Cheese Dip Recipe

Melt butter and make roux

In a medium saucepan over medium heat, melt the unsalted butter. Once bubbling but not browning, add the all-purpose flour and whisk constantly for 1 to 1 1/2 minutes until the mixture is smooth and has a faintly toasted smell (this cooks out the raw flour flavor).

Add milk and cream

Slowly pour in the whole milk and heavy cream in a steady stream while whisking to prevent lumps. Increase heat slightly and continue whisking until the mixture thickens and comes to a gentle simmer, about 3–5 minutes. Reduce heat to low.

Soften cream cheese

Add the softened cream cheese to the warm (not boiling) sauce and whisk until fully incorporated and smooth.

Add cheeses

Remove the saucepan from direct heat. Gradually add the grated cheddar and Monterey Jack cheeses in small handfuls, stirring between additions until each batch melts into a smooth sauce. This prevents the cheese from seizing or becoming grainy.

Season and flavor

Stir in the minced garlic, Dijon mustard, hot sauce (if using), Worcestershire sauce, paprika, salt, and black pepper. Taste and adjust seasoning. If the dip is too thick, return to low heat and whisk in up to 2 tablespoons of milk to reach desired consistency; if too thin, simmer very gently while whisking until it thickens.

Transfer the cheese dip to a serving bowl or small slow cooker set to warm. Sprinkle the chopped fresh chives and crushed red pepper flakes (if using) over the top. Serve immediately with tortilla chips, warm bread, soft pretzels, or vegetable crudités. Rewarm gently if needed; avoid high heat to prevent separation.