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.
Ooey, gooey and cheesy, hmmm.