Herbed Cheddar Dip
- Ready In:
- 15mins
- Ingredients:
- 13
- Yields:
-
2 1/2 cups
- Serves:
- 8-10
ingredients
- 1 cup sour cream
- 8 ounces cream cheese, cubed and softened
- 1⁄2 - 1 cup sharp cheddar cheese, grated
- 2 tablespoons scallions, finely chopped
- 2 tablespoons cilantro, finely chopped
- 1 -2 teaspoon fresh basil, chopped
- 1 -2 teaspoon fresh rosemary, finely chopped
- 1 -2 teaspoon fresh thyme, finely chopped
- 2 teaspoons fresh garlic, minced
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon red pepper flakes
- 1⁄4 teaspoon ground black pepper
- 1 -2 teaspoon milk, as needed to thin
directions
- Chop or mince as necessary the scallions, cilantro, fresh herb mixture and garlic. Place in the bowl of a food processor. Add salt, red pepper flakes and pepper. Pulse several times to blend.
- To the bowl add sour cream, grated cheddar, cream cheese and pulse until blended. Scrape down sides as necessary. Blend until smooth.
- Add milk, if necessary, to reach desired consistency. Dip should not be too thin. Continue blending until mixture is smooth.
- Refrigerate for several hours or overnight.
- Serve as a dip with veggies or chips. Will keep in the refrigerator for up to 1 week.
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