Charleston Cheese Dip

Charleston Cheese Dip

Listen, I’m a Southerner. I love me a good hot dip. And this is a GOOD hot dip. This was the runaway winner on Dip Night, popular with everyone; I’m glad I remembered to get this picture when I did, because the dip itself disappeared soon after.

The original recipe calls for bacon to be crumbled on top. This is, obviously, optional — but I’d recommend it, as the smokiness would be a nice counterpoint to the cheesy unctuousness from the dip. I only left it off because I was not feeling well at the time and adding another step to what had already been a long and cooking-intensive evening wasn’t something I felt up to doing. Of course, if you need a vegetarian dip, it IS quite delicious without the bacon.

Charleston Cheese Dip, adapted from Trisha Yearwood

1/2 c. mayonnaise
8 oz. cream cheese, softened
1 c. grated extra sharp cheddar cheese
1/2 c. grated Monterey Jack cheese
2 scallions, finely chopped
1/4 tsp. cayenne pepper
8 round butter crackers, smooshed to crumbs
8 slices bacon, crumbled (optional!)
crackers, corn chips or crostini, for serving

Preheat the oven to 350F.

Mix the mayo and cream cheese thoroughly. Stir in the cheddar, Monterey Jack, scallions and cayenne. Spoon the mixture into a 9″ pie dish and smooth it into an even layer, and sprinkle with the cracker crumbs. Bake until deliciously gooey, about 20 minutes. Remove from the oven and sprinkle with the bacon, if using.

Serve with dippables and watch it disappear!


~ by iliadawry on 3 May 2013.

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