Better cheddar dip

http://raisedonaroux.com/bettercheddar/

1/2 cup walnuts, chopped
1 pound sharp white cheddar cheese, shredded
3 green onions, finely chopped
1 garlic clove, minced
1/2 cup mayonnaise (I had to use more than this to get a decent consistency)
1 1/2 teaspoons Creole mustard (approximated with whole grain mustard and horseradish)
1 1/2 teaspoons yellow mustard
1/2 teaspoon Creole seasoning (I used Emeril’s recipe)
1/2 teaspoon salt
Pinch of cayenne pepper

 

Maybe try food processing the seasonings with the mayonnaise and half the cheddar, then stirring the rest of the stuff in? Consistency was a little too chunky.

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Slow Cooker Cheese Dip

1 lb ground beef

1 lb spicy breakfast sausage

1 large package Velveeta

1 lb Monterrey Jack or Colby

8 oz Cream Cheese

1 med onion diced

1 can of Rotel tomatoes

To Taste:

Cumin

Corriander

Onion Powder

Garlic Powder

Cayenne Pepper

 

  1. Brown ground beef and sausage in medium skillet over medium-high heat, stirring to break up meat. Drain. Transfer to 4 – quart slow cooker

  2. Add all ingredients to slow cooker. Cover; cook on HIGH 1 1/2 to 2 hours or until cheeses are melted. Serve with breadsticks and tortilla chips.