This post has been updated as of September 2014 with new photography!
Put anything with cheese, bake it and I am sold.
I was thinking about my favourite foods the other day. The list probably goes something like this: anything Thai, chipotle, jalapeno, or buffalo; pasta; butter; bacon; cheese; popcorn; perogies; and sushi. Actually, there are more flavours in that list than actual foods… but whatever. Did I lose you?
Cheese of any sort (particularly if it’s melted) should be at the top of that list. And cheese dips in general. My. mouth. waters. at the very thought of them.
Book club rolled around again a couple weeks ago (the best day of the month, in my opinion) and I once again had to come up with a potluck item. I looked around the kitchen and saw two things – lots of tomatoes and a big basil plant I have somehow kept alive for a record amount of time. I instantly thought “bruschetta”!
But that would be too easy. And too… common. So I consulted my dear friend Mr. Google. And then I found this.
Come to MAMA!!!
In true Domestic Blonde fashion, I made some changes. Obviously. And it was THE BOMB. Like, I wanna eat it every minute. I may have (read: definitely did) eat half the dip by myself. Is it rude to eat that much of your own potluck item?
- 1 cup sour cream
- 1 package cream cheese
- 1/2 tsp mustard powder
- 1 tsp dried thyme
- 2 cups marble cheese (or any kind)
- 1 cup chopped fresh basil
- 1 tomato, seeded & diced
- Place the diced tomato in a strainer and sit in the sink. This is to let as many of the juices drain out. Mix together the sour cream, cream cheese, 1 cup shredded cheese, mustard power and thyme. When smooth, add basil and tomatoes. Spread into baking dish and top with remaining cheese. Bake at 400 degrees for 15 minutes. Serve with tortilla chips or baguette slices.