Look out, because once you start eating this homemade cheese dip, you won't be able to stop. It's addicting enough on its own, but you can also make it spicy by mixing in a few chopped pickled jalapenos, or a dash of hot sauce.




  • In a bowl stir together first six ingredients (through garlic powder), mashing with the back of a spoon as you mix (mixture will be chunky). Transfer to a serving bowl. Cover with plastic wrap and chill 4 to 24 hours. Serve as a spread with crackers or stuffed in celery and sweet peppers.


Beef and Pickle Cheese

Prepare as directed, except omit pimiento, Worcestershire sauce, and mustard. Substitute Monterey Jack cheese for the cheddar cheese. Add 3 oz. softened cream cheese and 1/2 cup each chopped dill pickle and chopped dried beef or boiled ham to cheese mixture. If desired, serve with melba toast or rye crackers.PER 2 TBSP. 114 cal., 10 g fat (4 g sat. fat), 21 mg chol., 231 mg sodium, 0 g carb., 0 g fiber, 0 g sugars, 5 g pro.

Nutrition Facts

137 calories, (5 g saturated fat, 4 g polyunsaturated fat, 2 g monounsaturated fat), 23 mg cholesterol, 169 mg sodium, 1 g carbohydrates, 0 g fiber, 0 g sugar, 5 g protein.