How to make it

  • 1.In a microwave safe bowl add the cream cheese and cheddar, slice with a knife so it is easier to melt. microwave for 30 seconds at a time until just softened. Stirring in between until it is soft enough to mix up with a fork, but not bubbling. ( you could leave the cheeses out to soften at room temp., but I'm too impatient! ;)
  • 2.Once both cheeses are incorporated, add all other ingredients and mix well. ~( you can add a drop or two of water, sour-cream, beer etc., to make the dip more pliable, depends on the moisture of the cheeses and humidity, not too much as you don't want to dilute the sharp cheddar taste!)
  • 3.Add to an air tight container and refrigerate overnight or at least an hour to let the flavours meld. Before eating, leave at room temp. for half an hour to soften, or microwave until barely soft. Serve it with crispy crackers, toast or bagels. ~add a sprinkle of paprika or chopped chives for presentation~
  • 4.Once prepared, it can last for two weeks in the fridge.

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