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  1. Chip Dip

    July 27, 2014 by admin

    ChipDip4

     

    We had friends over today and I thrust two new dips on them to try. They didn’t appreciate being THRUST at, but they did like the dips. I’ll post the second one soon. (It’s a bean dip.) Today’s dip is…drum roll…Chip Dip! Or, if you want to be all hipster/hoity-toity you could call it Caramelized Onion and Goat Cheese Dip. I called it that at first and then I said, ah, fuck it. It’s Chip Dip. This is from CHOW. But if it’s too much effort to go to their site, the recipe will follow the pictures.

     

    THE INGREDIENTS

    .

    ChipDip1

    • 1 tablespoon olive oil
    • 1 medium yellow onion, medium dice (about 2 cups)
    • 1 medium garlic clove, finely chopped
    • 1 cup sour cream
    • 4 ounces goat cheese
    • 1/4 cup finely chopped fresh chives

    .

    THE PROCESS

    1. This is actually a pretty easy dip, but it does require caramelizing onions. Basically, you chop the onions in a food processor because doing it by hand is too much effort. Then you put them in a pan that’s heated and has a dollop of butter or olive oil. Then you cook them on a lower setting for about 20 minutes. Your entire house will smell of onions. You will smell of onions. Your skin will have an onion SHEEN. (I hate this part.) Once they’re nice and brown, take them off the burner then run upstairs for a shower.

    .

    ChipDip2

    2. Put the garlic and chives in a food processor and pulse. Then add in all the remaining ingredients and pulse until it’s smooth. Taste, add some kosher salt and some pepper.

    3. Put in a pretty bowl and refrigerate.

    ChipDip3

    FINAL THOUGHTS

    .

    Serve with potato chips and/or root chips. Also good with pita chips. I bet it’d be great on a veggie sandwich with olives, roasted bell peppers, and basil. Ohmygod. I think…that last idea just made my loins quiver.

    A good dip will do that to you.

    Make. You. Quiver.

    Chip Dip
    Recipe type: Dips, Summer, Cold Dip, Chip Dip
    Prep time: 
    Cook time: 
    Total time: 
     
    This is a dip. A delicious, addictive dip.
    Ingredients
    • 1 tablespoon olive oil
    • 1 medium yellow onion, medium dice (about 2 cups)
    • 1 medium garlic clove, finely chopped
    • 1 cup sour cream
    • 4 ounces goat cheese
    • chives to taste
    • salt and pepper to taste
    Instructions
    1. Caramelize onions in olive oil on a low heat for 10-20 minutes, until onions are soft, sweet, and golden brown.
    2. Chop garlic and chives in food processor.
    3. Add remaining ingredients and cooked onions and blend until smooth.
    4. Refrigerate at least an hour before serving.

     


  2. Spring Vegetable and Goat Cheese Dip

    March 20, 2014 by admin

    Spring Dip 8

    Oh, I have missed my sweet dip blog. Here’s a recipe that I found on Epicurious, originally published in Bon Appetit. It takes a little bit of effort, since you have to pre-cook the asparagus and make (essentially) a béchamel sauce. We really enjoyed it though and the hint of lemon with the asparagus and sweet peas does promise that spring is coming. I served it with Ritz crackers, but it’d be great with pita chips or bruschetta. You need a sturdy dipper for this, since it’s pretty hearty. Hubs added the leftovers into his omelet the next morning. Enjoy!

    RECIPE:

    For the full recipe, please go here: Spring Vegetable and Goat Cheese Dip Recipe

    THE PROCESS:

    This one was a little bit of work, but I found puttering in the kitchen and making this while listening to my Pandora Jazz Standards station to be really relaxing. I sort of thought of myself as some kind of sorceress summoning spring.

