Cheese Dip Recipe

Make a roux

In a medium saucepan over medium heat, melt the unsalted butter. When foaming subsides, add the all-purpose flour and whisk continuously for 1 to 2 minutes until the mixture is bubbling and lightly golden (this cooks the raw flour taste).

Add dairy

Slowly pour in the whole milk while whisking constantly to avoid lumps. Add the heavy cream and continue whisking until the mixture is smooth. Bring to a gentle simmer (do not boil) and cook for 2–3 minutes until the sauce thickens to a creamy, coat-the-spoon consistency.

Soften base and add cheeses

Lower heat to low. Remove the saucepan from direct heat for 30 seconds to slightly cool the roux (this prevents the cheese from seizing). Gradually stir in the cream cheese cubes until fully melted and incorporated.

Add grated cheeses

Add the grated sharp cheddar and Monterey Jack a handful at a time, stirring after each addition until fully melted and smooth before adding more. Maintain low heat—do not let the sauce boil or the cheese may become grainy.

Add aromatics & seasonings

Stir in the minced garlic, Dijon mustard, Worcestershire sauce, hot sauce (if using), and smoked paprika. Taste and add kosher salt and freshly ground black pepper as needed. If the dip is too thick, stir in up to 2 tablespoons more milk to reach desired consistency.

Adjust and finish

If desired, add the lime or lemon juice to brighten flavors and stir to combine. Transfer the cheese dip to a serving bowl, sprinkle chopped fresh chives or scallions over the top, and optionally dust with a little extra smoked paprika for color.

Serve warm with tortilla chips, bread cubes, pretzels, or vegetable sticks. Keep leftover dip refrigerated in an airtight container for up to 3 days. Reheat gently over low heat or in short bursts in a microwave, stirring frequently; add a splash of milk or cream to restore smoothness.