I’ve been having a problem with dips lately. Particularly the hot ones.
It seems that I have absolutely no self control around them. When they come out of the oven I must taste them immediately. Like righthissecond.
Then I burn my mouth. Every time. You’d think I’d have learned my lesson by now, but no. No, I must still have my dip absolutely as soon as possible. I guess I should start making worse tasting dips.
No such luck with this one. It’s a little out there, but I had to try it. I’m obsessed with the sweet-salty combination of fruit spreads and cheese on crackers, so I knew this blueberry cheddar dip would be a winner. I was so right. I love it when I’m right.
The cheese is cream and slightly salty, with a hint of warmth from the nutmeg. The blueberries bake up and burst in your mouth when you bite in to them. The texture and flavor combo is killer, ten times better than regular cheese and crackers. I know… I didn’t think that was possible either.
Seriously, you guys, do not be skeptical of this dip. It’s different but delicious and was thoroughly enjoyed by all. And it’s like the easiest dip to make, ever.
Just try to learn from my mistake and wait a few minutes before spooning it into your mouth.
Prep time: 5 minutes | Bake time: 25-35 minutes | Total time: 30-40 minutes
- 1 pint blueberries
- 8 oz cream cheese at room temperature
- 12 oz white cheddar
- ½ tsp nutmeg
- Whole wheat crackers, for dipping
Preheat oven to 400 º F. In a bowl, mix together the cheddar, cream cheese and nutmeg. Gently fold in the blueberries. Spoon mixture into serving dish (I used an 8×8 pan). Bake for 25-35 minutes until the top of the dip is golden and bubbly. Let cool for 5 minutes and serve with your favorite crackers or bread.
Adapted from How Sweet Eats