Tuesday night's Art After Hours at The Crown was great fun...Brantley Catlette played guitar and the food was Taste of Gourmet of course! I got lots of questions about the Suddenly Cheese Dip we served and realized that I haven't put that recipe on this Blog! So here it is and it is so yummy! Spicy but not too hot, creamy like a cheese dip from a good Mexican restaurant...and simple to make...like all our good food! Try it! It makes a lot so it might "spread" through several parties! Or "package" it in cute glasses, wrap and give as "very welcome" gifts!
Suddenly Cheese Dip
1 Suddenly Salsa mix
16 oz. sour cream
1 can (14 oz.) petit diced tomatoes
16 oz. cream cheese (room temp)
4 oz. shredded Cheddar cheese
Stir Salsa mix into sour cream. Add cream cheese and Cheddar, mixing well. Then add tomatoes. Serve immediately or refrigerate for up to two weeks. Serve with corn chips!
My pastor loves this dip!!! You might want to edit the tomatoes to say WELL DRAINED! I dump mime in a mesh strainer to get as much liquid out as possible!
Posted by: Laurie Phillips | December 07, 2008 at 07:53 PM
I used to do that too Laurie - but the other day, I just dumped juice and all into the bowl (mind somewhere else) and it was so good. Much softer obviously, but really good! We were sampling the regular Salsa and the Suddenly Cheese Dip side by side in The Crown last week. One of my customers was so pleased that the recipe for the Suddenly Cheese Dip was on the back of the box! "I can get both dips out of this box?" YES - and so yummy!
Posted by: Evelyn Roughton | December 11, 2008 at 02:51 PM