This Better Cheddar Cheese Dip comes with a warning – WARNING! You may become addicted to the extra scrumptious blending of multiple addictive-already ingredients like cheese, bacon, and walnuts. You may develop paranoid thoughts that others will attempt to eat your Better Cheddar Cheese Dip. If this occurs, make extra and hide it from the others so you can eat it ALL BY YOURSELF.
Many moons ago, my Mom began making this dip. It was based on a dip from an awesome little gourmet cheese shop in our town and soooo addictive. And this recipe has survived the test of time. Now the kids in our family ask for it and consume it in minutes flat. We always hold some back or we would never get any.
Favorite pairings are Carr’s crackers – something plain and crunchy that lets the Better Cheddar Cheese Dip speak for itself.
You have been warned. Now go make it!
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- 10 oz. Cracker Barrel Vermont Cheddar (or whatever cheddar is your fave - sharp & hard works well!)
- 6-8 slices of cooked and crumbled bacon
- 1 large bunch of scallions - chopped up to the dark green bit
- ¾ cup chopped walnuts
- ½ - ¾ cup of mayonnaise
- Bake Walnuts at 250 degrees for 15 min (don't burn them!).
- Grate Cheese.
- Combine all ingredients.
- Start Dipping!
Any chance this is the better cheddar recipe from the back burner?
Cameron – YES!!!! I used to live in Hockessin! How funny that you know the Back Burner! Is it still there?
haha, I just googled this recipe again since I misplaced it the last time and saw your reply. I no long live in Delaware (i’m in California now – from Wilmington originally but YES, it is still there, I visit when I am back in town…now I am just trying to get my hands on the Pumpkin Mushroom Soup they serve in the fall….anything for a taste of home!!!
I had this cheese for the first time at a party in Hockessin and was determined that I could make it myself. I’m so happy you’ve figured it out for me. Thank you. It’s really wonderful.
Hooray, Nancy! It is awesome to be able to make it at home! Thank you!
I’ve been making this dip for years (and been to the Back Burner in Delaware). I don’t use bacon, but a dash of liquid smoke – everyone loves it!