Quick Cheese Dip

February 2, 2016
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Quick Cheese Dip Recipe

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

Ingredients for quick cheese dip

Ingredients for the 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.

Quick Cheese Dip

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.

Quick cheese dip

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.

Cheese Dip quick and easy

Pretzel Bite sitting in a pool of cheese dip. I want that too!

Enjoy immediately with Pretzel Bites, Tortilla Chips or anything else.

Recipe Fluffy Pretzel Bites

If you are looking for a genius Pretzel Bite recipe, you can find it here.

Quick Cheese Dip Recipe

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 ;-)

Quick Cheese Dip Recipe

 Enjoy!

Recipe for Cheese Dips with Pretzel Bites

We made two different kinds of cheese dips: The easy cheese dip (recipe below) and the cheese dip with bacon and beer.

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 ;-)

 

Quick Cheese Dip

Yield: 1 cup (240 ml)

Serving Size: 2-3

Quick Cheese Dip

This is the creamiest and easiest cheese dip ever. You will only need 4 ingredients (butter, flour, milk and cheese) and it's ready in 5 minutes.

Ingredients

  • 3/4 tablespoon (10 g) unsalted butter
  • 1 tablespoon (10 g) all-purpose flour
  • 1/2 cup (120 ml) milk plus up to 2 tablespoons (30 ml) additional
  • 3/4 cup (85 g) grated cheese (I used sharp, orange-colored, cheddar)
  • 1/8 to 1/4 teaspoon fine salt and cayenne pepper, or to taste

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Season with salt and cayenne pepper, to taste.
  5. Enjoy immediately with pretzel bites (recipe on the blog), tortilla chips or anything else.

Notes

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).

http://www.lilvienna.com/quick-cheese-dip/

Did you follow this recipe? You could share your result here. All you need to do is take a picture with your smartphone and send it to enjoy@lilvienna.com
Quick Cheese Dip was last modified: January 14th, 2017 by Ursula

16 thoughts on “Quick Cheese Dip

  1. Kyle

    There’s a typo in the article:
    For this cheese dip you will need only 4 ingredient: butter, four, milk and cheese. Add some salt and cayenne pepper if you like

    I was confused for a second.

    Reply
    1. Ursula Post author

      ;-)
      Thanks so much for pointing that out. I corrected the typo!! Hope you tried the cheese dip though. It’s soooo easy and phenomenal.

      Reply
  2. MellifluousResonance

    Tried this, but used almond milk and margarine in place of butter and normal milk. I also used garlic salt instead of regular salt, and I even put in some cream cheese. It was very delicious, and very quick and easy. 10/10.

    Reply
    1. Ursula Post author

      Hi Aidan, I’ve never tried putting leftovers in the fridge since there have never been any hehe. Sorry. But I don’t see any reason why it shouldn’t work. The only think that could possibly happen is that the dip gets a little lumpy. You could try whisking it thouroughly whith a fine whisk when you reheated it, in case it’s a little lumpy.

      Reply
  3. Dacia Wallace

    No need to feel sorry for the lactose intolerant here!😀
    Sharp cheddar is naturally lactose free, as is any other hard cheese (such as parmesan, Romano, etc…). And butter has a very, very miniscule amount of lactose (although, if you are severely sensitive you may want to use margarine or other substitute just to be on the safe side).
    So the only substitution needed is the milk, just use Lactaid (or other brand lactose free milk), goat milk, etc…
    I was very happy to find your recipe since I have been trying make a good cheese sauce that my lactose intolerant 3yo daughter can eat and the whole family can enjoy. So many recipes out there use Velveeta, Mozzarella, cream cheese, or other softer (low melting-point) cheeses, all of which have larger amounts of lactose. Not to mention, their lack of a full flavor that is needed in a good cheese sauce, in my opinion. 😉
    Can’t wait to give this one a go.😆

    Reply
    1. Ursula Post author

      That is great to hear!! I hope you will try it. I love this cheese sauce. The only tricky part is to keep it lump free – but an immersion blender works really nice in case the sauce contains lumps ;-))

      Reply
  4. Walter W. Walenda

    Ursula:
    Is there any way to solidify the mixture after heating. I would like to coat several foods with this recipe of cheese. Then I can refrigerate or freeze for later enjoyment.

    Reply
    1. Ursula Post author

      Hi Walter, If the cheese dip cools, it gets kind of solid (pudding-like). You can coat food with the cheese sauce and simply reheat everything (oven, microwave) when needed. I hope that answers your question.

      Reply
  5. Ryan Bock

    Amazing, my pretzels didnt come with cheese, Now they do, wish i could show you a picture. My first time trying something like this, I’m so happy.

    Reply

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