Cheese Dip Recipe

Prepare cheeses

Grate the cheddar and Monterey Jack cheeses and soften the cream cheese so they are ready to melt quickly and evenly.

In a medium saucepan over medium heat, melt the butter until foaming but not browned, about 1 minute.

Whisk in the flour to form a roux. Cook, whisking constantly, for 1 to 2 minutes to remove the raw flour taste; do not let it brown.

Slowly whisk in the milk and cream, adding a little at a time to keep the mixture smooth. Continue whisking until combined and beginning to thicken, about 3 to 4 minutes.

Reduce heat to low. Cut the cream cheese into pieces and whisk into the warm milk mixture until fully melted and smooth.

Add the grated cheeses in batches, stirring or whisking until each addition is fully melted before adding more to prevent graininess. Keep the heat low and remove from direct heat if the sauce starts to simmer too vigorously.

Stir in the minced garlic, onion powder, ground mustard, smoked paprika, and hot sauce (if using). Whisk until the spices are incorporated and the dip is smooth.

Taste and season with kosher salt and freshly ground black pepper. If the dip is too thick, thin with 1 to 2 tablespoons of milk; if too thin, cook on low for another minute while stirring.

Transfer the cheese dip to a warmed serving bowl. Sprinkle the chopped chives and sliced jalapeños on top for garnish.

Serve immediately with tortilla chips or soft pretzels. If you need to keep it warm for a while, place the bowl over a small pan of gently simmering water or use a low setting on a slow cooker, stirring occasionally to maintain smoothness.