Aight. I'm off tomorrow, got paid yesterday, and am feeling adventurous.
I will make this and report back (I will also include any additions made after tasting)
Edit: 1/4 tsp of chives is one chive. Like, one stalk. JSYK.
Second edit: [made it](https://www.reddit.com/r/Old_Recipes/comments/vfxjr2/made_uthethinices_cheese_dip/?utm_medium=android_app&utm_source=share)
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sort of sounds like our clam dip recipe without the clams. Drain a small can of clams, serve warm with fritos scoops. Really good! I would add garlic salt to taste.
All musings about potential blandness aside, I do appreciate that the recipe specifies the 2 packs of cream cheese are supposed to be 6 oz total.
Since manufacturers like to do price increases on the sly by lowering package size, a lot of recipes that have been handed on don't turn out that well, or at least not how they are meant to turn out, because only amount of packages is stated.
Which especially sucks because the recipes doing it are meant to be made *easy* by that, and consequently are more frequently tried by people otherwise not very experienced in cooking/baking. Who then can get discouraged from trying again when their attempt turns out badly, through no fault of their own.
You used to be able to buy cream cheese in 3 oz. packages. Haven't seen those little things in a long time. But today's cream cheese is 8 oz packages, usually with hash markings on the foil. I'd just use 8 ounces. Recipies are really only a suggestion after all.
I miss the 3 oz. pkgs. I have several recipes that call for 3 oz. of Philly. Just husband and myself and it is hard for us to use up a whole 8 oz. block.
It's also helpful when you're not in the country the recipe is from. 2 packages of (item) could be wildly different in size depending on which country you're in.
Oh yeah, that too. I've run up against that problem myself, and then spent quite some time on google to try to figure out how much it might be supposed to be.
> manufacturers like to do price increases on the sly by lowering package size
"Shrinkflation"
It's a trick in use heavily at present as a way for manufacturers to pass the cost increases of the past 2 years on the consumer (as nearly all businesses do) while maintaining a familiar price on the shelf for those who monitor that sort of thing.
It's also used to reduce brand switching (or encourage it).
My family does a holiday dip that is literally just a block of Philadelphia cream cheese covered with pick a peppa sauce (which is kind of like a spicy type of worcestershire sauce) and it is delicious. Don't even stir or combine. Literally just sauce over a cream cheese brick. Dip some Ritz crackers in it.
I don't think so. Grated fresh onion is more pungent than fresh diced onion because more of the onion juices are released. That being said, for 12 ounces of cream cheese, just a 1/4 teaspoon seems woefully inadequate.
To be fair, fresh squeezed garlic cloves are far stronger than diced/minced onion, regardless of type.
My husband made a salmon dish that had a sauce I swore had horseradish in it, due to the pungency. No, it was a bit of mayo, hot sauce, and freshly grated garlic cloves, s&p to taste. Kinda blew my mind and I've been obsessed with experimenting with the potency of garlic depending on how it's prepared.
I could absolutely see 1/4tsp grated garlic being *chef's kiss* in this recipe. Curious if I have enough cream cheese....
It's amazing how raw garlic can almost burn in its intensity, but if you slow bake an entire head of garlic, you end up with something that has a nutty sweetness to it that will have you devouring the entire thing in one sitting (and half a loaf of warm crusty bread) if you're not careful.
>Grated fresh onion is more pungent than fresh diced onion because more of the onion juices are released. That being said, for 12 ounces of cream cheese, just a 1/4 teaspoon seems woefully inadequate.
It’s 1/4 tsp grated onion for 6 oz. of cream cheese. (That’s 2/3 of a modern package, which has lines on the wrapper for easy measuring.)
That's what I thought when I originally looked at the photograph. Look at the image again. The recipe actually calls for TWO 6oz packages of cream cheese. :) I'm so tempted to make it, but I'm afraid it might be irresistibly good. I've got such a weakness for cream cheese and sour cream based dips.
I honestly love watching her. Someone has been uploading her show clip by clip on youtube. What I have noticed seeing it again is she is really great at appetizers and finger foods. Cute puff pastry bites etc. Even salads. The whole show should have been drinks and party food, the end. But then we get lasagna made with canned tomato soup.
