The Cheese Dip with our Cheeses
There are things that enter your life one gram at a time. You notice it, you realize it. But it happens when it has become a granted element, as if it had been there forever. There are others of which you remember exactly every single moment when it happened. My first meeting with Cheese Dip was like that. And I mean the first real Cheese Dip, not those junk sold at the pitied Blockbuster (remember it?) I was used to associating this name with up to that point.
As I said, I remember the moment very well: February 2, 2014, Evansville, Indiana. Along with my teamates at that time, we Were guests at the house of Jim Johnson for a training session for the Jack Daniels Invitational of that year, that would have seen us among the participants. Waiting for dinner time, Jim decides to offer us a Sweet & Sour and to nibble something: he pulls out a couple of cheese types, a tex-mex tomato base in a jar, a little rub, an American sausage and in a couple of steps he took out for us a stunning dip cheese. In the following October, when we returned to the place in full team rank, remembering that experience we explicitly asked for more and we shoot a photo where half the team pretended to dip their chip into the bowl and that has been a good memory of that trip for long time.
Since then I have definitely re-evaluated the value of Cheese Dip. If the first thing I did, just came back to Italy was to provide for some quality Cheddar, I must say that the course of my journey has been towards on Italian cheeses: we have a patrimony (Perhaps not everyone knows that Italy boasts 487 different types of cheeses) that allows you to create crazy cheese dips that are tailored to a variety of needs, from the elegant evening to the game in front of the TV.
So I wanted to share with you three recipes of Italian Cheese dip each dedicated to a context:
Appetizer with Family
150 gr. Fontina Aosta
150 gr. Mozzarella
2 Spoons of Butter
1 glass of milk cream
1 Gallix Clove
1 teaspoon of dried Rosemary
1 teaspoon of dried Thyme
1 teaspoon of dried Oregano
1 teaspoon of Black Pepper
Crush the garlic and fry the pulp in the butter. Add the milk cream and di e Cut cheeses and melt to low heat. Add pepper and herbs and serve.
Suggested with: toasted rustic bread stripes
150 gr Gorgonzola
100 gr Stracchino
1 spoon mayonnaise
2 Spoons milk cream
1 teaspoon of Salsa Worcestershire
1 teaspoon of lemon juice
q.b. Salt and Pepper
Mix all the ingredients in a bowl and warm in micro waves at 650W for 2 minutes. Mix with a spoon and repeat for 30 seconds. Decorated with chopped chives
Suggested with: Toasted rye bread
Final of Champions
150 gr Squacquerone
50 gr Toma
50 gr. Puzzone di Moena
2 Spoons of milk cream
1 little onion
1 spoon of grated Grana cheese
q.b. Salt and Pepper
Mix the cheeses with the grated onion in a bowl and warm in micro waves at 650W for 2 minutes. Add salt and pepper, mix, sprinkle with Grana and return to the microwave at the Grill function for 30 seconds
Suggested with: Grill browned piadina stripes
These are some solutions but many others can be realized. What is your favorite itagliano cheese dip? Which cheese would you like to make one with?