Cheese Dip Recipe

Shred & measure

Shred the cheddar and Monterey Jack if not pre-shredded. Measure out cream cheese, milk, butter, and seasonings so everything is ready.

Soften the cream cheese at room temperature for 30 minutes if refrigerated. This helps it melt smoothly.

In a medium saucepan over medium heat, melt butter until foaming (about 1 minute). Add the finely diced onion and cook, stirring occasionally, until translucent and softened, about 4–5 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown it.

Reduce heat to low. Add the softened cream cheese to the saucepan and stir until it begins to soften and incorporate with the butter and onions, about 2–3 minutes.

Whisk in the milk a little at a time to create a smooth sauce. Start with 1/4 cup, whisk to combine, then add remaining milk. Keep the heat low so the milk does not scald.

Stir in the dijon mustard, hot sauce, and Worcestershire sauce until evenly distributed.

Gradually add the shredded cheddar and Monterey Jack in small handfuls, stirring constantly after each addition so the cheese melts evenly and the sauce stays smooth. This should take 3–5 minutes.

If the dip is too thick, add up to 2 more tablespoons of milk, 1 tablespoon at a time, until you reach the desired consistency.

Stir in smoked paprika, black pepper, and sea salt. Taste and adjust seasoning — add more salt, hot sauce, or paprika to your preference.

Remove the saucepan from heat. Fold in half of the sliced green onions and half of the chopped cilantro or parsley (if using).

Transfer the cheese dip to a warm serving bowl. Sprinkle the remaining green onions, herbs, and optional crushed red pepper flakes over the top as garnish.

Serve warm with tortilla chips, crostini, or raw vegetable sticks. Keep the dip warm over a low heat source (small fondue burner or a warm oven set to 200°F / 95°C) if serving for an extended period. Reheat gently on the stovetop over low heat if it thickens.