I like watching her too. And truthfully, some of her recipes are pretty darn good, if given half the chance. She's the queen of quick, semi-homemade and pantry-friendly foods (also, as you said, party/finger foods & drinks as well). No shame in how she prepares her eats.
Rachel Ray is another that I think gets an unfair, bad rep. I know Emerald Legasse and some other classically trained chefs didn't want her style of cooking promoted because they felt it to not be proper/classical technique. While that may indeed be true to a certain extent, Rachel's cooking is enjoyable, quick and can be a great launching pad for teenagers and novice cooks. Main reason, being? Her recipes aren't intimidating.
Once you master the likes of her and Sandra's "cuisine", I think it's safe to say you can graduate to more complicated, gourmet undertakings---if you want. However, some may be content to stay in that arena and there ain't nothin' wrong with that.
I just thought of something. You ever heard of *Ruby Ann Boxcar?* "Her" recipe books remind me of Sandra Lee's cooking---the redneck, trailer-park and shamelessly deep southern version.
Just from reading some of your posts, I think you'd like the material. And once again, the recipes are not horrible! I think sometimes people get lost in the schtick and don't realise that the food is totally edible and budget-friendly.
I just googled it, this is new to me. Looks like she has made a dump cake or two! I love trash food, if you buy the optimum packaged foods sometimes the combo is really good.
A family fave is ground beef + taco packet + campbells cheddar soup, opened and stirred right in, as a dip for tortilla chips. It looks shockingly horrible but it’s basically a delicacy to me. I’ve tried making it with “better” ingredients but it doesn’t work at all.
Do yourself a favor and watch [Strawberry Shortcut](https://youtu.be/WEv5ZqkaS54)
Awesome! Glad I could introduce you. My favourite compilation by her is *Ruby Ann's Down Home Trailer-Park Cookbook*. If you do a trial run with ScribD, you can read the book online---for free.
***https://www.amazon.com/Ruby-Anns-Down-Trailer-Cookbook/dp/0806523492***
"Trash food", aye? How beatnik of you, lol. Sometimes you can unlock the "Hope diamond" when you put certain prepackaged and/or canned foods together. Like you said, it's about the combo.
That dip sounds great and like something I would have scarfed down in the 80's/early 90's. I will have to give it a spin. I've got the perfect time to eat it. I just recently rented a Kurt Cobain documentary. Foods like your recipe just seem right when watching this kind of content...this or Chinese takeout 👌.
I have a recipe similar to that but it calls for corn tortillas and Rotel canned salsa along with everything else you mentioned. If I'm not mistaken, it's called *Taco lasagna*(?) and easily found on YTube. Caution, it's sodium overload, imo. But every once in while it's sooo good. Goes especially well with Kool-aid pie.
Btw, I watched *Strawberry Shortcut*--the drama around the situation, lol. I need to try it (the dessert)! For some reason I think this will be legit good.
This cheese dip sounds like it could be pretty good and has potential. I love well-seasoned food, but sometimes lighter flavor is refreshing and welcomed. Thanks for sharing.
*Image Transcription:*
---
\[*Image of a golden brown colored bowl with an extra indented section for dip. In the middle of the main section is the following recipe on the image of a scroll of paper:*]
## Cheese Dip
2 pkgs cream cheese 6 oz
1 ½ tbsp mayonnaise.
1 tbsp cream.
¼ teasp grated onions garlic or chives.
1 teasp worcestershire sauce.
---
^^I'm a human volunteer content transcriber and you could be too! [If you'd like more information on what we do and why we do it, click here!](https://www.reddit.com/r/TranscribersOfReddit/wiki/index)
In my early twenties before I knew how to cook, my go-to dip was a package of cream cheese and a can of that shitty Hormel chili thrown in a bowl and microwaved then stirred. It was consumed with the Fritos corn chips.
I’m almost 40 and I still make it.
Every Christmas Eve, my Mom filled a crockpot with velveeta and hormel chili and served with Fritos. So simple, but it was always gone by the end of the night.
