Lobby Bar Cheese Dip 5
This came back to me as we planned the Christmas Eve menu.
When I used to travel with Jack–and Jack and I were teamed together a lot back in my Amtrak days; just about any wierd or unusual assignment turned into the Frank and Jack Show–we traveled well.
Jack knew great places to eat in every city we visited.
We were sitting in the Lobby Bar of the Algonquin Hotel when the cheese dip ran out and I watched the bartender make a new batch. It’s very simple and very tasty.
This was a while ago. Jack’s been retired for about 14 years and it’s nine years since I left Amtrak left me.
- 1 jar Cheez Whiz. (Yeah, I know. It seems surprising that a classy dive like the Algonquin used Cheez Whiz, but I saw with my own and Jack’s eyes.)
- dry sherry (I think the barkeep used Dry Sack)
- cayenne pepper
Empty Cheeze Whiz in a bowl
Add sherry and stir until it reaches a smooth, but not runny, consistency
Add a dash or two of cayenne (may substitute Frank’s Red Hot).
(If you need to store the dip, press plastic wrap across the surface of the dip, forcing out all the air, to keep a film from forming.)
December 27, 2007 at 5:39 pm
Cheese Whiz? That’s not cheese – it’s a pasteurized processed cheese food…
December 27, 2007 at 5:59 pm
I never said it was cheese.
I said the dip was good.
December 27, 2007 at 6:10 pm
You called it cheese dip – not pasteurized processed cheese food dip…
December 27, 2007 at 8:16 pm
Actually, I called it “Lobby Bar Cheese Dip.”
You can try this at home, unlike the stunts you see in car commercials.
And it will be a lot cheaper than trying it the Algonquin, unless you are on expenses, as Jack and I were.
December 28, 2007 at 12:08 am
Bill, try it, it is really good. I juzt ate the last of it tonight.