Cheese Dip Recipe

Grate and measure

Grate the cheddar and monterey jack so the amounts equal the listed cups. Soften the cream cheese by leaving at room temperature for 30 minutes or microwaving in 10-second bursts until pliable. Drain the canned green chiles if using.

Mince the onion and garlic finely so they will melt into the dip without large pieces (or use a food processor). Chop cilantro and slice green onions for garnish; set aside.

In a medium heavy-bottom saucepan over medium heat, melt the butter. Add the minced onion and cook, stirring, until translucent and soft, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Sprinkle the flour over the softened onion mixture and stir constantly for 1–2 minutes to cook the raw flour taste and form a roux. Do not let it brown significantly.

Slowly whisk in the milk and half-and-half a little at a time until smooth, breaking up any lumps. Increase heat to medium-high and continue whisking until the mixture thickens and just begins to simmer, about 4–6 minutes.

Reduce heat to low. Add the softened cream cheese in pieces and whisk until fully melted and incorporated, creating a smooth base.

Stir in the grated cheddar and monterey jack in small handfuls, whisking or stirring constantly so the cheese melts evenly and the sauce stays smooth. Do not boil the sauce after adding cheese to prevent separation.

Once the cheese is melted and the sauce is glossy, stir in kosher salt, black pepper, smoked paprika, and cayenne. Taste and adjust seasoning as needed.

If using diced green chiles, fold them into the dip now and warm through for 1–2 minutes. Stir in the lime juice and chopped cilantro if using.

Transfer the dip to a serving bowl or a small slow cooker set to warm. Sprinkle sliced green onions on top. Serve immediately with tortilla chips, toasted bread, or vegetable sticks. If the dip thickens as it stands, thin with 1–2 tablespoons of warm milk and stir to smooth.