Happy Tuesday! I figured I’d stop in and share my latest obsession: Creamy Cheesy Dip/Spread (made in about 5 minutes with a blender). Seriously… I think I’ve made this dip about 5 times in the last month (3 times for social gatherings and 2 times just because I couldn’t stop thinking about it). I make it a little differently each time, but this way seems to be my favorite.
And if you have these ingredients… how can you go wrong, really?!
This is super easy to make and can be made with so many different flavor combinations… serve it with some sliced baguette, a good dip chip or some veggies… I’m also loving it as a spread on sandwiches.
Sorry for the lack of photos… but I didn’t think that blended cheese would photograph well.
Noelle’s Creamy Dreamy (cheesy) Dip:
*adapted from a cream cheese box–I can’t find it on the Organic Valley website or I would link it for you.*
- 1 package cream cheese, softened.
- 1 (8 oz) brick cheddar cheese (I am a big fan of Cabot Extra Sharp)
- 8 oz. Plain Greek Yogurt/Sour Cream
- 1 clove of garlic
- 2 tsp. onion powder or chives.
- 2-3 tsp. smoky paprika
- a pinch of sea salt
- a few good cranks of black pepper
- Juice of half a lemon (optional)
Grate your cheddar cheese.
Add all ingredients into food processor/blender–EXCEPT your cream cheese and lemon juice. Pulse until everything is chopped/well combined.
Add in remaining ingredients and pulse for a few more minutes until everything is incorporated.
Scrape into a bowl and cover. Refrigerate for an hour or so before serving–this allows the flavors to really come together.
Want to add in some veggies? Throw in some broccoli, spinach or kale.
This dip is real good. Please try it!
I have a confession to make. I get weird cravings. I go through odd phases with food. I will obsess over one thing for a few weeks. Nothing can satiate me other than whatever food I am craving. I will eat only what the current obsession is (well…maybe a few other things)…and then, it will be over…I’ll move on.
Lately, my obsession is biscuits. Super easy to make. Delicious whether on their own, with a fried egg or served along with a soup or stew, biscuits have taken over my kitchen and my life lately.
It started when Ben came for one of our weekly lunch dates. He had taken some of our leftover turkey and mashed potatoes and made a creamy turkey/veggie/potato concoction. Then he made mini biscuits…it was like turkey pot pie.. but…not.
Any-who, we had leftover leftovers so I decided to make more. There is a biscuit recipe that I have been eyeing for quite some time on Joy the Baker’s site. and I decided to try it out…unfortunately, when I went to make it, I didn’t have buttermilk, so I used half and half instead. Luckily, the winter has been mild thus far, so we still have some scallions growing.
The next time I made these biscuits, I made it my own. It was love at first bite (side note: I’ve always wanted to say that. haha!). I was hooked.
Here you go, friends!
Bangin’ Biscuits, Noelle Style:
(adapted slightly from Joy the Baker and The Joy of Cooking)
- 2 1/2 cups flour
- 1 tbsp. Baking Powder (I use the aluminum free stuff)
- A couple dashes of Sea Salt
- A few good cranks of Cracked Pepper (I love pepper, so I go crazy)
- 1 tsp. and a few sprinkles of Garlic Powder
- 1 tsp. Smoky Paprika-this gives an amazing color!
- 4 oz. Cream Cheese COLD (Philadelphia is good, I also use Organic Valley or the Organic Valley Neufchatel)
- 5 tbsp. Butter (I use Cabot) COLD
- 3/4 cup to 1 cup (depending on how your dough blends) Goat Milk- it’s what I had on hand-feel free to substitute with buttermilk or whole milk.
Place rack in center of oven. Preheat to 450.
Combine your dry ingredients in a large bowl.
Cut cream cheese into chunks, add to dry ingredients.
Grate butter into dry ingredients (I use a cheese grater. I know this sounds crazy, but it works so well! I am a true convert.)
Begin to cut the dough (I use a dough blender-as seen in this picture. You can also use a knife) until you get pea-sized crumbs.
Once your dough is starting to crumb, add in your milk. I used goat milk *which you can find at your local health food store/co-op.* It adds a nice creamy flavor-similar to buttermilk. You can also you use heavy cream, whole milk or buttermilk, whatever floats your little boat!
I started out adding 3/4 cup. Using a fork, mix your wet and dry ingredients until the dough is moist-not sticky-and completely combined. I found that I needed to add a little more milk to it, do it slowly.
Once this step is completed, put a little flour on your hands and dump the dough onto a lightly floured surface. Press it/knead it out until it’s about 1/2″-3/4″ thick.
Use a biscuit cutter (or something else round-I used my walnut chopper-another super handy tool that I use ALL THE TIME! You can also use a drinking glass), cut the biscuits and place on a cookie sheet lined with parchment paper.
Combine and re-knead scraps, cutting until no scraps remain.
*Neat trick-Dip your cutter into flour and press down firmly, once, when cutting the biscuits, this will keep them from sticking and will keep them from getting too overworked. *
Bake for about 8-10 minutes or until golden brown. Serve hot. Biscuits will last in a sealed Zip-lock/Tupperware for about 3 or 4 days. Makes about 16 biscuits.
Again, these will be great with a variety of spices. Just use what you have on hand and have fun with it.