Ursula LeCoeur Victorian Suspense New Orleans

Better Than Better Cheddar

Better Than Better Cheddar

Better Than Better Cheddar

In 1922, Lagenstein’s Grocery opened in uptown New Orleans. At some point in the next 91 years, the family-run store concocted Better Cheddar Dip, a delightful cheese and spice spread that has been a staple at New Orleans parties for longer than anybody can remember. It’s available every day in the cold foods case at the store.

After Hurricane Katrina wiped out many people’s recipe files, the Picayune did every cook in the city a huge favor by gathering local favorites in Cooking Up a Storm: Recipes Lost and Found from The Times Picayune. That book called the recipe “Better Than Better Cheddar.”

I adapted the recipe for my own use. It whips together in minutes without turning on a stove.

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8 oz. sharp white cheddar cheese
8 oz. Gouda cheese
3 tablespoons finely chopped green onion, using white and green parts
¾ teaspoon fresh garlic, minced fine
¾ cup chopped walnuts
¾ cup mayonnaise
½ tablespoon Grey Poupon mustard


1) Grate cheese and mix together until well blended. I use an electric mixer for this.
2) Chop onion, garlic and walnuts.
3) Mix mayonnaise, mustard, garlic, onion and walnuts in small bowl.
4) Add mayo mixture to cheese. Mix by hand until well blended. Form into a ball or put in an attractive serving bowl.
5) Refrigerate until ready to serve.

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