Cheese Dip
This Cheese Dip is creamy, smooth, cheesy, a little spicy, and gluten free! It is quick to which up and a great party dip!
Cheese dip is one my guilty pleasures. I cannot pass up any queso dip at Mexican restaurants which is really what inspired this recipe. When we lived in the city, we would go to a local restaurant often to grab some queso dip and fajitas. It was so simple but so good. When we moved, we were hit pretty hard with the fact that there just aren't as many good options for going out to eat. While that makes us save money and eat healthier, sometimes we crave those days of eating out.
I have had to adapt, meaning, I have spent a lot of time creating recipes inspired by our favorite foods to get at restaurants. This way, we don't miss those simple days (which at the time did not seem so simple) quite as much!
What you will need
- Jalapeños
- Onion
- Butter
- Milk
- Heavy Cream
- Cream Cheese - Tillamook is the best, no preservatives or gums
- Salt
- Pepper
- Fresh Cilantro
Customize!
You are able to customize this recipe a little bit! I have made this gluten free by not adding flour. Most cheese dips do a bearnaise sauce, but I have found that adding cream and using cream cheese makes the sauce thicken up well.
You can also add more or less jalapeños depending on your spice level and what you prefer.
Lastly, I make this in a pan on the stove. However, you can make this in a crockpot. You would just sauté the veggies in the crockpot on high, then add in the rest of the ingredients, stirring every so often to incorporate the cream cheese and cheddar cheese.
Enjoy!
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Cheese Dip
This cheese dip is a little spicy, super creamy, and the perfect appetizer for any get together!
- 2 tbsp unsalted butter
- 1/2 cup onion (finely chopped)
- 2 jalapeños (seeded and finely chopped)
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 8 oz cream cheese (Tillamook is my favorite)
- 1 cup cheddar cheese (shredded)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup fresh cilantro (chopped)
- Add the butter to a medium pan over medium heat. Once heated, add in the onion and jalapeño and let cook until softened, about 5 minutes.
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Lower the heat to medium and add in the heavy cream and milk. It will bubble which is okay, that will help it thicken up! Then add in the cream cheese, breaking it up with your spoon as you add it.
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Once the cream cheese in melted and incorporated into the milk mixture, add in the cheddar cheese, stirring constantly until it is melted and smooth, about 15 minutes. Remove from the heat and add in the salt, pepper, and cilantro.
- Serve warm with tortilla chips or veggies!