So much for a healthy diet, right?
I could say in my defense that it has been one of those days, on top of a week that has been one of those weeks, and while that is entirely true that is still not a valid excuse to consume that little bowl of cheesy deliciousness and call it dinner.
I had a Woodchuck too, might as well go all out.
The one smidgen of self-respect I have left tells me that at least it wasn't as bad as Fat Sandwich, which is where my BF found himself for the first time in years last night.... and even that still doesn't make it better.
All judgments from the health food peanut gallery aside, this was a delicious way to end the week and (sort of) unwind for a few minutes before the start of a very hectic weekend.
Baked cheese dip is usually something we make for family parties, so the proportions for an individual serving are a little guestimated (but let's be honest you really can't screw up cheese, more cheese and mayonnaise).
Here's what's in it...
Baked Cheese Dip
4 oz light cream cheese
2 TBSP mayonnaise
3-4 TBSP grated/shredded Parmesan cheese
2 scallions (green and white parts) diced
black pepper to taste
Crackers/chips for eating (see note)
Preheat oven to 385* . Combine cheeses and mayonnaise in an oven safe dish with enough black pepper to taste. Place dish in oven for 8-10 minutes until top is browned and dip is bubbly. Top with green onions and enjoy with your favorite adult beverage.
Note: Usually I eat this with Crunchmaster Gluten Free crackers when we make it at parties but we didn't have any of those handy tonight. Instead I made a quick chip by taking a Sweet Ali's gluten free pizza crust, topping it with a drizzle of olive oil and a sprinkle of pepper and the leftover Parmesan cheese I had shredded. I popped that in the oven for 10-12 minutes right alongside my dip and cut into wedges for serving. The result was a crunchy/chewy (almost pita chip) type chip perfect for this heavy dip.
So what's your go to guilty pleasure? (don't worry I won't tell)