For fans of cheese and cheesy hot dips, I think you'll like this one. I decided to bake them up in individual serving dishes, enough for one or two people to enjoy while sitting around watching basketball this week. But you could also bake it all up together in a single dish for the whole group to share.
Wine and Cheese Ramekins
1 cup cheddar cheese, shredded
1 cup Monterrey Jack cheese, shredded
1 cup mayo
1/2 cup white onion, finely chopped
2 tbsp white wine
2 tsp minced garlic
1/2 tsp paprika
Mix all the ingredients in a bowl.
Put the mixture into ramekins.
Bake at 350 degrees for 20-25 minutes until firm on top.
Remove from oven and serve with crackers.
NOTES
I prefer to buy cheese blocks and fresh grate the cheese, for some reason it just seems more malleable to me when mixing into a dish, but you can buy pre-grated cheese to save yourself the time.
You can also add chopped artichoke hearts to the dish to give it some more depth and texture.
This is one of those few dishes that is NOT better as leftovers. Reheating cheesy dip is not recommended so if you don't want to make a whole batch, the recipe is very easy to cut in half.
The city of Chapel Hill derives its name from the point where a Church of England was once located in the late 1700s (where the Carolina Inn now stands). The point was called New Hope Chapel hill which was then shortened to Chapel Hill.
The UNC ram mascot dates back to the 1920s. Their star fullback, Jack Merritt, was nicknamed "the battering ram” for his performance on the field, which gave Carolina's head cheerleader at the time the idea for the mascot. He shared his idea with the athletic business manager who gave me $25 to purchase Rameses I, a living ram who was then shipped in from Texas in time for the next pep rally.
I would say something specific about the Tarheel basketball team, but I'm pretty sure it wouldn't be nice, so we'll leave that alone.
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