Cheese Double Dippers Recipe

Make a roux

In a medium saucepan over medium heat, melt the butter until foaming. Add the all-purpose flour and whisk constantly for 1 to 1½ minutes until the raw flour smell cooks off and the mixture turns a pale blond.

Add milk

Gradually whisk in the whole milk, breaking up any lumps. Continue whisking and bring the mixture to a gentle simmer for about 2 minutes until it thickens slightly.

Finish cheese base

Reduce heat to low. Stir in the cream cheese until melted and smooth. Add the shredded cheddar and gruyère a handful at a time, stirring until fully melted and incorporated before adding more. Do not boil — keep the heat low to prevent cheese from separating.

Season

Whisk in the Dijon mustard, Worcestershire sauce, garlic powder, kosher salt, and black pepper. Taste and adjust salt/pepper if needed. Keep the dip warm on the lowest heat setting or transfer to a small fondue pot or chafing dish set to low.

Cook and prep smoky bacon

Cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, or bake at 400°F (200°C) for 15–18 minutes on a sheet pan. Drain on paper towels and crumble. Reserve in a small bowl.

Prep remaining toppings

Thinly slice the scallions. Chop roasted red peppers, pickled jalapeños, and toasted walnuts into small pieces. Measure out everything bagel seasoning into a small bowl. Place each topping into its own small serving dish so guests can dip into cheese and then into a topping.

Arrange the warmed cheese dip in a shallow, wide bowl or small individual ramekins so a dippable piece can be coated. Place the six topping bowls around the cheese dip(s): smoky bacon, scallions, everything bagel seasoning, roasted red peppers, pickled jalapeños, and toasted walnuts.

Provide a tray of dippers (pretzel bites, pita chips, carrots). To eat: first dip a bite into the warm cheese, then immediately dip that cheese-coated bite into one or more of the savory toppings to coat. Repeat with different toppings.

Garnish the cheese dip with chopped parsley and a light sprinkle of everything bagel seasoning if desired. Keep the cheese warm while serving to maintain a smooth, dippable texture. Refrigerate any leftovers in an airtight container for up to 3 days and reheat gently over low heat with a splash of milk.