This seriously addicting cheddar cheese dip is rich, spicy, and made without processed cheese! Tips and tricks for making silky smooth cheese sauce are included!
Table of Contents
Why you’ll love this cheese dip recipe:
Bring out the tortilla chips, and dig into this unbelievably creamy cheddar cheese dip. It’s one of my favorite guilty pleasures, especially when I can wash it down with a frosty margarita!
- Flavor – We use extra sharp cheddar cheese for the biggest and boldest flavor, while jalapeño peppers and hot sauce bring the heat!
- Texture – No lumps or chunks here! Just smooth, luxuriously creamy sauce with soft bits of sautéed jalapeño throughout.
- Quick and easy – Don’t even think about running to the grocery store for Velveeta when you can make a homemade cheddar cheese dip in just 15 minutes!
You can’t go wrong with this classic party app, and don’t be surprised when it disappears right before your eyes.
Cheese dip isn’t just for parties, though! To make it a meal, serve it with 30-minute cheesy chicken quesadillas!
Key Ingredient Notes
- Whole milk – Use full-fat, whole milk for the smoothest texture.
- Cornstarch acts as an emulsifier to prevent the cheese sauce from clumping up.
- Butter adds richness to the sauce.
- Jalapeño – For a spicy kick! When chopping and deseeding jalapeño peppers, it’s important to wear disposable gloves and avoid touching your face or eyes. Residue from the peppers can transfer to your hands, causing a painful burning sensation that lasts for hours.
- Sour cream – Use a full-fat variety here as well. Sour cream helps thicken the cheese sauce and adds to its smooth and creamy texture. It also gives the sauce a hint of tang!
- Extra sharp cheddar cheese – Make sure you buy a high-quality brand of block cheese, and shred it yourself. Preshredded cheese are coated with anti-clumping coating making it harder to melt.
- Hot sauce – For more spicy heat!
How to make cheddar cheese dip:
- Melt the butter over medium heat in a medium-sized saucepan.
- Add the chopped jalapeño, and sauté for 1 minute.
- Meanwhile, combine the cornstarch and 1 tablespoon of milk in a small bowl, and mix until smooth.
- Add the remaining milk, cornstarch mixture, and sour cream to the saucepan with the sautéed jalapeño, and mix until combined.
- Reduce the heat to medium-low, and add the cheddar cheese, stirring constantly. The key here is to allow the cheddar cheese to melt slowly.
- Stir in the hot sauce once the cheese has melted.
Spicy cheddar cheese dip is best served immediately, along with your favorite tortilla chips!
Avoid clumping
Don’t rush the process! Heat the ingredients slowly, resisting the sure to increase the heat. Otherwise, the cheese will clump and become chunky.
Tips for Success:
Through many rounds of recipe testing, I’ve nailed down the top 3 secrets to the smoothest cheese sauce without using processed cheese. Not that I am against processed cheese, I actually love it for this hot cheese dip! It just doesn’t work in this cheddar cheese dip recipe.
- Grate your own cheese! Pre-shredded cheese contains additives called anti-caking agents. These additives prevent the cheese from clumping together in the bag. Unfortunately, they also prevent pre-shredded cheese from melting properly. Instead, buy a quality block of cheddar cheese, and grate it yourself.
- Don’t skip the cornstarch or try to use a substitute. It’s not added to thicken the cheddar cheese dip. Cornstarch becomes an emulsifier when it’s combined with whole milk, preventing the cheese sauce from clumping up and separating. It’s an essential ingredient for silky smooth texture!
- Use full-fat dairy. The higher the fat content, the smoother the cheese dip! This cheddar cheese dip recipe is not a diet food, but the rich flavor is worth every calorie!
Cheese Dip Variations:
- Substitute half of the sharp cheddar cheese with pepperjack cheese.
- Add a can of diced green chilies when you add the milk, sour cream, and cornstarch mixture.
- Try adding a teaspoon of taco seasoning for a slightly smoky flavor.
Make-Ahead Tips:
With only 5 minutes needed to prep ingredients and 10 minutes to cook, this cheddar cheese dip recipe is easy to whip up right before guests arrive.