    INGREDIENTS:

    Spring Dip Ingredients

     

    You’ll need pantry staples like flour, butter, frozen peas, lemon, and milk. Shopping list stuff: Leeks, can of artichoke hearts in water, goat cheese, white cheddar, asparagus, and if you feel fancy get some fresh herbs of mint and chives. I did not feel fancy. I felt lazy, so I skipped the herbs. I’m sure they’d add a lot. Pre-cook your asparagus. You can blanch it or roast it in the oven. I roasted it and ate half of it as a snack and set aside the other half.

    Sautee your sliced leeks and then add flour and milk. This is the part where I started feeling like a sorceress.

    Milk, flour, and onions pre-alchemy.

    Milk, flour, and onions pre-alchemy.

    You bring it to a simmer and then wait for that sauce to get nice and thick.

     

    Action shot!

    Action shot!

    Take it off the stove and add you cheddar that you’ve already shredded, stir that. Then add in all your delicious veggies, lemon zest, etc. Save a little goat cheese (or extra goat cheese) to sprinkle on top. I forgot to do this and I regret it.

    Spring Dip 4

     

    Spring Dip 5

    I want to put my face in this.

     

    Stir everything. Or actually, you FOLD it in, but whatever. FOLDING is just a stuck-up way of stirring. Then put it in your favorite dip pot. My favorite dip pot is a pottery bowl my lovely Aunt got for me in Empire.

    Spring Dip 6

     

    Then you bake it and wait for it to get some nice color on it. Now, I think I like the way it looks better before I baked it. I think if I made this again, I’d top it with some panko crumbs that I mixed with olive oil and a little salt to give it a nice color and crunch.

    Spring Dip 7

     

    It’ll boil and bubble like it’s in a cauldron, so you’ll want to wait a good five to ten minutes before digging in. I think the recipe says cook it for twenty minutes, but I tend to cook my dips for about thirty minutes. It just seems to be the magic number.

    Serve up some wine and crackers and toast spring:

    Spring Dip 8

     

    Here’s how the food stylists made it look. This is from the original recipe. To get THIS look, you’d probably need shellac and shortening. OR, maybe, don’t pre-bake your asparagus as long as I did, and add those dollops of goat cheese to the top.

    Screen Shot 2014-03-20 at 7.06.21 AM

     

    Good luck, enjoy, and let me know if there are any dips you want me to try.


  3. Olive Balls (aka Olive Gougeres)

    September 23, 2012 by admin

    I had a friend coming over and wanted to make an appetizer, looked in my fridge, saw what I had on hand, and then made this. Not from my brain. I had a recipe from some magazine (all I can see on it is “Cooking Pleasures” and I’m pretty sure that’s not the name of the zine.) Anyway. These turned out GREAT. Plus, you can freeze them and then heat them up for 10 minutes in the oven. This recipe was so spontaneous, I couldn’t find my camera to take pictures so I used my iPhone.

    These look huge, but the balls are really about the size of a quarter. The perfect size to, uhm, pop in your mouth. If you want a ball in your mouth.

    Olive Balls (aka Olive Gougeres)
    Recipe type: Appetizer, Balls
     
    Delicious fluffy and slightly salty balls.
    Ingredients
    • 1 cup water
    • 6 tablespoons butter, cut up
    • 1 teaspoon salt
    • 1 cup all-purpose flour
    • 4 eggs
    • 1 cup shredded Gruyere or Swiss cheese
    • ½ cup chopped pitted high-quality green (or kalamata) olives
    Instructions
    1. Heat oven to 400. Line 2 baking sheets with parchment paper.
    2. Bring water, butter, and salt to a boil in a medium saucepan over medium-high heat; boil until butter is melted. Remove from heat; Stir in flour until completely blended. (Mixture will be like play dough--eventually.)
    3. Return to heat and cook for 1 to 2 minutes, stirring constantly, until mixture comes together and pulls away from the pan.
    4. Remove from heat; cool 5 minutes.
    5. Stir in eggs one at a time. Stir in cheese until melted. Stir in olives. Drop dough by rounded teaspoonfuls onto baking sheets. Bake one sheet at a time for 20 to 25 minutes or until golden brown. Prick each puff with the tip of a knife to allow steam to escape. Serve warm or at room temperature.
    6. You can make these ahead, let them cool, freeze them, and then reheat from frozen for ten minutes at 350.

