Cheez Whiz Recipe
Make Cheez Whiz Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cheese & Dairy
Stabilizers & Seasonings
Method
Prep
- 1
Measure & shred
Shred the sharp cheddar and cube the processed American cheese so they melt evenly. Measure out evaporated milk, butter, cream cheese and seasonings. Make a smooth cornstarch slurry by stirring 1 tablespoon cornstarch into 1 tablespoon cold water until no lumps remain.
- 2
Dissolve sodium citrate (if using)
If using sodium citrate, sprinkle the 1 tsp into the measured evaporated milk and whisk until dissolved. This will help create a stable, glossy emulsion when the cheese is added.
Cook
- 3
Warm dairy and butter
In a medium saucepan over medium-low heat, combine the evaporated milk (with dissolved sodium citrate if used) and unsalted butter. Heat gently, stirring frequently, until the butter has melted and the milk is warm but not boiling (small bubbles may form at the edges).
- 4
Add cream cheese and seasonings
Stir in the cream cheese, Dijon mustard, Worcestershire sauce, hot sauce, garlic powder, onion powder, white pepper, and salt. Continue stirring until the cream cheese is fully incorporated and the mixture is smooth and uniform.
- 5
Incorporate cornstarch slurry
Give the cornstarch slurry a quick stir, then whisk it into the warm dairy mixture. Keep the heat on medium-low and stir continuously for 1 minute to activate the starch. This will help the finished Cheez Whiz hold together when cooled.
- 6
Melt in the cheeses
Reduce heat to low. Add the shredded cheddar and cubed processed American cheese a handful at a time, whisking or stirring after each addition until fully melted and smooth before adding more. Maintain low heat — overheating or rapid boiling can make the sauce grainy. Total melting time should be about 4–6 minutes.
- 7
Smooth and adjust consistency
Once all cheeses are melted, continue stirring for 1–2 minutes until the sauce is glossy and homogeneous. If the sauce is too thick, whisk in up to 2 tablespoons of warm milk (or more evaporated milk) 1 tablespoon at a time until desired pourable/spreadable consistency is reached. If too thin, simmer gently 1–2 minutes to thicken, or add an additional 1/2 teaspoon cornstarch slurry and stir until thickened.
Finish & Serve
- 8
- 9
Serve warm
Transfer the Cheez Whiz to a warmed serving bowl or a squeeze bottle for easy use. Serve warm over toasted bread, fries, nachos, steamed vegetables, or as a sandwich spread. For best texture, keep warm over a low heat source; it will thicken as it cools.
- 10
Storage
Cool to room temperature, then refrigerate in an airtight container for up to 5 days. Reheat gently in a saucepan over low heat or in short bursts in the microwave, whisking and adding a splash of milk to restore smoothness.
