Description
This creamy and irresistible cheese dip combines Velveeta, sharp cheddar, and Monterey Jack cheeses, blended with milk and Dijon mustard for a smooth, flavorful appetizer. Perfect for parties or casual snacking, this dip can be served warm with pretzels, chips, or fresh vegetables.
Ingredients
Scale
Cheese Dip Ingredients
- 8 oz Velveeta cheese, cubed
- 1 cup sharp cheddar cheese, freshly shredded
- 1 cup Monterey Jack cheese, freshly shredded
- 3/4 cup whole milk or heavy cream
- 1/2 tsp garlic powder
- 1 tsp Dijon mustard
- 1 tsp cornstarch (optional)
- 1 tbsp chopped chives or green onion (optional)
Instructions
- Warm the Milk and Mustard: In a medium saucepan, heat the milk and Dijon mustard over low to medium heat until warm, making sure not to bring it to a boil.
- Melt the Velveeta: Add the cubed Velveeta cheese to the warm milk mixture and stir constantly until the cheese is fully melted and the mixture is smooth.
- Add Seasonings and Cornstarch: Stir in the garlic powder and cornstarch if using. Add a pinch of salt to taste if necessary, ensuring the flavor is well balanced.
- Incorporate Cheddar and Monterey Jack: Reduce the heat to low and gradually stir in the shredded sharp cheddar and Monterey Jack cheeses, adding one handful at a time and stirring continuously until each addition is fully melted and the dip is creamy.
- Optional Broiling: Pour the cheese dip into a serving dish. For a golden top, optionally broil the dip in the oven for 1–2 minutes until the surface turns lightly golden and bubbly.
- Garnish and Serve: Sprinkle chopped chives or green onions over the top for a fresh, colorful garnish and serve the dip warm alongside pretzels, chips, or fresh veggies.
Notes
- Do not boil the milk to avoid curdling the cheese.
- Cornstarch helps thicken the dip but is optional based on desired consistency.
- Use freshly shredded cheese for better melting and flavor.
- Broiling is optional but adds a nice golden crust to the dip’s surface.
- Serve immediately for the best taste and texture.
