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Twin Cheese Dip Recipe

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This recipe for Twin Cheese Dip, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dept. 2078 -- Amie Retz
Added: Wednesday, March 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
12 oz. - sharp cheddar cheese
1 (4 oz.) pkg. - Roquefort cheese
1 - garlic clove
c. - Coke
2 T. - margarine, soft
1 T. - onion, grated
1 tsp. - Worcestershire sauce
1 tsp. - dry mustard
tsp. - salt
1/8 tsp. - Tabasco

Directions:
Directions:

Grate cheddar cheese into large mixing bowl. Add crumbled Roquefort. Put garlic through a press; add to cheeses with cup of the Coke and remaining ingredients. Beat with electric mixer on low speed until blended. Gradually add remaining Coke, then beat on high speed until mixture is fairly smooth, light and fluffy. Pack into covered container. Chill. Best if refrigerated overnight.

Personal Notes:
Personal Notes:
Makes about 3 cups. This dip keeps very well for a week or more. The twin cheese dip is good with raw vegetables, as a spread for cocktail breads or crackers, or even as a sandwich filling.

 

 

 

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