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Smoky Charleston cheese dip

Yields10 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

This smokier version of Trisha Yearwood's Charleston cheese dip uses smoky cheese, sundried tomatoes and olives for a delicious departure from the original.

Smoky Charleston cheese dip

 ½ cup mayonnaise
 1 (8-ounce) package cream cheese, softened
 4 ounces Gruyére, shredded
 2 ounces New Zealander cheese, shredded
 5 sundried tomatoes in oil, rinsed, patted dry and then finely chopped
 3 marinated Kalamata olives, finely chopped (herb-marinated work best)
 2 cloves garlic, finely chopped
 1 tablespoon chives, finely chopped
 8 slices bacon, crumbled
 8 butter crackers, crushed (we used Ritz Roasted Vegetable)
 butter crackers (for serving)

Preheat the oven to 350 degrees F.


Mix the cheese dip
In a medium bowl, mix the mayonnaise, cream cheese, Gruyére, New Zealand cheddar, olives and garlic. If you can't find New Zealand cheddar, you can substitute 1 ounce of medium cheddar and 1 ounce of Gouda cheese.


Cook the cheese dip
Transfer the mixture to a shallow baking dish (a 9-inch pie plate or gratin dish works well). Top the mixture with the cracker crumbs and bake until heated through, about 15 minutes.


Garnish and serve the dip
Remove the pan from the oven and top your dip with bacon crumbles and chives. Serve it immediately with butter crackers, pita or bagel chips.

Nutrition Facts

Servings 0