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White Cheddar, Roasted Garlic and Sriracha Dip


Tillamook1

 

The Tillamook cheese factory sits in a small town in the far northern corner of Oregon. A charming setting for a charming cheese factory, one that has managed to remain small in feeling while growing wide in distribution.

While the cheese with the iconic ship on the package is easy to find in stores all over the US, Tillamook has managed to keep a small town feeling to what they’re doing. The cows all graze happily no more than 80 miles from the factory, the cheese makers all must learn how to make the 100 year old recipe the old fashion way (by hand in big metal tubs) before being allow to touch the machinery, the Board of Directors is made up exclusively of the farmers who own those happy local cows, and Tillamook farmers never use artificial growth hormones.

I was able to visit and sample (read: gorge myself) on the award wining cheese that Tillamook produces. From hand made special cheese like the Smoked Black Pepper White Cheddar and the Garlic Chili Pepper Cheese (my favorite) to the award winning Vintage White Extra Sharp Cheddar, and even the (only available at the factory) Cheese Curds.

I even came back with a suitcase full of Baby Loaf sized cheeses, ready for more of that cheese sampling (gorging) in my own home. Turning these brick sized hunks of cheese into several sharable treats, like this dip.

Roasted Garlic, Sriracha Dip

Epic Chocolate Stout Cake with Chocolate Bourbon Sour Cream Frosting

Ingredients

  • For the Cake:
  • 7 wt oz 72% dark chocolate, chopped (about 1 ½ cups)
  • 1 cup (2 sticks) unsalted butter
  • 12 ounces Chocolate Stout
  • 3 and 1/4 cups granulated sugar
  • 4 eggs + 2 yolks
  • ¼ cup canola oil
  • 2/3 cup sour cream
  • 3 cups flour
  • 1 tbs baking powder
  • 1 tbs espresso powder
  • ¾ cup unsweetened cocoa powder
  • 1 tsp kosher salt
  • For the Frosting:
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup sour cream
  • 4 cup dark chocolate chips, melted & slightly cooled
  • 4 cups confectioners sugar
  • 1/4 cup bourbon
  • ½ cup heavy cream

Directions

    For the cake:
  1. Preheat oven to 350.
  2. In the top of a double boiler (or a bowl set over gently simmering water), add the dark chocolate, and butter, stirring frequently until just melted. Stir in the chocolate stout.
  3. In the bowl of a stand mixer beat the sugar, eggs and yolks until well combined, light and fluffy, about 3 minutes.
  4. Add the oil and sour cream, beat until well combined.
  5. Slowly add the chocolate, beating until all ingredients are well incorporated, scraping the bottom to make sure all us well combined.
  6. In a separate bowl whisk together the flour, baking powder, espresso powder, cocoa powder, and kosher salt.
  7. Sprinkle the dry ingredients over the wet ingredients, stir until just combined.
  8. Grease and flour 3, 9-inch cake pans (or two cake pans, and 12 cupcake tins).
  9. Pour the batter evenly between the pans.
  10. Bake at 350 for 20-25 minutes or until the top springs back when lightly touched, (15-17 minutes for cupcakes).
  11. Allow to cool, remove from pans (it’s easiest to transfer to a plate lined with parchment paper.)
  12. To assemble a tall cake it’s easiest if all ingredients are cold, warm cake and frosting tend to slide. For best results chill the cake layers for 1 hour prior to assembling.
  13. Chill assembled cake until ready to serve.
  14. For the frosting:
  15. In the bowl of a stand mixer beat the softened butter on high until creamy, about 3 minutes. Add the sour cream, beat until light and fluffy.
  16. Slowly pour the melted chocolate into the mixer, beating until well combined with the butter mixture.
  17. Add the powdered sugar and slowly building up speed, beat on high until well combined.
  18. A few tablespoons at a time add the bourbon and the cream, allowing to fully incorporate before adding more. Scrape the bottom of the bowl to make sure all ingredients are well incorporated.
  19. Cover bowl and refrigerate until set, about 20-30 minutes.

Notes

This will make a 3 layer cake or a two layer cake and 12 cupcakes.

https://domesticfits.com/white-cheddar-roasted-garlic-and-sriracha-dip/
Roasted Garlic, Sriracha Dip3

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Comments


Anna @ Crunchy Creamy Sweet September 17, 2013 um 7:19 am

Ooooh, this dip has to happen this weekend. Cheese and sriracha – I’m so in!

Reply

Jessica @ A Kitchen Addiction September 17, 2013 um 9:08 am

I would need to make a double batch of this dip just so that I can sneak a taste before my husband inhales it! Love it!

