Ingredients
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1 tablespoon dried onion flakes
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1 teaspoon dried dill weed
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1 teaspoon dried chives
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1 teaspoon instant minced garlic
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1/2 teaspoon dried parsley
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1/2 teaspoon garlic powder
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1/2 teaspoon garlic salt
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1/4 teaspoon sea salt or 1/4 teaspoon kosher salt
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8 ounces cream cheese, softened
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4 ounces shredded cheddar cheese
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2 tablespoons white wine
Instructions
- Combine all of the dried spices. These can be stored for later use or used immediately.
- Mix together spices, softened cream cheese and wine until it is well incorporated and uniform.
- Stir in shredded cheese.
- Keep refrigerated until about 1/2 hour before serving. I recommend letting it rest in the fridge for at least 2 hours before serving to allow the spices re-hydrate and the flavors to come out.
- If you have any left-overs they can be safely refrigerated and stored for up to a week or two in an air-tight container.