Tulo

Sharp Cheddar Cheese Dip Recipe

A white round baking dish of bubbling melted sharp cheddar dip with crisp browned spots on top, scattered bacon crumbles and sliced green onion, surrounded by crackers.
Photo by Valeria Boltneva on Pexels

Sharp cheddar has a stronger, more developed flavor than mild or medium cheddar, so it doesn't get lost once it's mixed with cream cheese and mayonnaise and baked. It's also lower in moisture than young cheddar, which lets the top layer brown and blister under the broiler instead of just going soft and greasy.

Prep
15 min
Cook
25 min
Total
40 min
Servings
8

Ingredients

Servings8
  • 2 1/2 cups sharp cheddar cheese, shredded, divided
  • 8 oz cream cheese, softened
  • 1/2 cup mayonnaise
  • 6 slices bacon, cooked and crumbled
  • 3 each green onions, thinly sliced
  • 2 tbsp pickled jalapeños, chopped
  • 1 tsp garlic powder
  • 1 tsp hot sauce

Nutrition per serving

Calories
370
Protein
13g
Carbs
3g
Fat
34g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 375°F (190°C). Lightly grease a 9-inch round baking dish.
  2. 2In a large bowl, beat the softened cream cheese and mayonnaise together until smooth and no lumps remain.
  3. 3Stir in 2 cups of the shredded sharp cheddar, the crumbled bacon, sliced green onions, chopped jalapeños, garlic powder, and hot sauce until evenly combined.
  4. 4Spread the mixture into the prepared baking dish and smooth the top with a spatula. Sprinkle the remaining 1/2 cup cheddar over the surface.
  5. 5Bake for 20-25 minutes, until the edges are bubbling vigorously and the cheese on top has fully melted.
  6. 6Switch the oven to broil and broil for 1-2 minutes, watching the whole time, until the top is browned in spots.
  7. 7Let the dip rest for 5 minutes before serving warm with crackers, sliced baguette, or raw vegetables.

Tips & variations

  • Shred the cheddar off a block instead of using pre-shredded bags; the anti-caking starch coating on packaged shredded cheese keeps it from melting into a smooth dip.
  • Swap the bacon for diced smoked ham or leave it out entirely for a vegetarian version.
  • Stir in a small can of drained diced green chiles for extra moisture and a milder heat than jalapeño.
  • Mix in 1/2 cup of pepper jack in place of some of the cheddar for a spicier, meltier dip.

Storage & reheating

Cover and refrigerate leftover dip for up to 4 days. Reheat individual portions in the microwave in 20-second bursts, or cover the whole dish with foil and warm in a 350°F (175°C) oven for about 15 minutes until heated through.

Tips from the Tulo kitchen

  • Bring the cream cheese fully to room temperature before mixing; cold cream cheese resists blending and leaves dense white streaks even after baking.
  • Line the baking dish with a bit of extra shredded cheese right at the very edge, it browns first and gives the best crisp bites.

FAQ

Can I assemble this dip ahead of time?

Yes. Mix everything and spread it into the baking dish, then cover and refrigerate for up to 24 hours before baking. Add 5 extra minutes to the covered bake time since it will start out cold.

Can I use mild cheddar instead of sharp?

You can, but the dip will taste noticeably flatter and milder since mild cheddar has much less of the tangy, aged flavor that carries this recipe.

Why did my cheese dip turn oily instead of creamy?

This usually happens when the dip is baked too long or at too high a temperature, which causes the fat in the cheese to separate out. Stick to the stated time and temperature and pull it as soon as the edges bubble.

What can I serve with sharp cheddar cheese dip?

Sturdy crackers, toasted baguette slices, tortilla chips, celery sticks, and sliced bell peppers all hold up well against the thick, warm dip.

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