Friday, July 31, 2015

Garlicky Egg and Cheese Dip

Whenever I’m visiting someone and they serve something I really like, I try to learn how to make it. This dip is one of those recipes from Pani Natalya (Pani  is an Ukrainian honorific for women), whom I’ve had the pleasure to visit with a couple times at Purdue. True to the incredible Ukrainian hospitality, she always has a delicious fare laid out for her guests. One of her dishes that I really enjoyed was an egg and cheese dip which has been in her family for years. The first time I had it, it was served on roasted eggplant slices topped with tomato slices. A fantastic appetizer! Another time we had the dip with crackers and veggies, and it was equally delicious. She was kind enough to pack some for me to take home and also told me how to make it. In the recipe below, I’ve made one minor change - replaced mayonnaise with sour cream. It doesn’t turn out as creamy with just sour cream, so I did add a little bit of mayonnaise. Still tastes great if you leave it out, so feel free to adjust the sour cream/mayonnaise ratio to your liking.


2 eggs - hard boiled and finely chopped
3-4 cloves of garlic
1-1½ cups shredded cheese - 5 cheese Italian blend (or other cheese of your choice)
1-1½ cups sour cream (or mayonnaise)
~¼ cup mayonnaise (optional - use if you like the dip very creamy)
½ - 1 Tbsp chopped dill (or other herbs) - optional

Crush the garlic cloves (preferably in a garlic press). Fine mincing would work, but crushing helps release the juices which make this dip so garlicky.

Mix the eggs, garlic, cheese in a bowl. Add the sour cream/mayonnaise and mix. Adjust quantity till you get the consistency and creaminess that you want. Mix in chopped herbs if using. Refrigerate until ready to serve.
Serving suggestions
This dip tastes great with crackers or crunchy vegetables like carrots, sweet peppers, broccoli, celery or other crudites.


If you have time and want to make a fancier appetizer or side, you can serve it with roasted eggplant and tomatoes. I had baby eggplants and cherry tomatoes on hand, so I pan roasted the eggplant slices, sprinkled a little bit of salt, added half a cherry tomato on each piece and a small dollop of the dip; sprinkled with crushed black pepper and chopped parsley for a colorful vibrant bite sized snack.



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Creamy egg and cheese dip with a delicious garlic flavor!

Posted by The Cooks of Cake and Kindness on Friday, July 31, 2015

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