Ingredients
- 2 cups shredded sharp cheddar cheese
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon dried parsley
- 1/4 teaspoon cayenne pepper (optional for a bit of heat)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup buttermilk
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup unsalted butter, melted
Feel free to substitute the buttermilk with regular milk mixed with a tablespoon of vinegar if necessary. For a different flavor profile, try adding chopped chives or dill.
Instructions
- Preheat your oven to 375°F (190°C). Grease a small baking dish or cast-iron skillet with butter or cooking spray.
- In a large mixing bowl, combine the cream cheese, sour cream, garlic powder, onion powder, parsley, cayenne pepper, salt, and black pepper. Mix until smooth and well-blended. This step always reminds me of helping my abuela mix her famous sopa de fideo—different ingredients, but the same loving care.
- Fold in the shredded cheddar cheese, ensuring it’s evenly distributed throughout the mixture.
- Pour the mixture into your prepared baking dish, smoothing the top with a spatula.
- In a separate bowl, combine the buttermilk, flour, baking powder, and melted butter. Stir until just combined to create a dough.
- Drop spoonfuls of the dough over the cheese mixture in the baking dish, creating little mounds like the biscuits my grandmother used to roll out by hand.
- Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the cheese is bubbly.
- Allow the dip to cool slightly before serving. As a personal touch, I like to sprinkle a bit of extra parsley on top for a burst of color.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International