Crack Dip
- Source Lynne Roberts
- 2 - 4 gherkin
- 250 Gram sour cream
- 250 Gram cream cheese
- 500 Gram cheese
- 1 Tablespoon condensed milk
- 1 Tablespoon malt vinegar
- 1 Pinch mustard powder
- Place all ingredients in food processor
- Blend then refrigerate and/or freeze in small containers
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Serve with crackers, bagel crisps, chips etc or can be used as a spread on sandwiches
I made this with Edam cheese and it didn't taste right. I think I usually use Tasty
Lynne actually uses half Edam and half Tasty cheese or Bergers low fat tasty cheese
I made a half recipe and just used tasty cheese. I added a splash of the gherkin pickling juice too. Is good.