This is a great cheese dip perfect for a party - and great in a grilled cheese sandwich! This recipe was adapted from Matt Jennings Evie's Pub Cheese.
Ingredients
- 5 cups finely grated colby cheese
- 1 cup mayo
- 1/2 cup sour cream
- 1/2 cup cream cheese, at room temperature
- 1 jalapeno, seeds removed and minced
- 2 tablespoons minced dill pickles
- 2 tablespoons dill pickle juice
- 1 shallot, minced
- 1 tablespoon Lakeshore Seasoning
- 1 teaspoon Turmeric
- 1 teaspoon Celery Seed
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon Habanero Olive Oil
- Crackers for serving
Instructions
- Combine all ingredients in a large bowl and mix well.
- Serve at room temperature with crackers.
Store refrigerated for up to 1 week
Takes 15 minutes
