Razzmatazz Dip (Print version)
A sweet-savory party dip layered with sharp cheddar, pecans, green onions, mayo, and hot pepper raspberry preserves.
# Ingredients:
For the dip
01 -
6 green onions, finely chopped, white and green parts
02 -
2 cups (230 g) shredded sharp cheddar cheese
03 -
2 cups (220 g) pecans, finely chopped
04 -
3/4 cup (170 g) mayonnaise, plus 1 tablespoon if needed
05 -
1/4 teaspoon black pepper
06 -
1 jar (10-12 oz or 280-340 g) hot pepper raspberry preserves
For serving
07 -
Pretzel chips, corn chips, sturdy crackers, celery sticks, or carrot sticks
# Instructions:
01 -
Finely chop the green onions and pecans. Smaller pieces make the dip easier to scoop and give every bite an even mix of crunch and onion.
02 -
In a medium bowl, stir together the cheddar, pecans, green onions, mayonnaise, and black pepper until the mixture is evenly coated and holds together. Add 1 extra tablespoon of mayo only if the mixture looks dry.
03 -
Transfer the mixture to a shallow 9x9 dish or small serving platter. Press it into an even layer with a spatula so the raspberry topping can cover the whole surface.
04 -
Stir the hot pepper raspberry preserves to loosen them, then spoon them over the cheddar base. Spread gently from the center outward so the layers stay neat.
05 -
Cover and refrigerate for at least 1 hour. Let the dip stand for 10-15 minutes before serving with pretzel chips, corn chips, crackers, or vegetables.
# Good to know:
01 -
Best chilled for at least 1 hour before serving.
02 -
For neat layers, add the preserves the same day you serve the dip.
03 -
Use sturdy chips or crackers because the dip is thick.