Oh Better Cheddar, you cheesy, delicious, New Orleans goodness. How did I ever get along without you? The first time I got a taste of this stuff was at a friend of ours house. They are definitely New Orleans locals and they knew just who makes the best Better Cheddar: Langenstein's! I told Albin we HAD to figure out how to make this incredible spread. So now we make it nearly every time we entertain. It's so addictive.. and disappears fast! We had it at our last picnic and I just can't get enough. Be warned, it's not the prettiest stuff in the world, but it is incredible. If you love cheese half as much as I do, you are in for a treat!
Now that we are leaving New Orleans, this cheese dip on steroids will be accompanying us wherever we go. This one goes down in the family recipe archives.
Makes about 2 pounds.
1 lb. smoked Gouda cheese, shredded
1 lb. sharp white cheddar cheese, shredded
3 green onions, chopped, (white and green parts)
1 cup walnuts, chopped
Homemade Creole Mayonnaise (recipe follows)
In a large bowl, mix together the first 4 ingredients with enough Creole mayonnaise to get the consistency of a cheese spread.
Homemade Creole Mayonnaise
Makes about 1 ½ cups.
1 1/2 cups vegetable oil
1 large egg
1 tbsp. Creole mustard, homemade or store-bought, or any coarse, grainy brown mustard
1 1/2 tbsp. white vinegar
1 1/2 tbsp. fresh lemon juice
1/4 tsp. paprika
1 teaspoon yellow prepared mustard
1 tsp. salt
Dash of Tabasco sauce
Pour 1/4 cup of the oil in a blender. Add the egg, Creole mustard, vinegar, lemon juice, paprika, yellow mustard, salt, and Tabasco, and blend. Add the remaining 1 1/4 cups of oil in a steady stream with the blender running.
**Recipe adapted from Langenstein's