Creamy Cheddar Cheese Dip (Printable Version)

Rich, melted cheddar and cream cheese blend with smoky spices for an irresistible warm party dip.

# Ingredient List:

→ Dairy

01 - 7 oz cream cheese, softened to room temperature
02 - 7 oz sharp cheddar cheese, freshly shredded
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 freshly ground black pepper
08 - ¼ tsp cayenne pepper (optional)
09 - ½ tsp kosher salt

→ Garnish

10 - 2 tbsp fresh chives or green onions, finely chopped (optional)

# How to Make:

01 - In a medium saucepan over medium-low heat, combine the softened cream cheese and whole milk. Stir continuously with a whisk or wooden spoon until the mixture is completely smooth and the cream cheese has fully melted, approximately 3 to 4 minutes.
02 - Add the shredded cheddar cheese in three small handfuls, stirring constantly after each addition. Continue stirring until each portion is fully melted and the mixture becomes silky and uniform before adding the next handful.
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 while stirring frequently to prevent the bottom from scorching and to allow the flavors to meld together.
04 - Remove the saucepan from heat and carefully pour the dip into a warm serving bowl. Sprinkle the chopped chives or green onions over the top for a fresh finish and a pop of color.
05 - Serve immediately while warm alongside tortilla chips, crusty bread, breadsticks, or an assortment of fresh cut vegetables such as celery, bell peppers, and carrot sticks.

# Expert Tips:

01 -
  • It comes together in one saucepan with zero fancy techniques, making it nearly impossible to mess up even after a couple of drinks.
  • The smoky paprika and optional cayenne give it a depth that makes people ask what your secret ingredient is.
02 -
  • If the dip gets too thick while sitting out, stir in a splash of warm milk and it will come right back to life.
  • Pre shredded cheese is coated in anti caking powders that make the dip grainy, so grab a block and a grater for the smoothest result.
03 -
  • Grate the cheese while it is still slightly cold from the fridge because it shreds more cleanly and melts more evenly into the warm base.
  • Keep the heat at medium low the entire time, as patience with low heat is the single biggest factor between a silky dip and a broken greasy mess.

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