Appetizer: United States – Wyoming (Rocky Mountain United States) – Wyoming Sagebrush Cheese Dip

Serving Size: 6

Approximate Time

Prep 15 min

Cook 20 min

Additional 5 min

Total 40 min

Ingredients

- 8 oz (225 g) cream cheese, softened
- 1/2 cup (120 g) sour cream
- 1/4 cup (60 g) mayonnaise
- 8 oz (225 g) sharp cheddar, shredded
- 4 oz (115 g) Monterey Jack or Colby Jack, shredded
- 2 tbsp (30 ml) unsalted butter, divided
- 2 cloves garlic, roasted (about 10 g)
- 1/4 cup (60 g) roasted red bell pepper, finely diced
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/8 tsp (0.5 g) cayenne pepper (optional)
- 1 tsp (1 g) culinary-grade dried Wyoming sagebrush, finely ground (see note for infusion alternative)
- 2 tbsp (10 g) fresh chives, finely chopped
- 1 baguette, sliced 12–16 pieces, or 8 oz (225 g) crackers, for serving

Instructions

Short Description:
A creamy, slightly smoky baked cheese dip brightened with roasted garlic and a subtle, earthy Wyoming sagebrush infusion. Served warm with crusty bread or crackers as a shareable starter.

Regional Notes:
This Wyoming version uses culinary-grade sagebrush to impart a distinct piney-earth flavor reflective of the high plains and sagebrush steppe, setting it apart from other American cheese dips that rely on chiles or paprika. The recipe emphasizes a light, controlled sagebrush infusion so the flavor complements rather than overwhelms the cheese.

1. Preheat oven to 375°F (190°C). Lightly butter a shallow 1- to 1.5-quart (1–1.5 L) baking dish with 1 tbsp (15 ml) of the butter.
2. Roast the garlic: wrap garlic cloves in foil with a small pat of butter and roast directly in the oven for 12–15 minutes until soft, or roast in a skillet over medium heat until fragrant. When cool, squeeze out the softened garlic.
3. Prepare the sagebrush flavor: Option A (dried): mix 1 tsp (1 g) finely ground culinary-grade dried sagebrush directly into the wet ingredients in step 5. Option B (infusion): heat 1/4 cup (60 ml) heavy cream with 1 tbsp (4 g) finely chopped fresh sagebrush leaves until just below simmering, remove from heat and steep 10 minutes, then strain; use the infused cream (cooled) in place of 1/4 cup (60 ml) of sour cream or mayonnaise—discard leaves.
4. In a medium bowl, beat the softened cream cheese until smooth. Add sour cream, mayonnaise, roasted garlic, lemon juice, Worcestershire sauce, and the prepared sagebrush (use chosen option), and beat until well combined and smooth.
5. Fold in the shredded cheddar and Monterey Jack, roasted red bell pepper, salt, black pepper, and cayenne (if using). Stir until evenly distributed.
6. Transfer the mixture to the prepared baking dish, smoothing the top. Dot the surface with the remaining 1 tbsp (15 ml) butter broken into small pieces.
7. Bake in the preheated oven 15–20 minutes until the edges are bubbly and the top is lightly golden. For a browned top, switch to broil for 1–2 minutes, watching closely to avoid burning.
8. Remove from oven and sprinkle with chopped chives. Let rest 3–5 minutes for easier scooping.
9. Serve warm with sliced baguette or crackers. Leftovers keep refrigerated in an airtight container up to 3 days; reheat gently in a 325°F (160°C) oven until warmed through.
10. Use sagebrush sparingly and only culinary-grade sources; adjust amount to taste to avoid overpowering the cheese.