This thick, creamy dip is always a hit, and its rich flavor pairs perfectly with the mild spiciness of the horseradish cheese chips.
Yields: 33 chips and 2 1/4 cups of dip
- 8 oz horseradish cheddar cheese, shredded
- 1 cup mayonnaise
- 1 1/4 cup sour cream
- 2 oz dried beef, minced
- 1 tbsp. dried minced onion
- 1 tbsp. dried parsley
- 1/2 tbsp. dried dill
- To make the dip, place the mayonnaise, sour cream, dried beef, and the spices into a bowl. Mix well to combine.
- Place the dip into a covered container and refrigerate for 1-2 hours to allow the flavors to marry.
- While the dip is chilling, prepare the chips as described below.
- Preheat your oven to 400° F.
- Line a cookie sheet with parchment paper.
- Place the cheese in a bowl.
- To measure for the chips, press some of the cheese into a tsp. to fill it.
- Drop the cheese from the tsp. in a small mound onto the prepared cookie sheet. Press it down gently with your fingertips.
- Space each mound of cheese about 2″ apart. The cheese will expand as it melts in the oven. You should be able to fit 6 chips per cookie sheet.
- Place the cookie sheet into the center of the preheated oven, and bake for 5-6 minutes, until the cheese just stops bubbling (the oil from the chips will still be bubbling,) and the chips are golden brown.
- Remove the tray from the oven, and place on a wire rack. Allow the chips to cool for a few minutes before trying to handle them. They will be very hot, and they will crisp up as they cool.
- Once they’re cool enough to handle, remove the chips from the tray using a metal spatula.
- Place them on a plate between layers of paper toweling to blot off the extra oil.
- I doubt there’ll be any leftovers, but if there are: store the chips in a zipper bag, and the dip in a covered container in the refrigerator.