Smoked Cheddar Dip
Our Smoked Cheddar Dip debuted as a curbside pickup option at our Farm Store & Welcome Center in August 2020 as a picnic option for walkers and hikers visiting the Farm’s trails. While picnicking season is over (except for the hardiest of outdoor enthusiasts!), this creamy dip has remained on the menu as a customer favorite.
“This recipe is easiest to make if it is broken down into two parts,” shares Inn Executive Chef John Patterson. “You can make the mornay sauce—essentially a cheese sauce—the first day, and mix in all the remaining ingredients the second. The dip can be made all in one day, but the mornay sauce needs to be fully cooled before adding the other ingredients into it. If not, you’re likely to end up with a strange cheese soup!”
This side dish is available as a rotation option at our Farm Store & Welcome Center for curbside pickup. Our Smoked Cheddar is always available for curbside pickup or can be shipped directly to your door.
Smoked Cheddar Dip
- ¼ lb smoked cheddar, finely grated
- ½ lb sour cream
- 1 lb cream cheese
- 1 lb caramelized onions (about 4 medium onions onions cooked with 3 Tbsp unsalted butter)
- 1 Tbsp smoked paprika
- 1 qt milk
- 1 ⅓ oz butter
- 1 ⅓ oz all purpose flour
- Salt to taste
- Warm milk in a medium saucepan just before boiling point. Reserve. In another medium saucepan, heat butter over medium heat and whisk in the flour. Once the flour has been incorporated, add the warm milk a little at a time, being sure to whisk out the lumps. Continue to cook over low heat for another 20 minutes. Remove the pot from the stove, and stir in the smoked cheddar cheese. Transfer cheese sauce to a non-reactive container and allow to fully cool.
- Once the cheese sauce has cooled, transfer to a mixing bowl. Fold in the cream cheese a little at a time (a mixer with a paddle attachment works great for this). Once the cream cheese has fully incorporated, add the sour cream and the caramelized onions. Season to taste with kosher salt. Dust the top with a little smoked paprika. We use sweet smoked paprika, but the hot smoked variety is also great if you want a little kick.