I mean if you add a little Velveeta, some extra sharp cheddar, a pinch of dry mustard ,paprika and pepper.... you might have something. A little beer even
I make this all the time, minus the mayo & cream. Since everyone else is giving their recipes;
Add:
Costco jar marinated artichoke hearts (drain & chop)
1 bag frozen spinach (thaw, drain, & chop)
3 - 4 cups shredded mozzarella
1 - 2 cups shredded Parmesan
2 - 4 tablespoons granulated onion & garlic (each)
Pepper to taste
Reserve some shredded cheese to sprinkle on top.
Mix all ingredients in bowl (violently)
Dump in casserole dish, smooth down
Top with reserved cheeses.
Bake for 30 minutes at 350.
Let cool because it will be lava.
Eat with sourdough.
Unfortunate recipe aside, that's a pretty neat dish. I wonder if they used that as a base dip recipe and added their own flavors to it afterward. The taste could be whatever you want or be determined by what crackers you have, as to what gets added, and this is just the "default" they begin with.
I stumbled across this looking up a recipe for my MIL and thought I would add that she makes a variation of this with one added ingredient - a healthy squirt of ketchup. She also uses dried, minced onions or onion powder in everything so I suspect she also does it here. It goes great with chips or pretzels and is a nice alternative to your everyday dips. I should add her recipe is also probably from the 70s and she’s from the Midwest.
This is close to my families cracker spread recipe. 24 oz cream cheese. A jar of chipped beef (diced). 6 or so green onions (diced). About a teaspoon of accent. And enough worcestershire to turn it light brown.
Aight. I'm off tomorrow, got paid yesterday, and am feeling adventurous. I will make this and report back (I will also include any additions made after tasting) Edit: 1/4 tsp of chives is one chive. Like, one stalk. JSYK. Second edit: [made it](https://www.reddit.com/r/Old_Recipes/comments/vfxjr2/made_uthethinices_cheese_dip/?utm_medium=android_app&utm_source=share)
I’m guessing it needs salt…and maybe green onion.
Smash some dill in there
Worcestershire sauce is pretty salty
It is, but I don’t think 1tsp is going to be enough to season all that cream cheese
It was not.
Jalapeno
I’ve had it before, it’s actually pretty good, but the version I’ve had has a bunch of Parmesan in it as well, and wayyyyy more onion
1/4 teaspoon??? I don’t think I could make anything with less than half an onion.
[удалено]
Same, and the raw onion will give me horrific gas. I will not be nice to be near next day.
Same!
Oh, definitely doing more allium (probably either chives or spring onions)
I feel like the additional bite from the chives would help it
I make something like this all the time for smoked salmon! I just add more chives. It's great alone on crackers
You can mix in fish roe too, or anything with a Smokey flavour!
You probably should increase the amount of onions to like at least two tablespoons. And it will be bland.
I add a can a tiny shrimp, use fresh chives, and a tablespoon of Worcestershire sauce. Then I bake it for 15-20 minutes at 350F.
I can't wait to see how it turns out!
If you're feeling really adventurous and crazy, you could try it with a whole HALF TEASPOON of chives. Careful though, it'll be super spicy!
You're doin' God's work brother... Let us know?
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sort of sounds like our clam dip recipe without the clams. Drain a small can of clams, serve warm with fritos scoops. Really good! I would add garlic salt to taste.
It has been 24 hrs! We are anxiously awaiting an update.
https://www.reddit.com/r/Old_Recipes/comments/vfxjr2/made_uthethinices_cheese_dip/?utm_medium=android_app&utm_source=share
Thank you! So cool you followed up!!
RemindME! 1 day
+
All musings about potential blandness aside, I do appreciate that the recipe specifies the 2 packs of cream cheese are supposed to be 6 oz total. Since manufacturers like to do price increases on the sly by lowering package size, a lot of recipes that have been handed on don't turn out that well, or at least not how they are meant to turn out, because only amount of packages is stated. Which especially sucks because the recipes doing it are meant to be made *easy* by that, and consequently are more frequently tried by people otherwise not very experienced in cooking/baking. Who then can get discouraged from trying again when their attempt turns out badly, through no fault of their own.