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ashley – Baker by Nature September 17, 2013 um 10:45 am

Three of my favorite things in one dip?! Me – NEED – noooooow.

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Sara September 17, 2013 um 2:00 pm

Many moons ago, I lived on Long Island for awhile and pined to anyone who would listen about the treasure that is tillamook cheese. Good thing beer wasn’t on my radar then… I would have been friendless. I’ve never made a cheese dip before. Think the medium cheddar would work or should I wait for the vintage to go on sale?

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Cassie | Bake Your Day September 17, 2013 um 3:09 pm

I’d love a cheese factory tour. And I’d love every ounce of dip in that bowl. Great recipe!

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Anna (Hidden Ponies) September 17, 2013 um 4:14 pm

Ooooh cheesy dips, you get me every time. LOVE this.

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Chung-Ah | Damn Delicious September 17, 2013 um 8:17 pm

How fun! And what an amazing way to use up that cheese – anything Sriracha is always a plus in my book!

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Kitchen Belleicious September 18, 2013 um 8:13 am

I want that now! Divine! Nothing we like more than a combination of heat and cheese

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Nicole @ Young, Broke and Hungry September 18, 2013 um 8:42 am

I can never say no to cheese and sriracha.

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Georgia @ The Comfort of Cooking September 18, 2013 um 1:57 pm

OMG. This would never make it to the party I’d bring it to! Thing is, I don’t know whether hubby or I would demolish it first… We’d have to fight for it, lol.

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Julie @ Table for Two September 18, 2013 um 3:27 pm

Must make this dip next time we have friends over, totally amazing!!

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claire @ the realistic nutritionist September 18, 2013 um 6:59 pm

I want to stick a straw in this and drink it. Immediately.

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Tieghan September 18, 2013 um 7:14 pm

This is just too good!! It would last like a second over here, which just means I need to double, not triple the batch on Sunday!

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Des September 18, 2013 um 10:24 pm

I am sooooooo jealous that you got to tour the Tillamook Factory. I am all about Tillamook cheese. And this dip with sriracha?!? GIRL, I can’t handle the deliciousness.

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Emily {Pink Tiger in the Kitchen} September 19, 2013 um 8:30 am

This dip…. Oh.my.geez! It has everything in that makes the world right!! Cheese, roasted garlic and sriracha!! I am ALL over this!!

Reply

addie | culicurious September 21, 2013 um 8:41 am

Looks like a fantastic dip! I love Tillamook’s cheese 🙂

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Sarah September 23, 2013 um 5:16 pm

This looks like the perfect dip to make for a party weekend! Delicious!

Question…is it possible to make this ahead of time? Blend it all but don’t cook it until I’m ready? Or could I cook it all and then re-heat it when I need it?

Reply

Jackie September 23, 2013 um 7:11 pm

It’s actually better if you make it a few days ahead, the flavors blend really well. Of make it, heat it and then store it. Just reheat before you serve.

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Jen @ Savory Simple September 24, 2013 um 9:19 am

Just hand me the bowl and a spoon!

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Carrie @ Bakeaholic Mama October 4, 2013 um 5:00 am

Oh my goodness Jackie this dip looks amazing! I can’t wait to try it, my husband loves snacks like this.

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Kare @ Kitchen Treaty October 4, 2013 um 7:18 am

Okay, yeah. I’m drooling and I’m not ashamed to admit it. This looks unreal. Love Tillamook!

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Lea Ann (Cooking On The Ranch) October 13, 2013 um 11:01 am

I’ve been to Tillamook and hardly buy any other brand now. We really enjoyed our visit there and their products are good. And speaking of good, I must make this dip soon. I found your blog while Googling for Homemade Buffalo Chicken Wing Sauce. I’m a new subscriber here.

Reply

sowmya October 29, 2013 um 2:22 am

I adore dips.. I can’t live without them.. you gave me another yum dip recipe 🙂

Reply

25 Hot Savory Dip Recipes! November 21, 2013 um 4:01 am

[…] White Cheddar Roasted Garlic Sriracha Dip from Domestic Fits […]

Reply

Thursday Things | hipstercooker January 30, 2014 um 8:51 am

[…] Über excited for the Super Bowl because of this dip. totally […]

Reply

Cary April 12, 2014 um 6:48 am

Made this last night and ate. the whole. thing. Perfect with broccoli (so I could tell myself I was at least eating vegetables, right?!), rye bread, and white wine.

Reply

Jackie April 14, 2014 um 11:21 pm

Sounds good to me!

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Maura July 26, 2015 um 2:22 pm

SO good! Made it earlier today for an afternoon thing with friends and family and it was a hit! I used some other white cheddar brand but I will make a point to find Tillamook for next batch. Thanks for sharing.

Reply

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