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
salt
Whip these in the little mixer with a whip. Adjust to taste.

Finely dice a red onion and macerate in white wine vinegar for 20 minutes. This takes the bite out and leaves a full fresh onion flavor!
Frozen dehydrated tomatoes or cherry tomatoes, peppers, roasted peppers (I also have these frozen).  Also roasted veggies would be good.

Finely dice or grate cheddar cheese, or lots of other kinds, including a goat cheese.

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

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