So this is it, the dip I’ve dreamed of: Easy, quick and soooo delicious … a new weekday favorite. Poor lactose-intolerant people!
This cheese dip is basically a béchamel sauce with the addition of sharp cheddar. I used orange-colored sharp cheddar in this recipe, but feel free to experiment with any other cheese. Sharp ones are best but I’ve even tried this dip with mozzarella, when I ran out of sharp cheese. Mozzarella is per se rather tasteless, but the dip didn’t seem to care. It required a little more salt and cayenne pepper and I added a pinch of paprika, for a nice color.
This dip simply is the perfect accompaniment for fluffy Pretzel Bites or Tortilla Chips, or really anything else. Super Bowl Sunday can come, we are prepared!
Recipe for quick cheese dip
For this cheese dip you will only need 4 ingredients: butter, flour, milk and cheese. Add some salt and cayenne pepper if you like.
Melt the butter in a small saucepan over medium heat. Add the flour and cook for 1 minute, stirring all the time with a spatula. Whisk in half of the milk (about 1/4 cup) and cook until slightly thickened. Then gradually add the rest of the milk (1/4 cup) and cook until you get a creamy sauce – about 1-3 minutes.
Turn heat to low and stir in the cheese until smooth and all of the cheese is melted. You may add up to two tablespoons more milk if the consistency is rather thick. Season with salt and cayenne pepper, to taste.
Enjoy immediately with Pretzel Bites, Tortilla Chips or anything else.
If you are looking for a genius Pretzel Bite recipe, you can find it here.
For reheating: You can either reheat the dip in a small bowl in the microwave or you heat it in a small saucepan (you may add a little milk). But I assure you, there won’t be any leftovers ;-)
We still can’t settle on which dip is better: The Quick Cheese dip (in the small bowl, recipe below) or the Cheese Dip with Bacon and Beer in the blue dish. To come to a compromise, we simply made both ;-)
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