{"id":2343,"date":"2024-12-16T16:28:00","date_gmt":"2024-12-16T16:28:00","guid":{"rendered":"https:\/\/www.sutyo.com\/5-tips-for-making-your-cheese-dip-super-bowl-worthy\/"},"modified":"2024-12-16T16:28:00","modified_gmt":"2024-12-16T16:28:00","slug":"5-tips-for-making-your-cheese-dip-super-bowl-worthy","status":"publish","type":"post","link":"http:\/\/www.sutyo.com\/tr\/5-tips-for-making-your-cheese-dip-super-bowl-worthy\/","title":{"rendered":"5 Tips for Making Your Cheese Dip Super Bowl Worthy"},"content":{"rendered":"
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With giant sporting events coming up like the Superbowl and the Winter Olympics, we naturally turn our thoughts to delicious and fun snacks. In other words, we think of cheese dips. While there\u2019s lots of cheese dips on the market, Cheese Professor talked with cheesemongers and cheesemakers to learn about their favorite cheese dips and discover any helpful hints on how to make your cheese dip more luxurious.<\/p>\n

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Widmar’s Brick Cheese Dip by Beautiful Rind<\/p>\n<\/figcaption><\/figure>\n

Don\u2019t Overlook Spreadable Cheeses<\/h2>\n

While people can buy nacho cheese or other pre-made cheeses on the market, several cheesemakers offer quality cheese spreads. Randall Felts, owner of Beautiful Rind<\/span><\/a> in Chicago, recommended Widmer’s Aged Brick Spread<\/span><\/a>, which the store also featured in their weekly Cheese Club. For Felts, it \u201creminds me of the \u2018cheese\u2019 that I had as a kid in the little packs with crackers and a red plastic spreader.\u201d Felts noted that Widmer \u201ctraces its lineage back generations to the inventor of brick cheese!\u201d<\/p>\n

Alise Sjostrom, president and co-owner of Redhead Creamery<\/span><\/a>, suggested their Pimento cheese<\/span><\/a> as a great alternative to regular cheese dips. People tend to be surprised that a Minnesota creamery makes its own pimento cheese, which people tend to associate it with the South of the US; Sjostrom has put her own spin on the recipe with different peppers. It\u2019s a regular favorite at the creamery; they tend to have it for lunch! She also likes to melt it and eat it with pork rinds. <\/p>\n

Redhead Creamery also makes a garlic cheese dip that can also be eaten straight or melted.<\/p>\n

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Mix Cheeses Together<\/h2>\n

A good dip can also be made by combining a few cheeses. Ken Monteleone<\/a>, owner of cheese shop Fromagination<\/span><\/a>, likes a lot of spice so he uses Deer Creek Cheese\u2019s The Rattlesnake<\/span><\/a>, which is infused with tequila and Habanero peppers. Since not everyone may not love spice as much as him, he recommends combining it with other milder cheeses like a Hook\u2019s 5 Year Sharp Cheddar<\/span><\/a>, and add some creme. The result goes well with Mexican beers, sangria, tortilla chips, and even melted on a burger. He\u2019ll pair it with pineapple and mango to soften the spiciness as well.<\/p>\n

For folks wanting some bite without the heat, Beautiful Rind makes their own bleu cheese dip in the shop. Felts explained that they use \u201ca rustic, crumbly blue like Stilton or Felix from Caves of Faribault<\/span><\/a>. We mix roughly equal parts blue cheese and softened cream cheese with a bit of house-made shallot vinegar.\u201d They pair it with fresh pretzels or even on a roast beef sandwich.<\/p>\n

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Quark photo courtesy Milton Creamery<\/p>\n<\/figcaption><\/figure>\n

Go with Quality<\/h2>\n

One of the first ways to elevate a cheese dip is using artisanal cheese. That\u2019ll take it to another world from the \u201ccheese food\u201d found in many nacho cheeses. But that\u2019s not all. Felts recommended using high quality complementary ingredients as well. He said, \u201cFor instance, most cheese dips use cream cheese or a soft cheese base. Rather than using mass produced grocery store brands, use Gina Marie Cream Cheese<\/span><\/a> from Sierra Nevada Cheese Co or even Quark from Milton Creamery<\/span><\/a>.\u201d He also added that given his time in the South, he knows \u201cthe importance of good mayo. <\/strong>At Beautiful Rind, it’s Duke’s<\/span><\/a> or nothing.\u201d<\/p>\n

Monteleone said that he likes to take a traditional cheese dip from the grocery store to use it as a base and \u201cgrate in some of these small batch cheeses.\u201d It allows the best of both worlds: a delicious cheese that doesn\u2019t break the bank. He also suggested pairing the dip with small batch charcuterie including Nduja Spicy Spreadable Salami<\/span><\/a> that\u2019s made in Madison, WI.<\/p>\n

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Add Spice or Crunch<\/h2>\n

Pairings can also elevate a cheese dip. Sjostrom recommends adding pickles (or pickled items in general), fun toothpicks, crackers or even fresh dill that can make a cheese dip look even more appetizing. She noted, \u201cmy thought is just to add a little something fun, small and pickled to it, because it adds to the look because we eat with our eyes.\u201d<\/p>\n

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Prioritize Creativity! <\/h2>\n

Like anything in the cheese world, there\u2019s a lot of different ways to enjoy cheese dip. Dip is social, it\u2019s casual, and sometimes even mess. What it\u2019s not is serious. Making cheese dip offers the opportunity to break the rules and let your imagination run wild. Is your favorite sandwich a Reuben? Turn it into a dip. Want to include an ingredient in your cheese dip that represents your favorite team? Go for it. Sjostrom summed it up best: \u201cThere is a time and place for all cheese types. It\u2019s okay to eat what tastes good but it\u2019s a lot more fun to have something that has a story to add to the conversation.\u201d<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

With giant sporting events coming up like the Superbowl and the Winter Olympics, we naturally turn our thoughts to delicious and fun snacks. In other words, we think of cheese dips. While there\u2019s lots of cheese dips on the market, Cheese Professor talked with cheesemongers and cheesemakers to learn about their favorite cheese dips and … Okumaya devam et “5 Tips for Making Your Cheese Dip Super Bowl Worthy”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-2343","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2343","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=2343"}],"version-history":[{"count":0,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2343\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=2343"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=2343"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=2343"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}