    THE PROCESS

    So the recipe is a little annoying, but if you can be really anal and follow all the directions, then these are actually pretty easy to make. Here is the photo evidence of the process:

    Prep these ingredients before making the dish. The French have a fancy word for this, but who cares. You just prep it.

    Then boil the water and butter and salt. Add the flour. And then stir like mad. It will look gross at first, but then it starts to come together. You’ll feel relief when this happens, because otherwise, you’ll be serving curds, and no one likes curds…except people in Wisconsin. (Go Badgers!)

      

    Ready for eggs!

    Uh…start to panic because this does NOT look good.

    Oh. Okay. Start to relax. This is looking a lot better.

    Add your cheese.

    Stir and cackle like a witch. (Even though that’s stereotyping and we all know that real witches don’t cackle; they purr.)

    Add your olives. I used both green and kalamata because that’s what I had in my fridge.

     

    Now for the fun part! You get to shape your balls! Sadly, they’re too sticky to roll around in the palm of your hand, so you’ll just have to slap these balls on a baking sheet using a spoon. Don’t tell anyone you’re slapping balls, especially not a guy. They’ll laugh and then be mildly uncomfortable. Actually, you might want to tell them you’re slapping balls, because you’re funny.

    Remember: less ball is more ball. These bastards will puff right up.

     

    Bake them up. They’ll be golden and crisp on the outside, and deliciously puffy, soft, and melt-in-your mouth on the inside. Mmmm. Next time I might even add more cheese.

    And here they are one more time: Olive Balls. Olive Gougeres. Cheesy Crisp Balls Of Goodness and Love.

     


  4. Jalapeño Popper Dip (#28)

    August 25, 2012 by admin

    Hello, again!! I’m back. Yes, I took the summer off because it was too hot to post blogs about melted cheese. And that takes a lot for me to admit. Anyway. There are changes coming to the blog. Not all change is BAD. Some change is…I think…good. So stay tuned for that. Until then, I’m bringing back the dips with this delicious, decadent bar treat: The Jalapeño Popper  BUT IN DIP FORM. Holy mother. Really? Really. It’s ridiculously good. In fact, it gets 4 pretzels out of 5. Maybe even 5. 4 if you don’t like jalapeño poppers to begin with; 5 if you do.

     

    THE RECIPE:

     

    Jalapeno Popper Dip

    From My Baking Addiction

    INGREDIENTS:

    2 (8 ounce) packages cream cheese, softened

    1 cup mayonnaise
1

    (4 ounce) can chopped green chilies, drained

    4 ounces canned diced jalapeno peppers, drained (use less if your heat-wimpy)

    1/2 cup shredded Mexican style cheese

    1/2 cup shredded mozzarella cheese

    TOPPING:

    1 cup Panko bread crumbs

    1/2 cup freshly grated parmesan cheese

    DIRECTIONS:

    1. Preheat oven to 350 degrees and spray an oven safe serving dish with non-stick cooking spray.

    2. Using an electric mixer, blend the cream cheese and mayonnaise until smooth.

    3. Stir in green chilies, jalapeno peppers, and Mexican and mozzarella cheeses. Spoon this mixture into the prepared baking dish.

    4. Mix together the Panko and parmesan cheese and sprinkle it over the cream cheese mixture.

    5. Spray the Panko and parmesan with a quick spray of non-stick cooking spray.

    6. Bake for 25-30 minutes or until the mixture is hot and the topping is lightly browned.

     

    THE PROCESS

    In Technicolor

     

    Mix mayo and cream cheese until smooth. Make sure your cream cheese is SOFT, otherwise you’ll have chunks and nothing turns a stomach more than CHUNKS.

