Gouda Cheese Dip

In a different kitchen in a different state.  No, that would not be a different state of mind, although sometimes I can go there too, but not today.

A request to incorporate the recent skydiving experience into my blog is my next challenge.  So, let’s see, how about something with alcohol!  We planned on making this dip after the jump Saturday evening, but drank the brandy before making the dip.  In Texas, you cannot purchase alcohol before noon, so now we sit waiting to make the dip on Sunday morning.  At least the game doesn’t start until later.   Well, ok, not going to wait until later.

Gouda cheese dip

1 round gouda cheese (approximately 8 oz)

8 oz cream cheese

8 oz sour cream

3 TBSP Brandy (unless you are in Texas and don’t want to wait until the liquor store opens on Sunday in the afternoon then you use what’s in the house and that would be Hazelnut liqueur which was suggested by my cousin Dianna)

Put all of the ingredients in a crock pot and let it all melt which with this crock pot it will take about 1 hour, stirring a couple of times during that time.  If you do not have time to wait an hour, put the ingredients in the microwave to melt together, then put the dip in the crock pot to keep warm.  Another option, if you do not have a  crock pot is to put the ingredients in an oven safe dish and bake at 350 for about 45 minutes or until melted, stirring once or twice while cooking.

Suggested foods to dip in the dip:

Apples

Crackers

French bread (sliced baguettes work well)

Suggested foods to put the dip over as a meal:

Pasta

Chicken

Chicken and pasta together (yes, there are people that this is not obvious to even when I list then one after the other)

Sandwiches, especially turkey sandwiches after Thanksgiving

Pictured below on a slice of french bread baguette and a wheat cracker.  Thanks to my cousin Dianna for setting up the picture!