Tags
Cayenne pepper, cheese, cream cheese, dip, Port, Sour cream, vegetarian
Looking for a unique cheese dip for Christmas this year? Well here you go! Darcy and I tried this wonderful recipe when we went to St. Julian for a wine festival this summer and got to see Laura Kruella do a cooking demonstration.
Process (or use your blender):
- 1/3 cup port wine
- 2 Tbs butter
Add:
- 1/4 cup sour cream
- 4 oz. cream cheese
- 8 oz. shredded cheese
- Cayenne pepper to taste
Process until smooth. The dip needs to be refrigerated for 3 or 4 days before it will be edible. Just a warning: if you taste test immediately after you make it, you will be sure that you messed something up. You didn’t. Just let the flavors sit together for a while, and they will be tasty! Serve with your favorite cracker.
