Friday, October 5, 2007

Cheese Dip Delight for One or Two (Or a Crowd of You)

I've adapted a cheese dip, because I had no sour cream to make a traditional one. This really quick and easy recipe is rich and satisfying. It can replace lunch or dinner and is great with a salad or side veggie (especially cauliflower) to balance the richness and creamy texture. It is also scrumpdilitious as a topping to bake onto parboiled cauliflower or broccoli.


1/2 cup cream cheese (light if you like)
1/2 cup cheddar grated
3 tbsp mayonnaise (real is nicest, but light is an option)
3 tbsp goat cheese (or 2 tsp creamy feta crumbled)
1 small red pepper (diced)
2 green onions (just the tops unless you love it super oniony)
1 tbsp V.E. Pesto Artichoke Dip
2 pinches of V.E. Nonya seasoning (about 1/4 tsp) This is just a tiny bit spicy.
1 pinch dried dill (or 1 tsp fresh)
1 tsp fresh thyme (chopped & some for garnish) I don't like dried, but maybe use 1/4 tsp instead.


1. Warm the cream cheese in the microwave in a medium sized mixing bowl. (Mine takes 1 minute in high.)

2. Grate and add cheddar. Crumble & add goat cheese or feta. Add mayo, Pesto Artichoke dip, Nonya (if you like a tiny bit of heat), dill & chopped fresh thyme leaves.

3. Mix in diced red pepper & green onion. Reserve a small handful for garnish (pepper rings too?)

4. Hollow out buns of your choice. fill with cheese mixture and wrap buns in tinfoil like this:

If you're doing veggies, just layer on top of parboiled well-dried cauliflower/broccoli in a baking dish (avoids carbs.) 8-10 min. in 35o oven (or until it's melted); then, broil until golden.

5. If you are using buns, wrap them in tinfoil, like this, to prevent them drying out:

6. Bake (350 degrees) for 12 minutes. (Optional: add top rounds of your bread & broil 'til golden.)

7. Top with diced pepper& green onion (and garnish with rings & thyme, if you're into that!) :0)

This is a perfect party food served the way you would a spinach dip. Just cut a circle in the top of a round loaf (or oval loaf or thick baguette) of sour dough or pumpernickel or some other bread :0) Remove bite-sized pieces as you hollow out the loaf leaving about 1 inch thickness. Then stuff the bread with the cheese mixture. Wrap loaf in in tinfoil and serve with remaining bite-sized bread.
The topping can also be baked in ramekins/a baking dish (bread on the side.)

Happy nibbling,


1 comment:

Anonymous said...

i must be getting lazy in my old age ,, give me a jar of cheez whiz ...just kidding mrg