Aged Cheddar Dip Recipe

Mince and measure

Finely mince the shallot and garlic. Thinly slice the chives and finely chop the parsley. Measure out Dijon, Worcestershire, hot sauce (if using), salt, pepper, and lemon juice so they are ready.

Gently melt

In a small heavy-bottomed saucepan over low heat, melt the unsalted butter. Add the finely grated aged cheddar in two additions, stirring constantly with a silicone spatula until the cheese begins to melt and becomes smooth. Keep the heat low to prevent graininess. Remove from heat if it gets too hot.

If the mixture is too thick, whisk in the whole milk 1 teaspoon at a time until the cheddar reaches a thick, scoopable but smooth consistency. Do not add more than the specified amount unless necessary.

In a medium bowl, use a rubber spatula to beat together the softened cream cheese, sour cream and mayonnaise until smooth and homogenous.

Fold the slightly cooled melted cheddar into the cream cheese mixture in three additions, folding gently until evenly incorporated. Work quickly so the heat helps meld flavors but not so hot that it loosens the base.

Stir in the minced shallot, minced garlic, Dijon mustard, Worcestershire sauce, hot sauce (if using), sliced chives and chopped parsley. Taste and season with kosher salt and freshly ground black pepper. Add the lemon juice to brighten the flavor and stir to combine.

If the dip is thinner than desired, chill in the refrigerator for 30–45 minutes; chilling will firm it. If it becomes too firm, stir in up to 1–2 teaspoons of milk to loosen to desired consistency.

Transfer the dip to a serving bowl. Garnish with a sprinkle of smoked paprika and the remaining chives or parsley. Serve with crackers, cut vegetables, or toasted bread. For best flavor, allow dip to sit at room temperature 10–15 minutes before serving so flavors open up.