Port and Cheese Dip

"I refer to this as an adult dip because of the Port. Whatever, it is very potent and wonderful if you like sharp flavors. I think I found it many years ago in an old army cookbook."
photo by Rinshinomori photo by Rinshinomori
photo by Rinshinomori
Ready In:




  • Crumble cheese.
  • Beat together with sour cream and Port.
  • Chill at least 3 hours and preferably overnight (covered tightly).
  • This definitely improves with age.

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  1. Maybe because I love port (lol) that this recipe appealed to me immediately. What a wonderful taste! I also added some minced garlic and another splash or two of port for good luck. Totally yummy! Thank you so much for posting this recipe.


This is a wonderful site. Must say this before I start. I was born in Northern Ireland and came to Canada in 1956. I started baking at a very early age and my mother was always supportive (even tho she probably did not have time). By the time I was 12 I was competing in local fairs and won quite a few ribbons. Later in my teens I added cooking (French style) to my hobbies and still prefer this style of cooking. Now we spend 6 months of the year in Southern Portugal and have learned a lot about the Portuguese cuisine. Do prefer the Norhern Portugal type of cooking, but they have the most wonderful bread in the world. I have one daughter who trained as a French chef and worked in that field for several years. Since then she has gone on to other things. <br>I don't have a favorite cookbook because I have too many to choose from. Since having the internet at my fingertips I have certainly expanded my recipe collections. I do take pride in serving good meals even for just the 2 of us. Luckily I have a husband who is a great taster and willing to try just about anything. <br>My pet peeve is to be served food on a cold plate in a restaurant. This is an absolute no-no as far as my husband and I are concerned.
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