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Dip - Cheese Dip for Crackers Creamy nippy taste you won't forget! This base is cream cheese and sour cream with cheese mixed in. ~Older Recipes!
-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. ~With the fresh type cream cheese (like Gina Marie or Sierra Nevada) NEVER WHIP THIS, it will separate and never come back together. Stir it in gently very last.
-Newer recipe- cream cheese (at room temp) ~ 1 lb milk or whey to make desired consistency and taste salt *Whip these in the little mixer with a whip. But not the fresh kind of cream cheese. 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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