    Add the other stuff (except for the topping)

    Put it in a pretty bowl. Lick the spoon afterwards. The dip at this point already tastes really good.

    In separate bowl, mix Panko, Parmesan, and olive oil.

    Sprinkle topping over dip and then use paprika to make it purty.

    Bake that mofo until it’s brown and bubbly and you’re salivating.

     

    THE VERDICT

     

    I want to make this again. Like right now. You could totally have a bar-night dip party and make this and the Buffalo Wings Dip, the Cheeseburger Dip, etc. We served it with crackers but it’d be great on bruschetta or, hell, slather it on a burger.

     

     

    Coming soon: The Dip Blog changes into the Dips, Balls, and Logs Blog. First up: delicious balls for entertaining. Awwww yeah.


  5. Black Bean Goat Cheese Dip (#26)

    May 20, 2012 by admin

     

     

    I wanted to make a dip using stuff I had in the house. I had black beans and goat cheese and knew that had to be a dip. Did a little internet recipe search and voila! A recipe. All I had to do was get a poblano pepper and some cilantro. I was okay with that. I guess it’s from Oprah Magazine. This one takes a little time because you need to roast the poblano pepper. I did it under the broiler and turned it once it started charring and popping. Next time you grill you could also throw on a pepper, turn it, and then use it later. I didn’t have a paper bag to wrap the pepper in so I used tin foil. It worked fine.

     

    This is a 5 pretzel dip. I LOVE IT! It’s not too bad for you, it’s great used just as a burrito filling, there are layers of flavor…all in all everything I look for in a dip. So good! It heats up great too.

    Ingredients

     

    • 1 tablespoon(s) olive oil, plus more for brushing (optional)
    • 1 small onion, chopped (about 1 cup)
    • 2 clove(s) garlic, minced
    • 1 1/2 teaspoon(s) cumin (preferably whole seeds, freshly toasted and ground)
    • 2 can(s) (15 1/2 to 19 ounces each) black beans, drained and rinsed
    • 1 cup(s) chicken stock
    • Salt and freshly ground pepper, to taste
    • 2 large poblano peppers
    • 1 bunch(es) scallions, sliced (about 1/2 cup)
    • 1/2 cup(s) coarsely chopped cilantro
    • 1 log(s) (11-ounce) fresh goat cheese
    • 6  whole-grain tortillas, cut into wedges

    Directions

    • In a large saucepan, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in cumin and cook 30 seconds. Add 1 can beans and lightly mash using a potato masher. Stir in chicken stock and remaining can of beans. Simmer until very thick (but not pasty), 5-7 minutes. Season with salt and pepper. Let cool.
    • Meanwhile, place poblano peppers directly on a burner over a medium-low gas flame. Turn regularly with tongs to blacken skin, 10-15 minutes (if you don’t have a gas stove, you can blacken peppers on a sheet pan under a broiler, turning regularly, about 15 minutes). Place peppers in a paper bag; seal and let sit (and steam) until cool enough to handle. Peel peppers, removing as much of the charred skin as possible without rinsing. Seed and coarsely chop. Transfer to a small bowl and toss with scallions and cilantro.
    • Preheat oven to 375 degrees. In the bottom of a 1- to 1 1/2-quart soufflé or baking dish, spread half of bean mixture. Top with half of cheese, crumbled, and half of pepper mixture. Repeat layering once more, ending on pepper mixture. Place dish on a sheet pan and bake 30-35 minutes, until top is bubbling. Meanwhile, arrange tortilla wedges on a large baking sheet in a single layer. Place in oven with dip and bake 10-12 minutes or until crisp. Brush with oil and sprinkle with salt, if desired. Serve hot with tortilla chips on the side.

