Cheese Dip Recipe

Grate the cheddar and Monterey Jack so they’re fine and will melt quickly. Soften the cream cheese to room temperature and mince the garlic. Measure out milk, cream, and remaining seasonings.

Cook butter and flour

In a medium saucepan over medium heat, melt the unsalted butter until foaming. Add the all-purpose flour and whisk constantly for 1 to 2 minutes until the mixture is pale golden and has a nutty aroma (this cooks out the raw flour taste).

Add dairy

Slowly pour in the whole milk and heavy cream while whisking continuously to prevent lumps. Continue whisking and bring the mixture to a gentle simmer (do not boil) until it thickens slightly, about 3 to 4 minutes.

Incorporate cream cheese and aromatics

Reduce heat to low. Add the softened cream cheese and whisk until fully incorporated and smooth. Stir in the minced garlic, onion powder, smoked paprika, kosher salt, and black pepper.

Melt the cheeses

Add the shredded cheddar and Monterey Jack in small handfuls, stirring or whisking after each addition to ensure even melting and a smooth texture. Keep the heat low to prevent the cheese from seizing or becoming grainy. This should take 3 to 5 minutes.

Finish flavors

Once the cheese is fully melted and the dip is glossy and smooth, stir in the Dijon mustard, Worcestershire sauce, and hot sauce if using. Taste and adjust salt, pepper, or hot sauce as desired.

Transfer the cheese dip to a warmed serving bowl or small slow cooker on the low setting to keep warm. Stir in the lime juice if using. Sprinkle the chopped cilantro or parsley on top. Serve immediately with tortilla chips, sliced vegetables, pretzels, or warm bread.

If the dip thickens too much as it sits, thin with a splash of warm milk, stirring to reach desired consistency.