This cheese dip got eaten so fast, I didn't have a chance to take any pictures of the process or the finished product! Don't worry, though ... It is super-easy to make. This French sheep's milk cheese has a pungent aroma, and a mild nutty flavor.
16 ounces cubed P’tit Basque cheese (remove rind before cubing)
1/2 cup regular or low-fat mayonnaise
1/2 cup regular or low-fat sour cream
1 tablespoon Summer’s Secret Seasoning, plus a pinch or two for topping
1 teaspoon granulated garlic or garlic powder
Freshly ground pepper
Stuff you'll need ...
Food processor or blender
Place all ingredients, except ground pepper and pinches of Summer’s Secret Seasoning, in the food processor or blender and process until smooth. If using a blender, stir the ingredients together in a large bowl and then process the mixture a little at a time, stirring all batches together after each is blended.
Scrape the cheese dip into a bowl, top with freshly ground pepper and the reserved pinches of Summer’s Secret Seasoning, and refrigerate for at least an hour to meld the flavors. Cheese spread can be made several hours before serving, or even the day before.
Serving Suggestions ...
Serve with bread or crackers. Try some on whole-grain bread and top with a thin slice of tomato or ham. Serve with a light red wine, such as Beaujolais or Pinot Noir.