    The Process

    Yeah. It has a few steps to it. Basically, you cook the onions:
    Then add the beans, mash and reduce:
    Chop cilantro and cooked poblano pepper:
    Spread half of bean mixture in casserole dish, top with half of poblano mixture, then half of crumbled goat cheese. Repeat. Bake:
    Enjoy!
    Also, I don’t know how much longer the dip blog is going to continue. I love doing it, but it takes a lot of time. If you enjoy the blog, or if you’ve made recipes from here, or even if you just read the blog occasionally, please ‘like’ a post or leave me a comment. That way I can decide if there’s an active audience for this or not. I’ve been at it for a year (unbelievable!) and I’m on the fence about doing another year of dips. Although, I have to say, I still have about twenty or so recipes I want to try.

  6. Goat Cheese Holiday Spread (#16)

    December 6, 2011 by admin

    I asked for some suggestions on what kind of dips to post, and one reader recommended a recipe with goat cheese. I’m a huge goat cheese fan, so I immediately did some research. This one looked great because it could also work beautifully for Christmas, or if you’re having Italians over for dinner. You know, white, green, red. Whatever.

    THE RECIPE

    Ingredients

    1 (8 ounce) package of cream cheese, softened
    4 ounces goat cheese
    1 garlic clove, minced
    ½ teaspoon dried oregano
    ¼ cup prepared basil pesto
    ½ cup sundried tomatoes in oil, drained and chopped

    Garnish: paprika, or sundried tomatoes and fresh basil made to look like a wreath

    PREPARATION

    1. Put peeled garlic clove in food processor. Pulse until chopped. Add in cream cheese, goat cheese and oregano and blend until smooth.

    2. Line a small bowl with plastic wrap. Spoon 1/3 of cheese mixture into bowl in even layer.

    3. Spoon pesto in even layer over cheese layer. Top with 1/3 cheese mixture. Spoon sundried tomatoes (I chopped them in the food processor) over cheese mixture. Finish with remaining 1/3 of cheese mixture. Cover with plastic wrap. Refrigerate for at least 6 hours or until firm.

    4. Invert onto serving plate, remove plastic wrap. Garnish if desired.

     

    THE PROCESS

    This was, all in all, a pretty easy dip/spread to make. You do need a food processor or blender. I pulsed the garlic first, then added the cream cheese, goat cheese, and oregano and blended until smooth. Then I cleaned out the processor, and chopped the sun dried tomatoes. After that it was just layering the three spreads. The first layer was the hardest as it was a little messy, but after that it was easy.

     

    Pulse cheeses and oregano and garlic until smooth.

     

    Mmm. Smooth. The cream cheese balances out the goat cheese.

    Plastic wrap, cheese layer, then pesto layer

    Cheese layer again then sun dried tomato layer.

    Final cheese layer...then wrap and refrigerate.

    Once firm, flip it over onto a plate and remove plastic wrap. Viola!

     

    THE VERDICT

    I had some dips over (AKA my friends) and they dove into this spread. It was immediately declared a 5 out of 5 pretzels! It’s creamy, sweet, salty, garlic-y, and just plain delicious. It was hard to stop eating it. And, yeah, it’s more of a spread than a dip, but get over it. It’s creamy. Dip your finger in it, but only if your guests aren’t looking.

     

    THE DUNKABLES

     

    Crackers, any kind but my favorite are Club

    Bruschetta

    Bagel Chips

     

    ALSO

     

    Probably really good on toasted bagels or homemade pizza.

     

     

     

     

     


  7. Dip #10–Roasted Salsa

    September 9, 2011 by admin

    I should’ve posted this earlier, but it still works now. Great for the end of summer vegetables. This recipe comes from “Everyday Food”.

     

     The Recipe

     

    2 large tomatoes (1 1/2 pounds)

    1 medium white onion, halved

    3 jalepenos

    3 garlic cloves

    3 tablespoons fresh lime juice

    1/4 cup chopped cilantro

     

    The Process

     

    1. Heat broiler with rack in top position. Place tomatoes, onion, jalapenos, and unpeeled garlic cloves, in a single layer on a rimmed baking sheet.

