Bob Armstrong Dip Recipe

Soften and combine cheeses

If the cream cheese is not fully softened, leave it at room temperature for 20–30 minutes or microwave in 10-second bursts until pliable. In a medium mixing bowl, beat the softened cream cheese with a hand mixer or vigorous whisk until smooth.

Add mayonnaise and sour cream to the bowl with the cream cheese. Mix on low speed or stir until fully combined and smooth, scraping down the sides of the bowl as needed.

Fold in the shredded sharp cheddar cheese evenly into the creamy mixture.

In a small bowl, whisk together the Cajun-style hot sauce, barbecue sauce, Worcestershire sauce and smoked paprika until homogeneous. Taste and adjust: if you want more heat, add up to 1 additional tablespoon hot sauce; if you prefer sweeter, add 1 teaspoon more barbecue sauce.

Stir the minced garlic, finely sliced green onions (reserve 1 tablespoon for garnish), lemon juice, kosher salt, and black pepper into the dip base until evenly distributed.

Pour the smoky-sweet hot sauce mixture into the dip and stir thoroughly until the dip is uniformly colored and flavored.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let flavors meld. For best results, chill 2–4 hours or overnight.

Before serving, stir the dip briefly. Transfer to a serving dish. Sprinkle the reserved shredded cheddar and chopped parsley or chives on top, add the thinly sliced green onion, and finish with a light crack of black pepper.

Serve chilled or at cool room temperature with corn chips, crackers, raw vegetables, or toasted baguette slices.