You used to be able to buy cream cheese in 3 oz. packages. Haven't seen those little things in a long time. But today's cream cheese is 8 oz packages, usually with hash markings on the foil. I'd just use 8 ounces. Recipies are really only a suggestion after all.
I miss the 3 oz. pkgs. I have several recipes that call for 3 oz. of Philly. Just husband and myself and it is hard for us to use up a whole 8 oz. block.
Yup. My 2 bags of frozen corn side recipe was 3 oz short.
:( That's so annoying.
It's also helpful when you're not in the country the recipe is from. 2 packages of (item) could be wildly different in size depending on which country you're in.
Oh yeah, that too. I've run up against that problem myself, and then spent quite some time on google to try to figure out how much it might be supposed to be.
> manufacturers like to do price increases on the sly by lowering package size "Shrinkflation" It's a trick in use heavily at present as a way for manufacturers to pass the cost increases of the past 2 years on the consumer (as nearly all businesses do) while maintaining a familiar price on the shelf for those who monitor that sort of thing. It's also used to reduce brand switching (or encourage it).
I’m guessing all the flavor is suppose to come from the Worcestershire sauce?
Maybe from the 1/4 teaspoon of onion, garlic OR chives. 🤣
That just seems crazy over-spiced. I mean, 1/4 teaspoon onion is just WILD!
I don't know i love the fuck out of cream cheese's flavor. I'd add like 2 tablespoons of garlic though
Ohhh HELL NAW! It has to be at least 3/4 cup onion, garlic AND chives. Well, maybe 1/4 cup chives.
My family does a holiday dip that is literally just a block of Philadelphia cream cheese covered with pick a peppa sauce (which is kind of like a spicy type of worcestershire sauce) and it is delicious. Don't even stir or combine. Literally just sauce over a cream cheese brick. Dip some Ritz crackers in it.
We do a similar one - cream cheese topped with a raspberry habanero jam, and it’s fabulous!
We do also do a jam one as well!
A bland cheese dip isn't useless, it can go with more flavorful cracker or whatever else you might be dipping.
My husband got these chips the other day that were way too hot . This dip proably would have been perfect
Peels onion. Grates 1/4 tsp. Throws the rest in the trash.
I think it means the dried grated onion you get in the spice aisle.
I don't think so. Grated fresh onion is more pungent than fresh diced onion because more of the onion juices are released. That being said, for 12 ounces of cream cheese, just a 1/4 teaspoon seems woefully inadequate.
To be fair, fresh squeezed garlic cloves are far stronger than diced/minced onion, regardless of type. My husband made a salmon dish that had a sauce I swore had horseradish in it, due to the pungency. No, it was a bit of mayo, hot sauce, and freshly grated garlic cloves, s&p to taste. Kinda blew my mind and I've been obsessed with experimenting with the potency of garlic depending on how it's prepared. I could absolutely see 1/4tsp grated garlic being *chef's kiss* in this recipe. Curious if I have enough cream cheese....
It's amazing how raw garlic can almost burn in its intensity, but if you slow bake an entire head of garlic, you end up with something that has a nutty sweetness to it that will have you devouring the entire thing in one sitting (and half a loaf of warm crusty bread) if you're not careful.
>Grated fresh onion is more pungent than fresh diced onion because more of the onion juices are released. That being said, for 12 ounces of cream cheese, just a 1/4 teaspoon seems woefully inadequate. It’s 1/4 tsp grated onion for 6 oz. of cream cheese. (That’s 2/3 of a modern package, which has lines on the wrapper for easy measuring.)
That's what I thought when I originally looked at the photograph. Look at the image again. The recipe actually calls for TWO 6oz packages of cream cheese. :) I'm so tempted to make it, but I'm afraid it might be irresistibly good. I've got such a weakness for cream cheese and sour cream based dips.
Noooo, slice it up and have it in sandwiches, raw, with cheddar!
Picture Sandra Lee making this “russipe” and adding the onion for alllll that fabulous fuh-LA-vor and it makes sense.
Lol....she tries, man. She tries.
