Cheese Dip Recipe

Prep cheeses

Grate the sharp cheddar and monterey jack if not pre-grated. Cut the softened cream cheese into small cubes so it melts evenly.

In a medium bowl, combine the grated cheddar and jack and set aside.

Place a medium saucepan over medium heat and add the unsalted butter. When the butter is melted and foamy, add the finely diced onion and sauté until translucent, about 3–4 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant, being careful not to brown it.

Sprinkle the all-purpose flour over the onion-garlic mixture and whisk continuously for 1–2 minutes to cook out the raw flour taste and form a light roux.

Slowly whisk in the whole milk, starting with a few tablespoons to loosen the roux, then add the rest. Continue whisking until the mixture is smooth and begins to thicken, about 3–5 minutes. Reduce heat to low.

Stir in the cream cheese cubes into the warmed milk-roux, one or two at a time, stirring until fully melted and incorporated.

Add the combined grated cheeses to the warm sauce in small handfuls, stirring constantly so the cheese melts evenly and the sauce stays smooth. Keep heat low — do not boil — to prevent separation.

Once all the cheese is melted and the mixture is glossy and smooth, stir in the smoked paprika, Dijon mustard, hot sauce (if using), kosher salt, and freshly ground black pepper. Taste and adjust seasoning.

If using, fold in the diced tomatoes with green chilies and warm through for 1–2 minutes.

Remove from heat and stir in the fresh lime juice if using. Transfer the cheese dip to a serving bowl.

Garnish with chopped cilantro or chives. Serve immediately with tortilla chips, sliced baguette, vegetable sticks, or use as a sauce for nachos.

If you need to keep the dip warm for serving, place the bowl over a small pot of simmering water (double-boiler style) or transfer to a small slow cooker on low, stirring occasionally. If the dip thickens while holding, thin with a few tablespoons of warm milk and stir until smooth.