This seriously addicting cheddar cheese sauce made in 15 minutes is rich, spicy, and made without processed cheese! We’re sharing all of our secret tips and tricks for making silky smooth cheese dip easily in one pan.
Bring out the tortilla chips, and dig into this unbelievably creamy spicy cheddar cheese dip. It’s one of my favorite guilty pleasures, especially when I can wash it down with a frosty margarita!
You can’t go wrong with this classic party app, and don’t be surprised when it disappears right before your eyes. With just 7 ingredients, it’s a restaurant-quality recipe that isn’t just for parties. To make it a meal, serve it with 30-minute cheesy chicken quesadillas or serve it as a sauce over roasted broccoli or cauliflower.
“I am a cheese fan and this dip looks amazing. Even better, it uses only real ingredients which I love.” ~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!” – Amanda
Why you’ll love this recipe
- Big on flavor! We use extra sharp cheddar cheese for the biggest and boldest flavor, while jalapeño peppers and hot sauce bring the heat!
- Secrets to the creamiest texture. No lumps or chunks here! Just smooth, luxuriously creamy sauce with soft bits of sautéed jalapeño throughout.
- Quick and easy in one pot – 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!
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 sauce
- 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.
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.
Spicy cheddar cheese dip is best served immediately, along with your favorite tortilla chips, sliced baguette, soft pretzel bites, and bell pepper strips!
Expert Tips
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!
Variations for Cheddar Cheese Dip
- Swap out the cheese. Substitute half of the sharp cheddar cheese with pepper jack cheese.
- Add even more flavor with chilies. Add a can of diced green chilies when you add the milk, sour cream, and cornstarch mixture.
- Stir in some spices. Try adding a teaspoon of taco seasoning for a slightly smoky flavor.
Storage
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.
If you want to prepare the dip in advance, you can make it up to 1 day before, and store it in the refrigerator until you’re ready to serve it. Reheat according to the instructions above.
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
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, sliced baguette, soft pretzel bites, and bell pepper strips!
⭐️ Did you make this recipe?
Please leave a review and let us know how you liked it!
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.
This looks great! I’ve pinned it and I can’t wait to try it out with a pitcher of margaritas.
Pass a chip please!! This dip looks amazing!
Cathy
Thank you, Cathy!
Hi Shinee. This recipe looks so delicious. Can’t wait to try it. Stopping over from Wow Me Wednesday link party. Pinning this recipe.
Bonbon, thanks for stopping by! 🙂
This looks amazing! Definitely going to try it for my next party!
Yay, let me know know how you like it. Thanks!
Aaaand I pin! Hubby will love it.
Thank you!
I am so like you, love chips and cheese dip. My biggest weakness!! Thanks for sharing, going to have to try this one.
Yay, it’s so good. Let me know how you like it, if you make it. Thanks, Cheryl!
This looks incredible! The most perfect cheesy dip I’ve ever seen! I can’t wait to make this this weekend 🙂 YUM!
Yay, so glad you like this recipe, Rachael. Thanks for stopping by!
What a great recipe, Shinee! I always avoid buying cheese dip because it’s got so many preservatives, but I never thought of making it at home. I can’t wait to try out this recipe with all the tips you mentioned. It looks mouthwatering!
Thanks so much, Beeta! Hope you enjoy this one. 😉
Shinee,
I am drooling seeing this dip. I am addicted to the Cabot extra sharp and seriously sharp cheese. add to that the jalapenos and the hot sauce….Yum! I am in heaven! Thanks for sharing this recipe
Sure thing. Thanks for stopping by, Sandhya!
This looks incredible! Gimme alllll the chips 🙂
Thank you, Medha! 🙂