Spice-Crusted Carrots with Sambal Yogurt


Our family's quintessential heirloom recipe. Smooth, sublimely delicious cheese dip, with a bit of a tang, that smacks you right in the kisser.


So, okay, you guys......from the very, very, very, first Christmas Eve's I can remember, ever, ever......and then for a few years before that, it was ritual at our house - there on Hendon Drive, in Calgary, and then later in Kelowna, that Mom made her Cheese Dip.

You know, it just wasn't Christmas Eve without it. Without kith and kin eagerly, indulgently, dipping, crunching, mmm-ing.

Then and noYelloww, every single one in our family can never get enough. We love Mom's Cheese Dip, but still only make it, usually once a year - at Christmas of course. It's that special!!

I just bucked tradition and made a double batch for Thanksgiving, and quickly got a note from my dearheart niece, Michelle, stating, "Yikes!  I don't think you are allowed to make that outside of Christmas." 

Sorry, I just couldn't wait!

So there I was yesterday, happily looking out from my forest facing kitchen, with a silly, guilty, smile stuck on my face, doing something wrong, but oh, so right!  

I plopped those somewhat unlikely ingredients all together in the bowl and whipped the bejeepers out of them.

And then, oh my!!  You kind of forget from year to year, but then again you don't.  Mom's Cheese Dip is all silky and potently yummy, and tastes like love and home and so much delicious comfort, that, yesterday, it was hard to stop testing it to make sure it's okay for everyone. 

I'm not sure if it really, truly, is THE WORLD'S BEST cheese dip. But it might be........ and I know one thing for sure, this Thanksgiving, my cup runneith over with gratitude for family heirloom recipes. 

Thanks Mom! Your Cheese Dip is still nothing less than Heavenly.


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I often take little liberties, with some of the ingredients, making my 'tablespoons', and other measurements, quite generous.  But first, try it just as is, and then you can't go wrong 'customizing', to suit your tastes.

1  8-ounce package cream cheese, softened
3 tablespoons Cheez Whiz
4 generous tablespoons McLaren's sharp cheese
2 tablespoons grated sweet onion (Walla Walla, Vidalia, Maui)
2 teaspoons hot, prepared horseradish
3 tablespoons vinegar
2 tablespoons mayonnaise
Walnut sized chunk of butter (big walnut!)
Few drops Tabasco

Cream, whip, whip together, thoroughly, with electric mixer.  Let mellow in fridge for at least 2 hours, or up to 2 weeks.  Serve with chips or crackers, or your favorite dippers.  Oh my!