Better Cheddar Dip

Better Cheddar Dip

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.

Better Cheddar Dip
Serves 4
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  1. ¼ cup mayonnaise
  2. 1 ½ teaspoons hot sauce
  3. 1 ½ teaspoons Creole seasoning
  4. 1 teaspoon red wine vinegar
  5. ¼ pound extra-sharp white Cheddar cheese, shredded
  6. ¼ pound smoked Gouda, shredded
  7. 1 teaspoon roasted garlic paste
  8. 2 green onions, chopped
  9. ¼ cup pecans, toasted and chopped
  10. Garnish: sliced green onion
  1. 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.
Louisiana Cookin


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