1 (10 ounce) package softened Cheddar cheese, softened and diced
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 cup all-purpose flour (optional)
3 eggs
1/2 teaspoon ground black pepper (optional)
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch casserole dish.
In a small bowl, mix together the cheese, Parmesan cheese and salt. Drain the milk mixture from the mini-dip molds and set aside.
In a medium bowl, stir together the flour, eggs and pepper. Stir the egg mixture into the flour mixture until just moist; pour into the prepared crust.
Bake in the preheated oven 30 minutes, or until a sharp knife inserted into the center comes out clean. Bake 15 minutes, or until the cheese has melted.
This was a huge hit, didn't change anything! I used 1/2 tsp. baking powder and it turned out fine. I didn't have to bake quite as long, only about 30 minutes, so it's probably a good idea to use a cookie that is longer and has a cookie stone or rack underneath. I didn't have to bake quite as long, but it definately needs to be baked. The taste is amazingly delicious, I put in a second or two at the very end and it was gone. I will definitely make it again.
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