    2. Broil until vegetables are blistered and slightly softened, rotating sheet and flipping vegetables frequently, 6 to 8 minutes. Garlic can be removed if it’s browning too quickly.

     

     

     

    3. D1scard garlic skins. In a food processor, pulse garlic and vegetables until coarsely pureed. Add lime juice, season with coarse salt and pepper, and pulse to combine.

     

     

    4. Transfer salsa to a bowl and stir in the chopped cilantro. Refrigerate up to 3 days, or freeze up to 3 months.
    Kealoha and I are pansies when it comes to spicy salsa. I chop the onions first so that they’ll be really small, then add in the rest. I also think you should hold off on using all the jalepeno. I added all and then had to cook another batch because it was way too spicy. You can take out the seeds first, or just go down to one jalepeno and add more if you need it.

     

    The Verdict

     

     

    I served this at my Dip Party. While it wasn’t a stunner in the sense that everyone ooh’ed and ahh’ed over it (like they did over the Buffalo Wing Chicken Dip), they kept coming back to it.

    The salsa has this wonderful smokey flavor that sets it apart from any other salsa you’ve had. It’s really what sets it apart. It will need some cooling time, because hot salsa is more like a soup.

    It’s a great salsa. Full stop. Still, I give it 3 out of 5 pretzels because a salsa is still a salsa, even if it’s a smoky salsa.

    The lowdown: fun, quick, pretty easy to do. Makes a ton. And the food processor does most of the chopping for you.

     

    The Dunkables

     

    Tortilla chips

    Fried plantains

    Use as a topping on black bean cakes or tamales

     

     

    *Anyone reading this blog? If you are and enjoy it, please let me know! If you’ve tried any of the dips I’ve posted, let me know that too. And…if you have a dip you’d like to see posted, send it to me at tanya@tanyaeby.com. I’d love to give your dip a pretzel rating.


  8. Dip #7 — Hot Crab Dip

    August 19, 2011 by admin

    Before I even get started here…I just have to say that so far this is my favorite of all the dips I’ve made. In fact, even though I made it last week, I’m still thinking about this dip. AND I WANT TO MAKE IT AGAIN. I’ll tell you more in a minute. Anyway. Hot Crab Dip.

     

    The Recipe

     

     

    Ingredients

    • 1 (6 ounce) can crabmeat, drained and flaked
    • 1 (8 ounce) package cream cheese, softened
    • 1 cup mayonnaise
    • 1 1/2 cups grated Parmesan cheese
    • 1 cup sour cream
    • 4 cloves garlic, peeled and crushed
    Optional: Old Bay Seasoning and chopped chives

    The Process

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. In a small baking dish, mix the crabmeat, cream cheese, mayonnaise, Parmesan cheese, sour cream and garlic.
    3. Bake uncovered in the preheated oven 45 minutes, or until bubbly and lightly browned.

    Mix your ingredients. You'll need a heavy spoon.

     

    I thought the garlic pieces were too big, so I minced them instead of crushing it. Then I added chives because it just looked so white. And then I decided that it needed something on the top so I sprinkled on some Old Bay Seasoning. It’s kind of hard to mix. You’re more or less squishing it together with the back of a spoon.

     

    Ready to bake...

     

    And then into the oven. It really does take about 50 minutes.

     

    Not the prettiest picture, but man, does it smell and look good.

    Wait. This one is a little bit better.

     

     

    The Verdict

     

    I will shout it from the rooftops! I LOVE THIS DIP! It’s hot, creamy, sinful, with the sweetness of crab, the salty bite of parmesan. Oh, my. And it makes a ton! Kealoha and I couldn’t stop eating it. And we couldn’t even talk while eating it. It heated up great too, and then we shared some with friends. I’d love to make this dip again, and try stuffing it into the cap of a portobello mushroom.

    I’m soooo making this at my next party…which is actually tomorrow, so maybe not at my next party. I’m trying to do only new recipes for a while but I so want to eat this again.

