Hot Blueberry Cheddar Dip with Toasty Bread.Some things in life make sense.
Chocolate and peanut butter. Budgets. Highly expensive yet impractical shoes. Fireplaces on chilly nights and cold ocean waves on steamy ones. Turquoise jewelry. Having a weird yet not inappropriate dad-like crush on Steve Martin. Neon.
And some things in life don’t.
Flats. Skinny jeans. Broccoli. Unfluffed pillows.
You know… just to name a few.
And even though I just KNOW what you’re thinking, that bubbly cheese and blueberries belong right up there next to pants that flatter your figure like a lovely stuffed sausage, I’m throwing them in the sensible category. And you’ve gotta trust me.
I envisioned this dip for DAYS and it was the weirdest thing: all I could think about were the blueberries bursting just like they do inside of blueberry pancakes, muffins and coffee cake. You know how I am. Straight up obsessed.
This is, um… so not a pancake, muffin or coffee cake. It’s an actual bowl of cheese with blueberries smashed inside, just begging to blow open and bleed blue and purple into the whitest cheddar you’ve ever seen. I know right?
And while it may not do much for you alone (though I am never above eating such a thing with a spoon), when blanketed on top of super crisp, golden bread? It makes all the difference. It becomes the slice of parm topped with a dried apricot or the strawberry jam melting over a pile of brie. I mean, not literally. Duh. But it is JUST LIKE THAT. It is so stupidly simple yet so gourmet tasting. It makes you feel like… super important. Rich. Elegant. Like you don’t even deserve such a thing when you totally do.
And really… you totally do. I’m the best influence ever.
Hot Blueberry Cheddar Dip with Toasty Bread
1 (8-ounce) block of cream cheese, softened
8 ounces white cheddar cheese, freshly grated
1/4 teaspoon nutmeg
1 heaping cup of fresh blueberries
1 loaf of french bread, sliced
2-3 tablespoons olive oil
Preheat oven to 375 degrees F. Place two oven racks on the middle and lower level. Slice bread and place on a baking sheet, drizzling it with olive oil.
In a bowl, mix cream cheese with grated cheddar and nutmeg. Fold in blueberries. Place in an oven-safe dish, then set on the top oven rack. Bake for 30-35 minutes, or until cheese is hot, golden and bubbly, and blueberries and bursting. At the 20 minute mark, place baking sheet with bread on the lower rack to toast, checking and tossing every 4-5 minutes. Serve immediately! With white wine, of course.
P.S. wine is required.