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Warm cheese dip recipe

Warm cheese dip recipe

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  • Recipes
  • Dish type
  • Starters
  • Starters with cheese

This dip goes down well at parties. Perfect with crusty French bread.

89 people made this

IngredientsServes: 56

  • 450g cream cheese, softened
  • 300ml soured cream
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed chillies
  • 250g pizza sauce
  • 50g spring onions, finely chopped
  • 1/4 teaspoon finely chopped garlic
  • 60g Cheddar cheese, grated
  • 115g mozzarella cheese, grated
  • 100g red pepper, chopped

MethodPrep:10min ›Cook:5min ›Ready in:15min

  1. Preheat oven to 180 C / Gas 4.
  2. In a medium baking dish, mix the cream cheese, soured cream, oregano, crushed chillies, pizza sauce, spring onions, garlic, Cheddar cheese, mozzarella cheese and red pepper.
  3. Bake in the preheated oven 5 minutes or until bubbly and lightly brown.

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Reviews & ratingsAverage global rating:(86)

Reviews in English (73)



by I'm nuts too...

Agreed that this may not be the prettiest looking dip (it kinda took on a pink color), but boy the taste makes up for that! My brother-in-law couldn't tell me enough how much he liked it, and took what little was left home I sprinkled chopped pepperoni over the top, and served with a cut up french baguette. Good dip, thanks Sara!-31 Mar 2003

Recipe Summary

  • 2 (8-oz.) pkg. cream cheese, softened
  • 1 cup mayonnaise
  • 4 ounces sharp Cheddar cheese, shredded (about 1 cup), divided
  • 2 ounces Monterey Jack cheese, shredded (about 1⁄2 cup), divided
  • 4 teaspoons cornstarch
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup Spicy Pecans
  • 2 tablespoons finely chopped fresh chives
  • Toasted baguette slices, for serving

Preheat oven to 375°F. Pulse cream cheese and mayonnaise in a food processor until smooth.

Toss 3⁄4 cup of the Cheddar and 1⁄4 cup of the Monterey Jack with cornstarch in a medium bowl until coated. Stir in cream cheese mixture, salt, and pepper. Spoon into a 1-quart baking dish, and top with remaining 1⁄4 cup each Cheddar and Monterey Jack cheeses.

Bake in preheated oven until golden and bubbling around the edges, about 15 minutes. Remove from oven sprinkle with Spicy Pecans. Cool 5 minutes sprinkle with chives. Serve with toasted baguette slices.

Hot BLT Dip

Hot BLT Dip has all the flavors of your favorite BLT sandwich in a warm and bubbly dip. Serve with corn chips or sliced baguettes for a crowd pleasing appetizer. This is also low-carb Keto friendly snack and great eaten with cucumber or broccoli.


In 2010, Betty Crocker asked me to come up with some recipes for the Super Bowl and this Hot BLT Dip was one of them. Everyone and I mean everyone, loves this recipe. Since we are a football family, this is one of our favorite game time treats.

Think cream cheese, bacon, sour cream, mayonnaise, tomato, and green onion! How could you go wrong with that?


Your classic BLT sandwich has Bacon, Lettuce, and Tomato. The green onions act as your lettuce here because when you bake lettuce it doesn’t turn out so well.


Make sure to give the tomato a squeeze to rid it of any excess juice before chopping so that you don’t have unnecessary liquid in your dip.


If you want to make this in the slow cooker, add all the ingredients and cook on low for 2 hours. You can keep it warm in the slow cooker until serving.


On the Keto diet? This recipe has only .7 carbs per serving. Eat with broccoli or cucumber slices for a low-carb snack.

Warm Bacon Cheese Dip

What I love about football food is that no one judges it.

It doesn’t have to be pretty. Hands are the preferred utensil. And you don’t find people standing around the food table mentally calculating calories and serving sizes. It’s just about down and dirty, full of flavor food.

This Warm Bacon Cheese Dip is just that. Nothing in this world can beat soft sourdough bread scooping up warm creamy dip filled with bacon and cheese. I mean really. Beat that. Tonight kicks off the first game of the NFL season and this seemed to fit the bill perfectly.

My family claimed it as an instant favorite. It spends an hour in the oven, gently warming up and teasing your tastebuds with its aroma. The bread gets slightly toasted and the dip gets cheesy and warm.

This dip has bacon, onions, cheese, and is seasoned perfectly.

