1 cup shredded sharp cheddar cheese
1 cup shredded mild cheddar cheese
5-6 green onions chopped
1.5 cups chipped walnuts (toasted, please)
1 cup (or slightly more) delicious mayonnaise
Raspberry Chipotle sauce
Thing 1. Raspberry Chipotle Sauce and Acquisition Thereof:
Just because you've never heard of it doesn't mean it doesn't exist. I did have to scour NYC for it when I prepared this for my birthday last year. I called every Whole Foods in NY, but I was looking for a specific brand, and because alot of the stockers hadn't heard of it, I think they assumed they didn't have it. You just have to go look in the barbecue sauce/condiment aisle. I ended up getting it at the Food Emporium on Greenwich St. in Tribeca. Here in Michigan, after searching at Trader Joes (which seemed like the more obvious choice) I found it at Busch's. It looked like this:
Thing 2. Toasting of Walnuts:
You should know right off the bat that I am slightly allergic to walnuts. This is unfortunate because my tongue swells a little everytime I eat them but we all have our cross to bear. I love the taste of them so much that I usually just eat them anyway. I hope eventually that it will be akin to building up immunity to the itchiness of wool-- very much worth it.
In any case, I think walnuts are so much better toasted and I do it by putting them in a pan (I use Calphalon) and tossing them about on Medium-High (closer to Medium) until I can smell them. That's how I know they're done.
Thing 3. Actual instructions:
- Mix first five ingredients and spread into a pie plate (or other serving dish. I have two pieces of Le Creuset-- one is a teakettle, and one is a small casserole dish which I use to make twice baked potatoes, and which I use to serve this dip.)
- Spread a layer of Rasperry Chipotle Sauce on top. It should be thin-ish. But you should not be able to see the dip underneath.
That's it! Then you eat it with relish and wait for the swelling in your tongue to die down.
Texas Raspberry Chipotle Love.