If you’re tired of the same ole’ same ole’, have an adventurous pallet, or simply adore odd combinations, then this hot blueberry cheddar dip recipe is right up your alley. Our idea for this dip was inspired by How Sweet it Is, and I mostly loved it because it’s kind of purple, which is one of my favorite color and I love white cheddar, so it was a match made in Heaven. Seriously, I’m a cheese-a-holic. If I had a mustache, I’d look like Monterey Jack from Chip & Dale’s Rescue Rangers every time someone uttered the word “cheese.”
What you need:
- 1 (8 oz) block of cream cheese, softened
- 8 oz white cheddar cheese, freshly grated
- 1/4 teaspoon nutmeg
- 1 heaping cup fresh blueberries
- 1 loaf of french bread, sliced (for dipping)
- 2-3 tablespoons olive oil
Fire up the oven to 375 degrees (Fahrenheit, to clarify for all you Euro folk who may be reading this). Slice your french bread, baste slices with oil and place on a cookie sheet to toast. In a mixing bowl, add cream cheese, grated cheddar and nutmeg. Fold in the blueberries and fill an oven-safe dish. Bake on the top rack for 30-35 minutes, or until the cheese is hot and bubbly. The blueberries should burst like they would if you were making pancakes.
At the 20 minute mark, put the bread in the oven on the lower rack to toast. You might want to turn it every 4-5 minutes or so. Serve the dip immediately, while it’s still hot and melty.
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