Hello The Mess I Make followers,
I want to introduce my first guest blogger, Laura. I am so happy to have neighbors like Laura and her husband, Matt. We have so much in common and one of them being our love for cheese. Laura made this cheese dip for a game night we hosted at our apartment. Everyone fell in love with this dip! I got the recipe from her and made it for my co-workers for Halloween. I wasn’t surprised that they wanted the recipe as well! I asked Laura to write this post and share her story. Hope to have her write more posts in the future.
It’s one of my favorite proteins. Though it’s typically not the first thing that comes to mind when you think protein – it’s my favorite excuse to eat lots of it. “It’s protein, right?” Never mind the calories and fat and other good stuff, I’m getting my protein.
I had my first taste of this scrumptious four-cheese dip in high school. It was introduced to me by a good friend and have not stopped making it since. Here’s the best part – I never have to worry if people will like it! The last time I unveiled it at a party, someone said it was the best dip he had ever tasted. I found out later that he doesn’t like cheese! He even took some home to go. Needless to say, I am always asked for the recipe. And guess what, it’s the easiest, quickest thing ever to make.
Karishma and I share the same affinity for cheese and we also both enjoy justifying it with the whole “protein” excuse. I’m glad I have the opportunity to pass this great recipe along just as my friend did for me back in high school.
This dip is basically a big ball of cheese and you can shape it to look however you want, depending on the occasion. It was first introduced to me in the shape of a pineapple, with the ends of the scallions as the stem of the pineapple and the pecan halves as the outside of it.
Alternatively, Karishma created a cute little pumpkin, perfect for Halloween.
Karishma, thanks for giving me the honor of being your first guest blogger! Enjoy!
Four Cheese Dip
1 5oz. tub blue cheese crumbles
1 8oz. tub plain cream cheese
1 8oz. tub garden vegetable cream cheese
1 2-cup bag of shredded cheddar cheese (I prefer sharp)
1 bunch of scallions
1 bag Pecan halves (optional)
- Chop the scallions and save about 4-5 inches at the end for garnish (optional). You can use less or more scallions, depending on how much you liked them, but I will say that too many can make for an overpowering onion taste so keep that in mind.
- Simply mix all of the cheeses and chopped scallions together in a large mixing bowl with a spatula to blend together as evenly as possible. It can get pretty sticky with all the cream cheese, so it may take a few minutes to work everything together
- Mold cheese into whatever shape you prefer. Use extra ends of scallions as garnish if you’d like, and same goes for the pecan halves, which also happen to be great for dipping.
You can serve this dip with just about any kind of cracker, and vegetables (carrots, broccoli, celery, etc.) go great with it as well. Really, just about anything your heart desires! I love to serve this with good ole’ wheat thins and carrots. It also makes a great spread for sandwiches!
Prep time: <10 minutes.
Serves a crowd.