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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.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

prep:
10 mins
chill:
4 hrs
total:
4 hrs 10 mins
Servings:
18
Yield:
2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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; fat 13g; cholesterol 23mg; saturated fat 5g; carbohydrates 1g; mono fat 2g; poly fat 4g; protein 5g; vitamin a 340.1IU; vitamin c 5.3mg; riboflavin 0.1mg; folate 4mcg; vitamin b12 0.2mcg; sodium 169mg; potassium 32mg; calcium 141.4mg; iron 0.2mg.
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