Port Cheese Dip

Looking for a unique cheese dip for Christmas this year? Well here you go! Darcy and I tried this wonderful recipe when we went to St. Julian for a wine festival this summer and got to see Laura Kruella do a cooking demonstration.

Process (or use your blender):

  • 1/3 cup port wine
  • 2 Tbs butter


  • 1/4 cup sour cream
  • 4 oz. cream cheese
  • 8 oz. shredded cheese
  • Cayenne pepper to taste

Process until smooth. The dip needs to be refrigerated for 3 or 4 days before it will be edible. Just a warning: if you taste test immediately after you make it, you will be sure that you messed something up. You didn’t. Just let the flavors sit together for a while, and they will be tasty! Serve with your favorite cracker.

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