Cheese Dip Recipe

Make a roux

In a medium saucepan over medium heat, melt the unsalted butter until foaming but not browned (about 1–2 minutes). Add the all-purpose flour and whisk constantly for about 1 minute to cook the raw flour taste and form a light roux.

Add dairy

Slowly whisk in the whole milk and half-and-half in a steady stream to avoid lumps. Continue whisking until the mixture is smooth and begins to thicken, about 3–5 minutes over medium heat.

Soften cream cheese

Add the softened cream cheese in small pieces to the simmering milk mixture. Whisk continuously until the cream cheese melts completely and the sauce is smooth, about 2–3 minutes.

Melt the cheeses

Lower the heat to low. Gradually add the grated sharp cheddar and monterey jack, a handful at a time, whisking after each addition until fully melted and smooth before adding more. This prevents graininess and ensures a glossy dip.

Once the cheeses are melted and the dip is smooth, stir in the minced garlic, dijon mustard, smoked paprika, ground black pepper, kosher salt, and optional hot sauce. Taste and adjust salt and heat as needed. Keep the heat low so the sauce doesn’t separate—if it gets too hot, remove from heat briefly while stirring.

Finish with a squeeze of fresh lime or lemon juice if using; it brightens the flavor and balances the richness. Transfer the cheese dip to a serving bowl or small slow cooker set to warm.

Sprinkle the thinly sliced fresh chives over the top. Serve warm with tortilla chips, soft pretzel bites, steamed vegetables, or toasted baguette slices. Stir occasionally while serving to keep smooth; if the dip thickens, thin with 1–2 tablespoons warm milk and stir to reincorporate.