Creamy Cheese Dip (Printer-friendly)
Warm, melty cheddar dip with smoky spices, perfect for chips and veggies at any gathering.
# What You Need:
→ Dairy
01 - 7 oz cream cheese, softened
02 - 7 oz shredded cheddar cheese
03 - ⅓ cup plus 1½ tbsp whole milk
→ Spices & Seasonings
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - ½ tsp smoked paprika
07 - ½ tsp black pepper
08 - ¼ tsp cayenne pepper (optional)
09 - ½ tsp salt
→ Garnish
10 - 2 tbsp chopped fresh chives or green onions (optional)
# How to Make It:
01 - In a medium saucepan over medium-low heat, combine the softened cream cheese and milk. Stir continuously until the mixture is smooth and fully melted together, ensuring no lumps remain.
02 - Gradually add the shredded cheddar cheese in handfuls, stirring constantly after each addition. Continue until all the cheese is fully melted and the mixture reaches a silky, uniform consistency.
03 - Stir in the garlic powder, onion powder, smoked paprika, black pepper, cayenne pepper if using, and salt. Continue heating gently for 2 to 3 minutes, stirring frequently to prevent the bottom from scorching.
04 - Remove the saucepan from heat. Transfer the dip to a serving bowl and garnish with chopped fresh chives or green onions if desired.
05 - Serve warm alongside tortilla chips, breadsticks, or fresh cut vegetables such as celery, carrots, and bell peppers.
# Expert Tips:
01 -
- It takes twenty minutes from cupboard to table and tastes like you spent an hour.
- The smoky kick from paprika and optional cayenne makes it miles better than anything from a jar.
02 -
- High heat will cause the cheese to separate into an oily puddle and you cannot fix it once that happens.
- This dip thickens as it cools so serve it right away or have a plan to reheat gently with a splash of milk.
03 -
- Grate your cheese from a block rather than using bagged shredded cheese and you will notice an immediately smoother melt.
- A pinch of mustard powder stirred in at the end wakes up every flavor without making it taste like mustard at all.