Cheddar Cheese Dip?

[Ruby the Liberal]

Hi everyone :hi:

I found an _amazing_ horseradish cheddar at the farmer's market last Saturday. I would like to make it into a dip, but unsure what to mix it with. I can shred it, but would prefer it to be a smooth mix with the focus on its flavor as opposed to a ranch-type with unmelted cheese.

Any suggestions?

[cbayer]

1. I love, love, love horseradish cheddar, but I have never had a lot of luck with

making a dip out of cheddar. It always seems to separate on me.

If I were going to try, i would make a Bechamel sauce first and put small amounts at a time of the grated cheese in. Might want to start with a small trial balloon first, as it would be so, so sad to waste that cheese.

Me? I would just eat it!

:hi:

[Ruby the Liberal]

2. Now that is a great idea!

Thanks! Will try with a small mix. May try as a fondue or in a small crock pot to see if I can keep it from separating.

[Warpy]

3. Bechamel tends to solidify as it cools

so a cooled cheddar bechamel would make a lovely spread for crackers or even a dip for firm chips, crackers or veggies. Just be sure to use butter instead of oil for the roux to kick the flavor way up.

Most dip recipes out there seem to try to get out of the step of making a simple bechamel sauce. I can never figure that out. It's one of the simplest things to do.

[ginnyinWI]

4. Add some American cheese to have a smooth sauce.

Maybe that's a sacrilege, but I've heard adding something like Velveeta to a regular cheese helps make a nice smooth sauce that won't separate.