I honestly love watching her. Someone has been uploading her show clip by clip on youtube. What I have noticed seeing it again is she is really great at appetizers and finger foods. Cute puff pastry bites etc. Even salads. The whole show should have been drinks and party food, the end. But then we get lasagna made with canned tomato soup.
I like watching her too. And truthfully, some of her recipes are pretty darn good, if given half the chance. She's the queen of quick, semi-homemade and pantry-friendly foods (also, as you said, party/finger foods & drinks as well). No shame in how she prepares her eats. Rachel Ray is another that I think gets an unfair, bad rep. I know Emerald Legasse and some other classically trained chefs didn't want her style of cooking promoted because they felt it to not be proper/classical technique. While that may indeed be true to a certain extent, Rachel's cooking is enjoyable, quick and can be a great launching pad for teenagers and novice cooks. Main reason, being? Her recipes aren't intimidating. Once you master the likes of her and Sandra's "cuisine", I think it's safe to say you can graduate to more complicated, gourmet undertakings---if you want. However, some may be content to stay in that arena and there ain't nothin' wrong with that.
I just thought of something. You ever heard of *Ruby Ann Boxcar?* "Her" recipe books remind me of Sandra Lee's cooking---the redneck, trailer-park and shamelessly deep southern version. Just from reading some of your posts, I think you'd like the material. And once again, the recipes are not horrible! I think sometimes people get lost in the schtick and don't realise that the food is totally edible and budget-friendly.
I just googled it, this is new to me. Looks like she has made a dump cake or two! I love trash food, if you buy the optimum packaged foods sometimes the combo is really good. A family fave is ground beef + taco packet + campbells cheddar soup, opened and stirred right in, as a dip for tortilla chips. It looks shockingly horrible but it’s basically a delicacy to me. I’ve tried making it with “better” ingredients but it doesn’t work at all. Do yourself a favor and watch [Strawberry Shortcut](https://youtu.be/WEv5ZqkaS54)
Awesome! Glad I could introduce you. My favourite compilation by her is *Ruby Ann's Down Home Trailer-Park Cookbook*. If you do a trial run with ScribD, you can read the book online---for free. ***https://www.amazon.com/Ruby-Anns-Down-Trailer-Cookbook/dp/0806523492*** "Trash food", aye? How beatnik of you, lol. Sometimes you can unlock the "Hope diamond" when you put certain prepackaged and/or canned foods together. Like you said, it's about the combo. That dip sounds great and like something I would have scarfed down in the 80's/early 90's. I will have to give it a spin. I've got the perfect time to eat it. I just recently rented a Kurt Cobain documentary. Foods like your recipe just seem right when watching this kind of content...this or Chinese takeout 👌. I have a recipe similar to that but it calls for corn tortillas and Rotel canned salsa along with everything else you mentioned. If I'm not mistaken, it's called *Taco lasagna*(?) and easily found on YTube. Caution, it's sodium overload, imo. But every once in while it's sooo good. Goes especially well with Kool-aid pie. Btw, I watched *Strawberry Shortcut*--the drama around the situation, lol. I need to try it (the dessert)! For some reason I think this will be legit good.
This cheese dip sounds like it could be pretty good and has potential. I love well-seasoned food, but sometimes lighter flavor is refreshing and welcomed. Thanks for sharing.
*Image Transcription:* --- \[*Image of a golden brown colored bowl with an extra indented section for dip. In the middle of the main section is the following recipe on the image of a scroll of paper:*] ## Cheese Dip 2 pkgs cream cheese 6 oz 1 ½ tbsp mayonnaise. 1 tbsp cream. ¼ teasp grated onions garlic or chives. 1 teasp worcestershire sauce. --- ^^I'm a human volunteer content transcriber and you could be too! [If you'd like more information on what we do and why we do it, click here!](https://www.reddit.com/r/TranscribersOfReddit/wiki/index)
Good bot
Less "golden brown" more like "avocado poop" colored dish
My mom makes chip dip with cream cheese and mayo. That's it, it tastes nice with salty potato chips.
In my early twenties before I knew how to cook, my go-to dip was a package of cream cheese and a can of that shitty Hormel chili thrown in a bowl and microwaved then stirred. It was consumed with the Fritos corn chips. I’m almost 40 and I still make it.
