Wednesday, January 25, 2012

Cream Cheese Dip

This dip is delicious - slightly spicy, but such a delightful blend of complex flavors.  It goes great with a buttery cracker, like Ritz or Club crackers.

8 oz cream cheese (softened)
1 C shredded cheese (cheddar, smoked, sharp, etc)
1/4-1/3 C milk (as needed)
1T Worcestershire
3 stalks green onion (minced)
1 tsp cayenne pepper (or more to taste if preferred)

Blend with mixer (I prefer to use the broad paddle on my Kitchen Aid mixer) at a low speed - blended, but not whipped.  Use milk to thin and make spreadable.

Refrigerate any leftover portion for about 3-5 days.  Remember that the dip will need to sit out a bit to become soft enough to spread on crackers.

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