Baked Gruyere Cheese Dip
Here's a delicious recipe I tried for a Wine and Cheese Tasting Party I had with hubby. Of all the dishes I experimented with that evening, we both liked this one best. Enjoy!
Servings: 8
Calories: 291kcal
Ingredients
- 1/2 cup sour cream
- 2 teaspoons whole grain mustard
- 2 teaspoons dried basil
- 8 oz. Le Gruyere Cheese shredded
- 6 oz. Monterey Jack Cheese shredded
- 3 oz. Parmesan Cheese grated
- 3 oz. sun-dried tomatoes in olive oil and garlic
- 3 oz. marinated artichoke hearts, drained optional
Instructions
- Preheat oven to 400℉. Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
- Coarsely grate 8 oz. Le Gruyere Cheese and 6 oz. Monterey Jack Cheese with a handheld shredder.
- Finely grate 3 oz. Parmesan Cheese.
Prepare the Dip for Baking
- In a medium bowl, combine 1/2 cup sour cream, 2 teaspoons whole grain mustard, and 2 teaspoons dried basil. Mix in the prepared cheeses.
- Spoon cheese mixture into a greased small baking dish or 8" cast iron skillet, which doubles as a nice serving dish.
- Top the cheese mixture with 3 oz. sun-dried tomatoes and, if desired, 3 oz. marinated artichoke hearts, drained.
- Bake in preheated oven for 10-15 minutes until bubbly. Serve warm with crusty sourdough bread, crackers, and freshly sliced apples or pears. This recipe will serve 6-8.
Nutrition
Calories: 291kcal | Carbohydrates: 8g | Protein: 18g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 67mg | Sodium: 600mg | Potassium: 452mg | Fiber: 2g | Sugar: 5g | Vitamin A: 698IU | Vitamin C: 7mg | Calcium: 518mg | Iron: 2mg