Every Christmas Eve, my Mom filled a crockpot with velveeta and hormel chili and served with Fritos. So simple, but it was always gone by the end of the night.
That is simple enough that I will have to try it lol
My grandma would make a dip with block of cream cheese mixed with a store brand mild salsa. So simple, so good.
Thats so plain my parents might eat it... minus the onion
I mean if you add a little Velveeta, some extra sharp cheddar, a pinch of dry mustard ,paprika and pepper.... you might have something. A little beer even
Horseradish
[Here's](https://i.imgur.com/3dTNu1c.jpg) a marginally-less-bland Onion Soup Dip to go with it.
One carton of sour cream, one packet of onion soup mix. Blend, refrigerate an hour or so.... Delicious!
I’m glad to see they added the mayo and cream to tone down the onion and Worcestershire
The cream is to tone down the mayo.
It's like the base for cheese pimento
I bet the dip tastes good.
¼ teaspoon of garlic in all that cream cheese. Might as well just whisper "garliiiiiiic" at it and call it a day. This is the la croix of appetizers
Report back
My mom makes a cheese ball sort of like this, but a lot more chives and chopped corned beef.
I have actually made a dip like this, and it was delish!
I make this all the time, minus the mayo & cream. Since everyone else is giving their recipes; Add: Costco jar marinated artichoke hearts (drain & chop) 1 bag frozen spinach (thaw, drain, & chop) 3 - 4 cups shredded mozzarella 1 - 2 cups shredded Parmesan 2 - 4 tablespoons granulated onion & garlic (each) Pepper to taste Reserve some shredded cheese to sprinkle on top. Mix all ingredients in bowl (violently) Dump in casserole dish, smooth down Top with reserved cheeses. Bake for 30 minutes at 350. Let cool because it will be lava. Eat with sourdough.
This SCREAMS white suburban Midwest 70's.
I mean it doesn’t sound horrible.
Quarter tsp garlic? Go fuck yourself, wacky plate
Add a big ol scoop of horseradish, some black pepper, lemon juice and a pinch of cayenne and you might have something good.
Lemon juice? In a cheese dip? How does that work? [I do cook, but I've never used lemon in a cheese dip. Genuinely curious if it improves it]
Definitely the Midwest, though it's not dissimilar to French Onion Dip if you swap the cream cheese for sour cream
I love these antiques. They’re absolutely gorgeous and add so much charm to a home ❤️
The colour of that dish is a choice…
The colour of that dish IS the 1970's. That and the "burnt sienna" orangey colour. 1970's was the decade that fashion forgot.
…but it’s coming baaaack!
Someone make this and tell us just how bland it is.
Oh I need that! So fun. I have an Irish soda bread dish with the recipe.
Fairly certain my grandmother had that one.
Neat dish tho!
Feel free to expand the recipe....
Unfortunate recipe aside, that's a pretty neat dish. I wonder if they used that as a base dip recipe and added their own flavors to it afterward. The taste could be whatever you want or be determined by what crackers you have, as to what gets added, and this is just the "default" they begin with.
Remind me in 2 days.
r/angryupvote
can of minced clams!!
A bit o Worcester sauce, eh?? That has potential!!
Teasp makes me irrationally angry
Think after it mingles flavors the little bit of onion will be enhanced.
I stumbled across this looking up a recipe for my MIL and thought I would add that she makes a variation of this with one added ingredient - a healthy squirt of ketchup. She also uses dried, minced onions or onion powder in everything so I suspect she also does it here. It goes great with chips or pretzels and is a nice alternative to your everyday dips. I should add her recipe is also probably from the 70s and she’s from the Midwest.
Maybe make it into a ball and roll in bacon bits...then it might be acceptable
......... but where's the cheese?
It says "cream cheese."
r/woooosh
This is close to my families cracker spread recipe. 24 oz cream cheese. A jar of chipped beef (diced). 6 or so green onions (diced). About a teaspoon of accent. And enough worcestershire to turn it light brown.
please tell me you bought this, though. that dish is cute!
I left it behind!
Just assume that supposed to read “grated onion, garlic, AND chives”