Better Cheddar Dip, said to have originated at Langenstein’s grocery store, has been a staple on the New Orleans party circuit for as long as Ruby Benoit can recall. In her homemade version of the oft-imitated concoction, she mixes extra-sharp white Cheddar with smoky Gouda, roasted garlic paste, and toasty pecans to create the dip’s signature symphony of harmonious flavors.
These days, Ruby whips up a batch for gatherings large and small, regardless of the season. The dip is heavenly year-round with simple buttery crackers. During the summer months, she serves the savory spread with a colorful selection of crudités. Leftovers, if there are any, make an unbeatable omelet filling or grilled cheese sandwich.
- ¼ cup mayonnaise
- 1 ½ teaspoons hot sauce
- 1 ½ teaspoons Creole seasoning
- 1 teaspoon red wine vinegar
- ¼ pound extra-sharp white Cheddar cheese, shredded
- ¼ pound smoked Gouda, shredded
- 1 teaspoon roasted garlic paste
- 2 green onions, chopped
- ¼ cup pecans, toasted and chopped
- Garnish: sliced green onion
- In a small bowl, combine mayonnaise, hot sauce, Creole seasoning, and vinegar. In a large bowl, combine cheeses, garlic paste, green onion, pecans, and mayonnaise mixture. Cover and refrigerate 4 hours. Garnish with green onion, if desired. Serve with crackers or raw vegetables.