Hollow out a sourdough round saving the inside pieces to use for dipping. Please use sourdough. The texture and taste just can’t be beat by anything else. Fill the bread with your creamy mixture, wrap in heavy duty foil and bake on a low heat for an hour.

Um…it’s addicting. Try to stop eating it.

Hints & Tips for Seriously Easy Cheese Dip

  • The turmeric and tomato puree are optional, but they do make this dip a gorgeous rich orange colour and a give a real punch that suits tortilla chips. You could add a little red chilli too, to create a Mexican feel.
  • Substitute some of the cheddar with mozzarella for a really stringy dip.
  • Leave out the garlic powder if it’s not your thing. You could use a little mustard instead.
  • You could add curry powder for a hint of heat, resulting in a delicious cheesy curry sauce for chips.
  • Serve with a dollop of onion chutney for an onion cheese melting pot.
  • Make a double or quadruple batch and serve in a fondue pan over a low flame at a party – try using gruyère and Dijon mustard instead of the cheddar and tomato.

Tried this recipe? If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!

Nachos Cheese Dip (and Sauce!)

A silky smooth Nachos cheese dip that doesn’t harden or congeal as it cools!! It is just as good served warm, at room temperature or cold. When warm, it can be used as a cheese sauce to pour over nachos, chips or whatever else takes your fancy. It takes just over 5 minutes to make and is great to make ahead as it reheats well.

“This Nachos Cheese Dip was an invention out of necessity. Because I love cheesy dips, and I wanted one that did not harden or congeal as it cooled.”

I am yet to meet a cheese I don’t love. Plus I have a weakness for all things snacky. If there’s something to nibble on within reach, it’s like my arm is on auto pilot.

Therefore, this Nachos Cheese Dip is pretty much all my weaknesses bundled into one bowl. Place this with a pile of corn chips in front of me and I stand no chance.

I know there are loads of cheese dip recipes “out there”. And I tried quite a few of them (the ones without processed cheese), but the thing that I found inconvenient was that as the dip cooled, the cheese in the dip would harden. And when the dip was reheated, the dip would split (the oil would separate).

Being a Cheese Loving Snack Monster, I went on a mission to create a warm cheese dip/ sauce that would not harden as it cooled and was not made out of processed cheese. I was actually quite amazed that every recipe I looked at had a fairly similar base to the ones I had already tried, so I knew they would not achieve what I was after. Mind you, this was about 5 or so years ago. So maybe the internet is flooded with non-congealing warm cheese dips now!

“The secret ingredient in this is evaporated milk. That’s how this stays creamy – warm or cold.”

This dip is made with evaporated milk which makes all the difference. I was making an Alfredo Sauce using evaporated milk when the thought occurred to me that it might work for a dip too. Bit of corn starch / corn flour to thicken it, plenty of cheese (it is a Cheese dip!) and some additional flavourings to make it a nachos cheese dip.

So cutting to the chase, here are 7 reasons why I am obsessed with this Nachos Cheese Dip / Sauce:

1. It is ridiculously easy (5 ingredients, < 10 minutes)
2. Perfectly smooth
3. Easily adjustable to your own taste. Increase, decrease or remove the spice factor, add your own flavourings
4. Doesn’t use processed “plastic” cheese
5. Can be made ahead. It keeps perfectly in the fridge for at least a week (it has never lasted longer in my house)
6. Reheats without splitting and
7. Is a 2 in 1 recipe – a dip and a sauce. When warm, it is quite loose, like a thick sauce. It is pourable over nachos, chips or whatever else takes your fancy. (UPDATE: I just got a great tip from a reader to use this over tots! Never thought of that – that’s a step up from fries!!) When it is cool, it thickens up to a thick dip consistency. And when it is refrigerated, it is a spreadable consistency, like peanut butter. It can also be thinned out simply by adding a bit of milk (ordinary or evaporated).

Now please excuse me, I need to go and blow my my calorie budget for the entire week. Happy snacking! – Nagi x

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1 cup Thousand Island salad dressing
16 oz homemade sauerkraut
drained, squeezed, dried
1 small onion, finely chopped
2 cups Swiss cheese, shredded
4 (2-1/2oz) packages dried corned beef, finely chopped
2 tablespoons homemade horseradish

PREHEAT oven to 350 degrees.

Mix all ingredients in a 1 1/2-quart casserole dish. Bake in oven 30 to 40 minutes. Serve with toasty rye bagel chips or party rye bread.

