Cheese Dip Recipe

Grate the sharp cheddar and Monterey Jack cheeses and set aside in the refrigerator until needed to help them melt more smoothly.

Soften the cream cheese at room temperature or microwave in 10-second increments until spreadable but not melted.

Mince the garlic and finely mince the onion. Slice chives and chop parsley/cilantro if using.

Melt butter and cook flour

In a medium saucepan over medium heat, melt the butter. Add the all-purpose flour and whisk continuously for 1 to 2 minutes until it forms a pale, slightly bubbly roux (do not let it brown).

Add aromatics

Add the minced garlic and minced onion to the roux and sauté for 30 to 45 seconds until fragrant. Add ground mustard, smoked paprika, cayenne, kosher salt, and black pepper; whisk to combine for 15 seconds.

Slowly whisk in the whole milk, then the heavy cream, pouring in a thin stream while whisking constantly to avoid lumps. Increase heat to medium-low and cook, whisking occasionally, until the mixture slightly thickens and coats the back of a spoon, about 3 to 5 minutes.

Reduce heat to low. Add the softened cream cheese in chunks and whisk until fully incorporated and smooth, about 2 to 3 minutes. Keep the sauce warm but not boiling.

Melt cheeses

Working off the heat (or with heat very low), add the grated cheddar and Monterey Jack in small handfuls, stirring or whisking after each addition until melted and smooth before adding more. This helps prevent graininess and separation. Total stirring time about 3 to 5 minutes.

Taste and adjust seasoning. If the dip is too thick, whisk in up to 2 tablespoons extra milk or cream to reach desired consistency. If using, stir in lime juice for brightness.

Keep the dip over the lowest heat or transfer to a warm serving dish. Garnish with sliced chives and chopped cilantro/parsley before serving.

Serve warm with tortilla chips, soft pretzels, crudités, or toasted bread. For party service, keep warm in a small slow cooker on low, stirring occasionally.

To store: cool to room temperature, transfer to an airtight container and refrigerate up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of milk to restore smoothness, or microwave in short bursts, stirring between intervals.