Homemade Cheese Dip
Servings: 20 Servings
Ingredients
- ¼ cup unsalted butter
- 1 onion medium in size; diced
- 1 jalapeño diced, (seeded and membranes removed for less heat)
- 4 to 5 garlic cloves finely minced
- ¼ teaspoon red pepper flakes
- 1 teaspoon salt
- 1 to 2 tablespoons all-purpose flour
- 1 quart half and half (See note)
- 16 ounces shredded cheese good quality (See note)
Instructions
- Melt the butter in a large pan over low-medium heat.¼ cup unsalted butter
- Add the onions, jalapeño, garlic, red pepper flakes and salt. Continue to cook over low-medium heat until tender. About 3 to 5 minutes.1 onion, 4 to 5 garlic cloves, 1 jalapeño, ¼ teaspoon red pepper flakes, 1 teaspoon salt
- Add the flour, and stir to combine. Continue to cook for 2 to 3 minutes to allow flour taste to cook out.1 to 2 tablespoons all-purpose flour
- Pour in the half and half, and stir to combine. Don't let the half and half boil. After it begins to steam, slowly add some shredded cheese about ½ ounce to an ounce at a time while whisking the mixture with a whisk.1 quart half and half, 16 ounces shredded cheese
- Continue to whisk until all the cheese is melted before adding additional cheese. Add more cheese ½ ounce to an ounce at a time until all the cheese gets added.
- Taste, and add more salt if desired. Remove from heat and serve immediately.
- Store leftovers in the fridge for up to 4 days.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of .25 cups of cheese sauce. Actual calories will vary.
- If you don't have half and half, use a combination of whole milk and heavy cream instead.
- We recommend using 2 to 3 types of cheese (16 ounces total). Choose one strong cheese and let the others be milder, complementary cheeses. We always use sharp cheddar then add either pepper jack, muenster, or gouda. For the best texture, shred them from the block.
Nutrition Facts
Homemade Cheese Dip
Serving Size
0.25 cup
Amount per Serving
Calories
155
% Daily Value*
Fat
13
g
20
%
Saturated Fat
8
g
40
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
41
mg
14
%
Sodium
306
mg
13
%
Potassium
93
mg
3
%
Carbohydrates
4
g
1
%
Fiber
0.1
g
0
%
Sugar
2
g
2
%
Protein
7
g
14
%
Vitamin A
407
IU
8
%
Vitamin C
2
mg
2
%
Calcium
168
mg
17
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