You got to love this hot dip recipe. You may want to double this, because it doesn't last long.


2 chicken breasts, cut into bite-sized pieces
2 (8oz) pkgs cream cheese, softened
1 cup blue cheese dressing
3/4 cup Frank's hot pepper sauce
1-1/2 cups Colby/Jack Cheese, shredded

Celery sticks
Chickn' in a Biscuit crackers, (my favorite with this hot dip)

PREHEAT oven to 350 degrees.

Place a small amount of butter or vegetable oil in a frying pan and add the raw chicken breast pieces. Add a few shakes of hot sauce, and fry until done, then add the 3/4 cup of hot sauce and bring to a boil. Set aside.

Next, mix together the cream cheese and blue cheese dressing and place evenly in the bottom of a 8x11 baking dish. Then pour the chicken and hot sauce over the cream cheese mixture. Last (but not least), sprinkle the shredded co-jack cheese over it.

Bake for 20 minutes, until the cheese is melted and lightly browned. Then stand back. as soon as it comes out of the oven they will be coming at you with crackers and celery sticks and it will be gone before you turn around. Trust me on this.

NOTE: You may also use any left over chicken for this. I do not suggest getting canned chicken. It is just not that good. Another tasty hot dip recipe.

This hot dip recipe is worth it's weight in gold.


1 lb boneless, skinless chicken breasts
1/2 cup homemade sour cream
1/2 cup homemade mayonnaise
1 cup spicy Mexican Velveeta cheese, cubed
1 small jalapeno pepper, chopped
green chili peppers, chopped (optional)
2 green onions, chopped
taco sauce, to taste

PREHEAT oven to 350 degrees.

Place chicken breast halves on a cookie sheet. Bake for 20 minutes or until juices are clear. (you may also boil the breast meat) When cool shred chicken with a fork.

Place the chicken in a bowl and add the sour cream, mayo, Velveeta, jalapeno pepper, green chili peppers and taco sauce. Pour into a baking dish and bake for 30 minutes or until the edges are golden brown and serve.

Dipping ideas: Frito Scoop Corn Chips, and tortilla chips.

This homemade hot dip recipe needs to be made 24-48 hours in advance for the ingredients to season properly. It's worth the wait. Serve it with sliced toasted garlic bread, tortilla or seasoned pita chips. More hot dip recipes coming up.

1 (8oz) pkg cream cheese, softened
3 TBS milk
1/2 tsp oregano, dried
1/2 tsp parsley, dried
1/2 tsp homemade garlic powder
1/2 tsp homemade onion powder
1/4 tsp basil, dried
1 cup mozzarella cheese, shredded
1 cup parmesan cheese, grated
1 cup homemade pizza sauce
2 TBS chopped green bell pepper, optional
2 TBS onion, chopped
2 TBS black olives, chopped
2 oz pepperoni
2 oz Italian sausage

PREHEAT oven to 350 degrees.

In a small frying pan, cook the crumbled sausage until done. Place the pepperoni on paper towels and microwave to bring the orange fat to the surface. Blot with paper towels to remove the fat.

In a bowl mix together the cream cheese, milk, oregano, parsley, onion powder, garlic powder and basil. Spread this in the bottom of a 9" pie plate or small baking dish.

Sprinkle 1/2 cup of the mozzarella and parmesan cheese over this then spread the pizza sauce over all of it. Add another cheese layer, then top with green pepper, black olives, sausage, and pepperoni.

Bake for 20 minutes or until golden brown and bubbly. Then look out get out of the way because they will come running.

Even people that don't like blue cheese, LOVE this hot dip recipe.

7 slices of bacon
2 cloves of garlic, minced
1 (8oz) pkg cream cheese, softened
1/4 cup of half and half
4 oz good blue cheese, crumbled
2 TBS fresh chives, chopped
homemade French bread

PREHEAT oven to 350 degrees.

Fry bacon in a skillet until browned evenly. Remove, drain on paper towels and crumble. Put the minced garlic in the hot bacon grease and cook until it is soft or approximately 1 minute. Remove from the heat.

Beat cream cheese and half and half until smooth. Stir in the garlic, bacon, blue cheese and chives. Place in a medium baking dish and bake for 30 minutes, or until lightly brown and bubbly on the edges.

