Cheese Dip Recipe

Grate and soften

Grate the cheddar and Monterey Jack and set aside. Remove the cream cheese from the fridge 15–20 minutes before starting so it softens and blends smoothly.

In a medium bowl, toss the grated cheeses together so they melt evenly during cooking.

Make a roux

In a medium saucepan over medium heat, melt the butter until foaming but not browned (about 1 minute). Add the flour and whisk constantly for 1–2 minutes until the mixture is bubbly and fragrant; this cooks out the raw flour taste.

Build the sauce

Slowly whisk in the whole milk until smooth and slightly thickened, about 1–2 minutes. Reduce heat to low. Stir in the minced garlic, Dijon mustard, smoked paprika, hot sauce, and black pepper. Let the mixture warm for 30 seconds to meld flavors.

Incorporate cheeses

Add the softened cream cheese in pieces, stirring until fully incorporated and smooth. Gradually add the grated cheeses, a handful at a time, stirring constantly so the sauce remains smooth and glossy. Do not boil — keep at low heat to prevent grainy separation. If the dip seems too thick, add an additional 1 tablespoon milk at a time to reach desired consistency.

Taste and season with kosher salt and additional black pepper or hot sauce if desired. If using pickled jalapeños, fold them into the dip now for some tang and heat.

Transfer the cheese dip to a warm serving bowl. Sprinkle chopped chives on top. Serve immediately with tortilla chips, soft pretzel bites, sliced baguette, or fresh vegetables. For a citrus brightness, offer a lime wedge to squeeze over the dip.

To keep warm for longer, place the serving bowl over a small pot of simmering water (double-boiler) or hold in a low oven (200°F / 95°C) for up to 30 minutes, stirring occasionally to maintain smooth texture.