy bacon (or both)

cheese toast
Add ingredients except pecans/bacon to a large food processor (if your food processor isn’t big enough for everything work in batches) and pulse until all ingredients are fully combined and the dip is very smooth. Scoop out into a large bowl and fold in the pecans/bacon.  Chill for about 1/2 hour to help the flavors meld.  Garnish with a bit of extra bacon or parsley on top and serve.

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