8 slices of bacon
1 (8oz) pkg cream cheese, softened
1/3 cup homemade mayonnaise
1 tsp garlic powder
1 cup shredded cheddar cheese
1/2 cup shredded Swiss cheese
2 green onions, finely chopped
1/2 sleeve of Ritz crackers, crushed

Cut bacon in bite sized pieces and fry until done. Drain and set aside.

PREHEAT oven to 350 degrees.

In a bowl, mix the cream cheese and mayo together. Add the garlic, cheddar cheese, Swiss cheese and green onions.

Place dip in a baking dish. Mix the bacon and crushed Ritz cracker together and bake for 20 minutes. Serve with bread chunks or crackers.

This hot dip recipe makes a savory and delicious dip.


1 lb ground beef
3 TBS taco seasoning
2 (8oz) pkgs cream cheese
1 cup homemade salsa (fresh is best)
1 lb Velveeta cheese (may use Mexican blend shredded cheese)

Brown your ground beef with the taco seasoning and drain set aside. Spread all of the cream in the bottom of a baking dish. Layer with 1/2 of the fresh salsa and then 1/2 of the ground beef mixture.

Again layer with fresh salsa and then the seasoned hamburger. Top with slices of the Velveeta cheese. Cover and bake for 20 minutes or until heated through. Serve with tortilla chips, sour cream, shredded lettuce, and taco sauce.

NOTE: You may make this dip in a crock pot. Brown the hamburger with the taco seasoning and mix it with all of the other ingredients until hot. Serve with tortilla chips (below).

I love this hot dip recipe. If you want it hotter, please feel free to add as much jalapeno peppers as you wish.

1 lb mozzarella cheese, shredded
1 cup homemade taco seasoning
3 cloves garlic, diced
1 tsp fresh green onion, chopped
2 fresh jalapeno peppers, diced (or to taste)and halved
1 tsp garlic salt

PREHEAT the oven to 350 degrees.

In a bowl mix the cheese, mayonnaise, garlic, onion and half of the sliced jalapenos. Spread into an 8x8 baking dish. Season with garlic salt and top it off with the remaining jalapenos.

Bake for 30 minutes or until the dip is bubbly and browned around the edges. Serve with tortilla chips or Ritz crackers.

More hot dip recipes. Here's another awesome Jalapeno Cheese Dip recipe from scratch.


1/2 cup jalapeno peppers
1 cup parmesan cheese, shredded
1/2 cup cheddar cheese, shredded
1 cup homemade taco seasoning
1/2 cup green chiles, chopped
1 round loaf sourdough bread

PREHEAT oven to 350 degrees.

Cut the top out of the sourdough bread and hollow out the loaf, saving the torn bread for dipping. Mix the rest of the ingredients together and pour into the hollowed loaf. Bake for 30 minutes and use the torn bread pieces to dip with.

You may also serve this in a baking dish instead of the bread bowl. Just use sliced crusty Italian bread to dip with.


8 oz cream cheese, softened
2 TBS milk
2-1/2 oz dried beef, chopped
2 TBS onion, chopped
2 tsp green pepper, chopped
1/2 tsp freshly ground pepper
1/2 cup homemade sour cream

PREHEAT oven to 350 degrees.

Mix all ingredients together and pour into a baking dish. Bake for 15 minutes. Serve warm with crackers or pieces of bread. |


1 (8oz) pkg cream cheese, softened
2 cups homemade chili
4 green onions, sliced
1/4 cup green chilies, diced
1 cup shredded cheddar cheese
homemade chili powder, to taste
tortilla chips (to dip)
sliced jalapeno peppers (garnish over the cheese)

PREHEAT oven to 350 degrees and grease a 9" pie plate.

Spread the cream cheese in the bottom of the pie plate. Then add in order the chili, onions, chilies - top with the cheese and jalapenos and sprinkle with chili powder to taste.

Bake for 20 minutes or until hot and bubbly. Serve with tortilla chips. I love these hot homemade dip recipes.

This hot dip recipe produces a dip that is a huge hit every time.

1 large round Italian loaf (crusty bread)
2 cups fresh salsa (a must)
3 cups shredded cheddar cheese
1-1/2 (8oz) pkgs cream cheese, softened
1-1/2 cups homemade sour cream

PREHEAT oven to 350 degrees.

Cut a circle out of the top of the loaf and scoop out the insides. Tear this bread into bite sized pieces.

