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.
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