Roasted Garlic and Sriracha Cheese Dip
Roasted garlic and Sriracha are blended in to this cheese dip, perfect for dipping with your favorite pretzels.
When it comes to professional football, I always tell people that I have favorite players, not favorite teams. Peyton Manning and Drew Brees are my two favorites. So I always root for their teams. Hubby is a Giants fan, so I root for them too. I do, however, have some teams that I dislike. Such as the Patriots. I know we lived in Boston for ~7 years, but I just can’t root for the Pats.
With Hubby being a Giants fan, and me being a Peyton Manning fan, it makes a lot of sense. So I was really excited this weekend to watch the matchup of the Pats vs the Broncos. I won’t go in much detail here, but let’s just say I was happy to be a Manning fan on Sunday. While many of my friends back in Boston were bummed about a loss.
Since we knew that game would be a good one, we had some friends over and I whipped up some appetizers to enjoy. This dip caught my eye because, well, sriracha, cheese, and roasted garlic. Enough said. I served it with some Pretzel Crisps, and this would be great with homemade pretzel bites as well.
Two Years Ago: Pumpkin and Gingerbeer Biscuits and Mango Salsa
Three Years Ago: Brasato al Barolo (Beef Braised in Wine) and Pomegranate Cranberry Quinoa Salad
Four Years Ago: Gooey Bars
Five Years Ago: Crockpot Tamale Pie and Inauguration Day Cupcakes
Roasted Garlic and Sriracha Cheese Dip
Roasted garlic and Sriracha are blended in to this cheese dip, perfect for dipping with your favorite pretzels.
Yield: ~3 cups
Ingredients:
2 heads roasted garlic, cooled to room temp
1 Tbsp olive oil
8 oz cream cheese
1 Tbsp cornstarch
1/2 cup sour cream
2 cups white cheddar
1 Tbsp Sriracha red pepper sauce
Directions:
In a medium bowl, combine the cream cheese, cornstarch, sour cream, cheddar, and sriracha. Squeeze the garlic out of the skin and add to the bowl. Stir until completely mixed.
Add the mixture to a saucepan and head over medium high heat. Stir frequently until bubbling. Transfer to serving dish. Serve with pretzels or pretzel bites.
Recipe adapted from Domestic Fits
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Love these, I could eat the whole batch myself. So much healthier than the boxed crackers, that have all those ingredients I can’t pronounce!
beantownbaker — January 16th, 2013 @ 5:27 pm
I completely agree. We avoid processed foods as much as possible. I was glad to find a snack that Hubby loves so much and is *so* easy to make at home.
These cheez its are stunning looking! They must be very cheesy and crispy! I really need to make this for my husband soon!
beantownbaker — January 17th, 2013 @ 4:51 pm
They definitely are! Hubby convinced me to make more this weekend already 🙂
looks delicious – how do you think this would work with other cheeses? I’m thinkin’ pepper jack…
beantownbaker — January 18th, 2013 @ 2:29 pm
I would think other cheeses would work pretty well. I wouldn’t use anything too soft, but pepper jack should work. Let me know how it goes if you try it!
These look fantastic. Great photos. I’m going to make some this weekend. Please check out the food blog I have just started http://www.surreyKitchen.wordpress.com. Thanks!
beantownbaker — January 21st, 2013 @ 3:24 pm
Let me know what you think of them if you do make them!
I HATE pickles. They are awful, but I definitely love cheese crackers. I especially love white cheddar cheez-its 😉
beantownbaker — January 23rd, 2013 @ 2:27 pm
You should definitely make these then – they’re seriously so good!
beantownbaker — January 23rd, 2013 @ 8:34 pm
I don’t even eat my french fries that touched the pickle at restaurants. And I LOVE french fries!
I have always thought making your own crackers would be too much work. Your version looks straightforward and delightful. I’m sure the taste is worth all the effort!
beantownbaker — January 23rd, 2013 @ 10:27 pm
I agree, it was definitely much easier than I would have guessed. My sister, who never bakes, has already made these twice!
I don’t like fries that touched pickles either! Not only do they then taste like a pickle, but they get soggy and I prefer crunchy fries!
Um… Cheez-Its are one food I cannot have around. Once I open the box, I pretty much eat the whole thing. I love this homemade version!
Hello! I am more of a baker than a cook, so I was very nervous about what to make for my boyfriend’s Superbowl party! Found this recipe, and just made it! SUPER easy! I am really impressed by how much it tastes like a cheez-it… but better! I like this recipe and hope to try it with other cheeses! Thanks!
PS. I did use the silicon baking mat and that made it a lot easier. Good point to follow!
beantownbaker — February 3rd, 2013 @ 9:45 pm
So glad you enjoyed them!! I’ve already made them a handful of times with various cheeses and spices thrown in. They’ve all been delicious.
Oh my.Jen you done it.My little girl loves cheez it.I throwed the cheddar cheese(little bite size) once, don’t know what to make with it .I wish i had seen this earlier 🙁
Any was can we make these with bite size cheese sticks.?
MyKitchenOdyssey
beantownbaker — November 7th, 2013 @ 10:07 am
I’m sure you could use this dough to make any shape you’d like…
Thanks for your reply .I meant the cracker barrel cheese ,Can i use this cheese to bake cheez its.
MyKitchenOdyssey
beantownbaker — November 24th, 2013 @ 5:37 pm
I think any cheese that comes in a block would be fine for this recipe.
Many thanks jen.I will be doing it very soon.
MyKitchenOdyssey