Cheese Dip Recipe

Make a roux

In a medium saucepan set over medium heat, melt the unsalted butter. Add the all-purpose flour and whisk continuously for 1 to 2 minutes until the mixture is bubbly and slightly golden (this cooks the raw flour taste).

Add milk and cream

Slowly pour in the whole milk while whisking constantly to prevent lumps. Then add the heavy cream. Continue whisking and bring the mixture to a gentle simmer (do not boil) until it thickens enough to coat the back of a spoon, about 3 to 5 minutes.

Soften the base and incorporate cheeses

Reduce heat to low. Cut the softened cream cheese into small pieces and whisk into the warm thickened milk mixture until fully incorporated and smooth.

Melt cheeses in batches

Turn off the heat. Add the shredded sharp cheddar and Monterey Jack in two additions, stirring each addition until melted and smooth before adding more. Warming the sauce gently prevents grainy cheese. If the sauce becomes too thick, add 1 to 2 tablespoons of milk to adjust consistency.

Add flavorings

Stir in the Dijon mustard, Worcestershire sauce, and hot sauce until evenly combined.

Season and finish

Stir in the minced garlic, smoked paprika, ground black pepper, and kosher salt. Taste and adjust seasoning. If desired, add the optional 1/2 teaspoon lime juice to brighten flavors. Fold in the finely chopped fresh chives, reserving a small sprinkle for garnish.

Transfer the cheese dip to a warm serving bowl. If the dip cooled and thickened too much, rewarm gently over low heat, stirring frequently, or microwave in 15-second intervals, stirring between, until smooth. Garnish with the reserved chives or chopped parsley. Serve immediately with tortilla chips, toasted baguette slices, vegetable sticks, or pretzels.

Leftover storage: cool to room temperature, transfer to an airtight container and refrigerate for up to 3 days. Reheat gently with a splash of milk, stirring until smooth.