- However, you can make it up to 1 day in advance, and store it in the refrigerator until you’re ready to serve it.
- Reheat the cheese dip on the stove in a small saucepan over low heat, stirring constantly.
- It’ll firm up as it cools but will return to a dippable consistency as it reheats.
Storing Tips:
- Store leftover cheddar cheese dip in an airtight container in the refrigerator for 3-4 days.
- To reheat, gently warm the cheese dip in a saucepan over low heat, stirring continuously. If the dip has become too thick, add a splash of milk to thin it back out to a smooth and creamy consistency.
- I don’t recommend freezing leftover dip, because it can become grainy after it’s thawed.
Cheese Dip FAQs:
The terms “cheese sauce” and “cheese dip” are often used interchangeably. However, there can be differences between the two. Cheese dips are occasionally thick and baked and need to be scooped onto chips and crackers. Meanwhile, cheese sauces are thin enough to drizzle over nachos, pasta, or vegetables.
Salty tortilla chips are my favorite, but you can also serve cheese dip with soft pretzels, cubed bread, crackers, or bell peppers. Also try drizzling it over nachos, steamed broccoli, or tacos!
While my spicy cheddar cheese dip recipe has similar flavors to many queso dip recipes, they aren’t exactly the same. Traditional queso is a white cheese sauce made using a variety of Mexican cheeses, such as asadero cheese and queso quesadilla cheese.
More Cheesy Dip Recipes:
Spicy Cheddar Cheese Dip
Ingredients
- 1 tablespoon (14 g) unsalted butter
- 1 jalapeno seeded and finely chopped
- 1 tablespoon (8 g) cornstarch
- ½ cup (120 ml) whole milk Note 1
- ½ cup regular sour cream Note 2
- 8 oz (225 g) extra sharp cheddar cheese freshly grated Note 3
- 1 tablespoon hot sauce
- Tortilla chips for serving
Instructions
- In a medium saucepan, melt the butter over medium heat and add chopped jalapeño. Sauté for a minute.1 tablespoon unsalted butter, 1 jalapeno
- Meanwhile, in a small cup mix cornstarch and 1 tablespoon of milk until smooth.1 tablespoon cornstarch
- Add the remaining milk, cornstarch mixture and sour cream into the sautéed jalapeño. Mix until combined.½ cup whole milk, ½ cup regular sour cream
- Reduce the heat to medium low and add the cheddar cheese. Melt the cheese slowly, stirring constantly.8 oz extra sharp cheddar cheese
- Stir in hot sauce.1 tablespoon hot sauce
- Serve immediately with your favorite tortilla chips.Tortilla chips for serving
Tips & Notes
– Refrigerate leftover cheddar cheese dip in an airtight container for 3-4 days.
– To reheat, gently warm the cheese dip in a saucepan over low heat, stirring continuously. If the dip has become too thick, add a splash of milk to thin it back out to a smooth and creamy consistency.
– I don’t recommend freezing leftover dip, because it can become grainy after it’s thawed.
Nutrition
This recipe was originally published on July 6th, 2015.
Delicious! I even forgot the hotsauce
So glad you enjoyed it, Nancy. Thanks for your feedback!
Yes!!! I’ve been craving cheese dip forever but have never found a good recipe. Thanks for the recipe and the tips! 🙂
I think I’ll top it with crumbled bacon and call it dinner! 😉 Delicious!
I’m loving this! Pinned and tweeted! I always love your creations, thanks for sharing this with us! I hope to see you tonight at 7 pm. Lou Lou Girls
The dip looks DIVIN Shinee!! Yums!! I may just try it out for my Dad’s birthday party!
I’m not a spicy fan, but I am a cheese fan and this dip looks amazing. Even better, it uses only real ingredients which I love. I may just try it, but without the jalapenos!
Jalapeños are totally optional. Hope you will love it. Thanks, Lydia!
Ooooooh I’m a chip/dip fanatic!! Your cheese dip looks to die for 😀 Can’t wait to test it out… like you, I’ve struggled with getting a great, smooth cheese dip…. thanks for the tips!
Thank you, Amanda! Hope you’ll enjoy it. 🙂