Cheese Dip w/ Cheddar & Cream Cheese
You know how they say that you should never grocery shop while hungry? Obviously you'll end up with a lot more "I'm instantly craving THIS" foods than most of us would actually want to consume. But I've come across this same problem while cooking today. I haven't been grocery shopping it far longer than I care to admit. For someone who loves food as much as I do? Going at least a week is almost a travesty. Nevertheless, I actually have to cook today. I'm not entirely out of leftovers from Christmas, but I've eaten as much quiche, macaroni and cheese, lasagna, and cookies as I can muster. So, what did I do when I was absolutely starving today because being busy means that I forget to make time to eat and then end up hungrily scouring my refrigerator for something to make that doesn't involve leaving the house again?? Cheese dip with cheddar and cream cheese.
I didn't really go into this with a game plan, but it ended up being a kind of Cajun dip with cheddar cheese, cream cheese, sour cream, shallots, lemon juice, Worcestershire sauce, dijon mustard, nutmeg, smoked paprika, salt, and pepper. This is part everything that I have in my refrigerator leftover from the holidays. Part macaroni and cheese. And part Cajun-inspired. Which I didn't necessarily go into this intending to make. But the flavors are absolutely delicious together! And I really wish that I had some Patagonian shrimp.
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Variations of Cream Cheese Dip
There are plenty of other ways to make cheese dips. From Air Fryer cheese curds to going for the full meal and making fondue. I also used this this dip as the sauce for Rigatoni w/ Cheddar, Cream Cheese, & Sour Cream.
Dip w/ Sour Cream, Cheddar, & Cream Cheese
Equipment
- Saucepan
- Cheese Grater
- Stovetop
Ingredients
- 10 oz. cheddar cheese (~1 ½ c.)
- 8 oz. cream cheese (1 package)
- 1 c. sour cream
- 1/2 shallot minced
- 2 tsp. lemon juice
- 2 tsp. Worcestershire sauce
- 2 tsp. dijon mustard
- dash nutmeg
- dash smoked paprika
- dash salt
- dash pepper
Instructions
- Add all of the ingredients to a saucepan and simmer on medium-low for about 20 minutes, or until the sauce has thickened enough to serve. Stir constantly.
- Serve immediately.It is possible to reconstitute cheese sauces after it re-solidifies at room temperature. Just keep it at a long temperature, stir constantly, and slowly bring up the heat. Bringing up the heat too quickly can cause the cheese to separate and you may need to add a bit more sour cream if the sauce is too thick at this point.
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