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cheesy party spread & dip

(1 rating)
ddwiggins avatar
Recipe by
Dorothy Wiggins
@ddwiggins
Berkeley, CA

While getting ready for a large family dinner, I realized we needed snack items. I pulled together assorted crackers and vegetables. I mixed some favorites from the fridge and blended them to create this cheesy spread-dip. Everyone loved it and I have been trying to recreate it ever since. Well here it is. Enjoy!

►
(1 rating)
prep time 20 Min
method Blend

Ingredients For cheesy party spread & dip

  • 1 pt
    plain non-fat greek style yogurt
  • 1 pt
    non-fat sour cream
  • 1/4 to 1/2 c
    mayonnaise
  • 1 c
    shredded cheddar or colby cheese
  • 1 c
    shredded jack cheese
  • 1 c
    shredded mozzarella
  • 2 tsp
    milk or buttermilk
  • 1 pkg
    softened non-fat cream cheese
  • 1/4 c
    each: granulated garlic, ground black pepper, finely chopped chive or parsely
  • OPTIONS & SUBSTITUTIONS
  • SUBSTITUTE : SOFT TOFU, COTTAGE CHEESE-PUREED OR NEUFCACHEL CHEESE FOR CREAM CHEESE
  • 1 c
    each of gouda, white cheddar-grated
  • 2 c
    blue cheese
  • 1 c
    each of your three favorite cheeses, shredded*
  • 1/4 to 1/2 c
    finely chopped parsley, dill, or cilantro - to your taste
  • 1/4 to 1/2 c
    finely chopped shallots

How To Make cheesy party spread & dip

  • 1
    Base recipe Blend each of the ingredients together. Blend well. If mixture is too thick add add'l milk 1teaspoon at a time. To reduce calories feel free to use only yogurt and mayonnaise as your base.
  • 2
    Add your choice of shredded cheeses. Mix them into the base recipe well.
  • 3
    Add the herbs and spices to the base recipe. Blend well. Doing it by hand is a great work out for your arms. :)
  • 4
    Place the mixture into a container and seal. Refrigerate for at least 1 hour. Chilling overnight allows the favors to develop. You can keep this in the fridge up seven days. Store in an airtight container. If necessary, cover the cheese mixture with a layer of plastic wrap set on the surface of the cheese mixture, then covered with the container lid. The base recipe does not freeze well.
  • 5
    Use the cream cheese to make a cheese log or mold. This version will freeze if shaped and wrapped tightly in at least two layers of strong plastic wrap and stored in an airtight bag. This will keep up to one week in the fridge or freezer.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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