A cold cream cheese and cheddar dip with a touch of spicy cheyenne pepper. Perfect for spreading on crackers or tortilla chips. Great for parties.

Yield: Approximately 3 cups

Ingredients

• 8 ounces cream cheese (227 grams)
• 1 cup sour cream (260 grams)
• 2-3 green onions (25 grams or about 3 tablespoons), chopped
• 1 and ¹⁄₂ cups cheddar cheese (170 grams), finely shredded
• ¹⁄₂ teaspoon onion powder
• ¹⁄₂ teaspoon cheyenne pepper
• ¹⁄₄ teaspoon celery seed, ground
• ¹⁄₄ teaspoon black pepper, ground
• ¹⁄₄ teaspoon garlic powder
• ¹⁄₄ teaspoon salt

Cooking Directions

Preparation

• Soften an 8 ounce package of cream cheese.
• Chop 2-3 green onions (25 grams) to yield about 3 tablespoons as an end result.

Cooking Instructions

1. Blend the 8 ounce package of softened cream cheese (227 grams) and one cup of sour cream (260 grams) in a mixing bowl and mix well
2. Add ¹⁄₂ teaspoon of onion powder, ¹⁄₂ teaspoon of cheyenne pepper, ¹⁄₄ teaspoon of ground celery seed, ¹⁄₄ teaspoon of ground black pepper, ¹⁄₄ teaspoon garlic and ¹⁄₄ teaspoon of salt to the cheese mixture and continue mixing until well blended.
   
3. Add 25 grams or about 3 tablespoons of chopped green onion to the cheese mixture, continuing to blend together.
4. Add 1-¹⁄₂ cups (170 grams) of finely shredded cheddar cheese to the cheese mixture, continuing to blend together.
5. Spoon into a serving dish and refrigerate before serving.
   

Notes

Add an additional dimension to the flavor by chopping cooked bacon, about ¹⁄₂ cup, and blending into the finished dip.

Revision: 1/8/2023