Cook the Book – Warm Cheddar and Horseradish Dip

I love this dip.  Mostly because I’m a sucker for most anything with cheese that ends up bubbly and gooey with a edge that’s darkened to brown and a little crispy.  It’s one I use all the time on the Riggin.  Sometimes I serve it with crackers so that folks can scoop.  A more festive way to serve the dip is to dig out the center of a round loaf of bread and cut the center into 1-inch cubes.  Warm the dip in a double boiler and pour it into the center of the bread and serve with the bread cubes.  Usually I make my own bread, but if it’s the first night of a trip, I do myself a favor and buy a few good loaves at Atlantic Bakery in Rockland.

Warm Cheddar and Horseradish Dip

4 ounces softened cream cheese
1 tablespoon grated onion
1/4 teaspoon freshly ground black pepper
2 tablespoons horseradish
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1/2 cup grated cheddar cheese

Preheat oven to 375°.  Combine all the ingredients by hand or in a food processor.  Spoon the mixture onto an ovenproof platter.  Bake for 20 minutes until the dip is bubbling around the edges.

Annie
Ooey, gooey and cheesy, hmmm.

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