    It’s a solid 5 out of 5 pretzels. With another half pretzel just because.

     

    The Dunkables

     

     

     

    Great with any kind of cracker (wheat, sesame, club)

    Tortilla chips

    Fried wonton wrappers


  9. Dip #2–Farmhouse Cheddar and Tomato Fondue

    July 14, 2011 by admin

    I’m a fan of fondues. I just have to say that up front. There’s just something about that 1970s wholesomeness. It makes me imagine shag carpeting and rooms paneled in wood from wall to ceiling so that you feel like you’re in an oak womb. The sound of corduroy rubbing together. Disco balls. Bad mustaches. Key parties. Unprotected sex while sniffing massive doses of cocaine.

    Uh

    Er

    Okay…so maybe the 70s weren’t exactly wholesome. I don’t know if this dip is wholesome either, but it’s good and comforting.

    THE RECIPE

    This comes from the book “delicious dips”  by Diane Morgan.

     

    Makes 2 ½ cups

    1 tablespoon unsalted butter

    6 cloves roasted garlic

    2 tomatoes, peeled, cored, seeded

    and cut into ¼-inch dice

    1 ½ tablespoons flour

    3 cups shredded white farmhouse

    Cheddar Cheese

    ½ cup dry white wine

     

     THE PROCESS*

    *Stuff in quotes is from the original recipe. The other stuff is my own comments.

    “In a have 4 quart saucepan over medium-low heat, melt the butter. Add the garlic and tomatoes and sauté, stirring frequently, until the tomatoes just begin to soften, about 2 minutes.”

    I don’t have time to roast garlic. (You wrap it in foil and roast it in a 350 oven for like an hour) so I use raw garlic, but less of it. Yeah, it’s probably better with roasted garlic…but that’s a winter time thing. So far so good.

     

    The house is starting to smell pretty amazing. Did you know that tomatoes and cheese both have that hard-to-define quality/taste in it called umami? They do. And it’s why this dip is comfort food galore.

     

    “While the tomatoes are cooking, combine the flour and cheese in a bowl and toss to coat the cheese. Add the wine to the tomato mixtures, stir once, and then add the cheese. Heat and stir until the cheese is completely melted. ”

    I toss in the wine, and pour a glass for myself. You know, this dip would probably also be equally good with beer, and I don’t even like beer. But beer gives it that good-old-pub feeling.

    Anyway. I throw the cheese in. You’re supposed to do it a handful at a time, but that’s just too high maintenance. I throw all the cheese in except for one handful which goes in my mouth. (We didn’t know what “Farmhouse” cheese was so we bought Irish cheddar, thinking that Ireland must have farms.)

    Then I stir. It occurs to me just how fast this dip comes together once you have the ingredients prepped. It’s fast. Super fast. I should make a note of that.

    THE VERDICT

    “Transfer to a fondue pot set over an alcohol or sterno flame to keep it warm. Serve immediately.”

    My fondue pot is somewhere in the basement, plus it’s just me and Kealoha eating it, so I save the fondue pot for another time. We dig right in.

    It’s creamy, cheesey, gooey, warm, hint of garlic, wine and salt. Oh, it’s a balance of yummy heart-attack flavors. Yay! It’s melted cheese, for God’s sake. And it is all I expected it to be.

    This dip is perfect for a winter party. I’m not sure I recommend it for summertime. It just really calls for a crackling fire and bad holiday sweaters. It’s rich so you don’t want to eat a ton of it. This is best for a party with a lot of other options. It is addictive.

    I’m giving it 3 out of 5 pretzels, simply because you can’t eat a ton of it even if you want to.

    THE DUNKABLES

    Pretzels would be ideal. We use bread and bagel chips. If you’re going old-school fondue then cube the bread and have little forks to impale your food with. You could dip veggies in here too. Probably meat too. Shoot, slather it on a sandwich and add some bacon and you’ll probably go straight to heaven. Literally. It will kill you with its goodness.