In a bowl combine the salsa, cheddar cheese, cream cheese and sour cream. Spoon this mixture into the hollowed loaf of bread. Place the top back on the loaf and wrap it in tin foil. Bake for 2-1/2 to 3 hours. Stir the dip once during the baking time. Serve with the bread pieces. 

Warm Cheesy Bean Dip

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A scoop of this dip on a crispy tortilla chip is addictively cheesy, spicy, and gooey. Start by making a batch of refried beans with canned beans, then mix in lots of sharp cheddar, pickled jalapeños, and hot sauce. Pour it into a baking dish, top with more shredded cheese, and broil it or heat it on the grill until bubbly. We created this dip for tailgating and feeding friends at your place watching the game, but it also makes a delicious breakfast when stuffed in a tortilla with scrambled eggs and slices of avocado.

Game plan: This recipe can be made at home, transported, and reheated on a grill for tailgates and barbecues. Make the dip through step 6, transfer it to a disposable foil tray, and cool completely. Sprinkle with the remaining cheese, cover with aluminum foil, and refrigerate. When ready to serve, place the covered tray directly on the grill grates over medium heat (about 350°F to 450°F) until the dip is warmed through and the cheese on top is melted, about 30 minutes.


  • Extra-virgin olive oil, for drizzling and greasing
  • 1 large butternut squash (about 3 1/2 pounds 1.6kg)
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons unsalted butter (1/2 stick 57g), plus more if needed
  • 20 sage leaves (from about 3 sprigs)
  • 1 large onion (about 8 ounces 225g), thinly sliced
  • 4 medium cloves garlic, minced
  • 1 package cream cheese (8 ounces 225g), at room temperature
  • 1/2 cup sour cream (4 ounces 113g)
  • 8 ounces cheddar cheese (about 2 cups 230g), shredded
  • Crackers or pita chips, to dip

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Hot Italian Cheddar Dip

This Hot Italian Cheddar Dipis a perfect game day recipe for any crowd. Enjoy this free downloadable Game Day cookbook now.

Add a little Italian flair to your typical dinner by trying out this fun Italian cheese dip recipe. It’s relatively easy to make—just add some ripe red tomatoes and fresh basil to some delicious and perfectly melted Cabot Cream Cheese and cheddar. It’s also a great dish to bring over to any dinner party, barbecue or family get-together. This cheese dip works best for dipping crackers and chips, but it also works great for dipping healthy veggies, too. After trying this recipe, make sure to rate and review it.

This hearty recipe is perfect as an appetizer for a party or for a nice family dinner. It also works well as a side dish since it packs a mouthwatering kick of cheesy flavor. This recipe calls for eight ounces of Cabot Cream Cheese and five ounces of Cabot Alpine Cheddar—don’t forget to add that refreshing basil and chopped grape tomatoes too! Once all the ingredients are added, make sure to serve it while it’s still warm (and add some red onions for a little extra flavorful punch) and remember that this dip works well with just about anything. Sliced sourdough bread, crackers and chips all work fine for dipping, but this Italian cheese dip works best with some fresh, crunchy veggies like carrots or celery.

This dip is a fun and simple way to add a little extra flair to dinnertime. It’s easy to whip up, and it will definitely be a hit at your next party. Please rate and review this recipe after you’ve tried it—we’re eager to hear what you think!


Cooking spray
1 (8-ounce) package Cabot Cream Cheese, at room temperature
2 tablespoons chopped fresh basil, divided
¼ teaspoon ground black pepper
Pinch salt
5 ounces Cabot Alpine Cheddar, White Oak Cheddar or Cabot Seriously Sharp Cheddar, grated and divided (about 1 ¼ cups)
1 slice white bread, crusts removed, processed into fine crumbs (about ¾ cup)
½ cup chopped grape tomatoes
2 tablespoons minced red onion

Interested in creating this tasty recipe?

Get the ingredients you need at a convenient nearby location.


PREHEAT oven to 400°F. Coat small (about 2 ½ -cup) oven-proof baking dish with cooking spray.

BEAT cream cheese in a large bowl with electric mixer until light and airy, about two minutes. Beat in 4 teaspoons of basil, pepper and salt. Add 1 cup of cheddar and breadcrumbs beat until blended.

SPREAD mixture in prepared dish. Top with remaining ¼ cup cheddar.

BAKE for 15 to 17 minutes or until heated through but not bubbling.

LET cool on wire rack for about 10 minutes. Serve warm, topped with tomatoes, red onions and remaining 2 teaspoons basil.


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