Dip - Cheese Dip for Crackers 

Creamy nippy taste you won't forget! This base is cream cheese and sour cream with cheese mixed in.

-Smaller recipe-
16 oz cream cheese
2 oz parmesan cheese
16 oz cheddar cheese, grated
1 oz minced dried onion or some finely diced fresh onion
1 t salt
2 t sugar
1/2 c milk

-Party size recipe-
3 lb cream cheese
6 oz parmesan cheese
3 lb (48 oz) sharp cheddar cheese, grated
3 oz minced dried onion (or fresh onion)
1 T salt
2 T sugar
1 1/2 c milk

Whip all ingredients in mixer with cookie whips until smooth and creamy.  Serve as a dip with toasted walnuts sprinkled on top.  Or bring to room temp and pipe onto crackers.  Keeps a long time in frig.
-Newer updated addition-
cream cheese (at room temp) ~ 1 lb
sour cream ~ 8 oz
Whip these in the little mixer with a whip.

Finely dice a red onion and macerate in white wine vinegar for 20 minutes or more. This takes the bite out and leaves a full fresh onion flavor!

Add diced frozen dehydrated tomatoes or cherry tomatoes, peppers (I also have in freezer), garlic.

*Also roasted veggies would be good.

~ 1 lb grated cheddar cheese, or lots of other kinds, including a goat cheese.

Stir together and taste.

Fresh and worth eating crackers. You are getting the vegetables in the dip!

Keeps well packed tightly in small jars in the refrigerator - two weeks or more. And it improves in flavor over a couple of days. So make it early.

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