Twin Cheese Dip

Sharp cheddar and Roquefort whipped together with Coca-Cola sounds wild, but it works. The cola’s sweetness and mild acidity soften the blue cheese’s funk and round out the cheddar’s sharpness into something smooth, tangy, and seriously addictive.

Worcestershire, dry mustard, garlic, and a dash of hot sauce add layers of savory depth. Everything gets beaten until light and fluffy, almost like a pub-style beer cheese but with cola doing the loosening instead of ale.

This dip needs an overnight rest in the fridge. The flavors are harsh and separate when freshly made but meld into something completely different after 12 hours.

Pro Tips

• Bring the cheeses to room temperature before mixing. Cold Roquefort crumbles stay in chunks instead of blending smoothly.
• Add the cola gradually. Too much at once makes the mixture soupy. You want the dip thick enough to hold on a cracker.
• Use the sharpest cheddar you can find. Mild cheddar gets lost against the Roquefort.

Variations

• Swap the Roquefort for Gorgonzola or Stilton for a slightly different blue cheese character.
• Use real butter instead of margarine for a richer flavor.
• Spread on crusty bread and broil briefly for a quick blue cheese toast appetizer.