Creamy Cheese Dip (Printable)

Smooth and rich cheese blend ideal for snacking with chips and veggies.

# What You Need:

→ Dairy

01 - 7 oz cream cheese, softened
02 - 5.3 oz shredded cheddar cheese
03 - 3.5 oz sour cream
04 - 1/4 cup whole milk

→ Flavorings

05 - 1 garlic clove, minced
06 - 1 tsp Dijon mustard
07 - 1/2 tsp paprika
08 - 1/4 tsp ground black pepper
09 - 1/2 tsp salt

→ Optional Add-ins

10 - 2 tbsp chopped fresh chives
11 - 2 tbsp finely diced jalapeños (optional)

# How to Make It:

01 - In a medium saucepan over low heat, combine cream cheese, shredded cheddar, sour cream, and whole milk. Stir continuously until the mixture is smooth and cheeses have melted.
02 - Add minced garlic, Dijon mustard, paprika, black pepper, and salt. Stir until fully blended and heated through.
03 - If desired, fold in chopped chives and diced jalapeños for added flavor and heat.
04 - Transfer the dip to a serving bowl and serve warm alongside chips, breadsticks, or fresh vegetables.

# Expert Suggestions:

01 -
  • It comes together in under twenty minutes, which means you can be stress-free and actually enjoy your guests instead of being stuck in the kitchen
  • The texture is pure silk—not grainy, not broken, just impossibly creamy in a way that keeps people reaching back for more
  • It's forgiving and adaptable; you can make it your own without worrying about ruining it
02 -
  • Low heat is not optional—it's the difference between silky dip and broken, oily dip. High heat will separate your cream cheese and cheddar into greasy pools. I learned this the hard way at my second attempt.
  • Room-temperature cream cheese is crucial. Cold cream cheese doesn't integrate smoothly and you'll end up with an uneven texture no matter how much you stir.
  • If your dip does break or looks grainy, don't panic. Take it off heat, let it cool slightly, and whisk in a splash more milk or sour cream. It usually comes back together.
03 -
  • Make this dip the day before and reheat it gently in a saucepan over low heat, stirring in a splash of milk to restore its silky texture. It actually tastes better the next day as the flavors deepen.
  • If you're making this for a crowd and need to keep it warm, transfer it to a slow cooker on the lowest setting. Check it every fifteen minutes and give it a stir. Add milk in small splashes if it starts to thicken.

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