This baked cheddar cheese dip is a simple, shareable appetizer made with cheddar, cream cheese, sour cream and a little garlic. It works well with cheddar sold at Woolworths or any supermarket, and bakes into a warm, creamy dip with a golden top for crackers, bread and vegetables.
Ingredients
- 8 oz (225 g) cream cheese, softened
- 1 cup (240 ml) sour cream
- 2 cups (200 g) sharp cheddar cheese, grated, divided
- 2 tablespoons (30 ml) mayonnaise
- 2 tablespoons (15 g) finely sliced green onions, plus extra for garnish
- 1 teaspoon (5 ml) Worcestershire sauce
- 1 small garlic clove, finely grated, or ½ teaspoon (1.5 g) garlic powder
- ¼ teaspoon (1.5 g) fine salt
- ⅛ teaspoon (0.3 g) ground black pepper
- 1 tablespoon (8 g) plain breadcrumbs, optional, for a crisp top
- Crackers, toasted bread or vegetable sticks, for serving
Instructions
- Heat the oven to 375°F (190°C). Set out a 1-quart (about 1 L) oven-safe dish. Allow the cream cheese to soften at room temperature while you prepare the other ingredients; do not leave it out for more than 2 hours.
- In a medium bowl, stir the softened cream cheese and sour cream until mostly smooth. A hand mixer on low speed can help, but avoid whipping in too much air.
- Stir in the mayonnaise, Worcestershire sauce, garlic, salt and pepper. Fold in 1½ cups (150 g) of the grated cheddar and the green onions. Taste a small amount and adjust the seasoning if needed; the cheese adds salt, so add more cautiously.
- Spoon the mixture into the baking dish and smooth the surface. Scatter over the remaining ½ cup (50 g) cheddar and, if using, the breadcrumbs.
- Bake uncovered for 20–25 minutes, until hot throughout and bubbling gently around the edges. If the cheese browns too quickly, loosely cover the dish with foil. For food safety, use a clean food thermometer to check that this egg-free dip reaches 165°F (74°C) before serving; this is the USDA FSIS safe minimum for reheated foods.
- Rest for 5 minutes so the dip thickens slightly, then garnish with extra green onion. Serve warm with crackers, bread or vegetables. Use a clean serving spoon, and do not leave the dip at room temperature for more than 2 hours.
Tips
- Grate your own cheese when possible. A block of cheddar melts smoothly. Pre-shredded cheese often has anti-caking coatings, which can make the dip a little less creamy.
- Soften cream cheese before mixing. Cold cream cheese can leave small lumps. If short on time, cut it into cubes and let it stand for about 20 minutes; avoid heating it until oily.
- Choose cheddar to suit your taste. Sharp cheddar gives a more pronounced flavor; mild cheddar makes a gentler dip. You can use either a Woolworths-brand cheddar or another comparable cheese.
- Keep the heat moderate. Baking too long or at a high temperature can make the oils separate. Take it out when the edges bubble and the center is hot, rather than waiting for a deeply browned surface.
Serving Suggestions
Serve the dip warm in its baking dish, set on a heatproof board with a spoon. Crisp crackers and toasted baguette slices are easy choices; sturdy vegetable sticks such as celery, carrot and capsicum (bell pepper) add freshness and are useful for scooping. For a casual gathering, surround the dish with a mix of dippers and put out small plates and napkins.
If serving it as part of a meal, pair it with a green salad or a platter of roasted vegetables. The dip is rich, so a crisp, lightly dressed side helps balance the spread. Keep the serving dish away from direct sunlight or other warm surfaces, and replace it with a fresh portion rather than topping up a dish that has been sitting out.
Variations
Jalapeño cheddar: Fold in 2 tablespoons (20 g) of finely chopped pickled jalapeños, drained well. Add a little of their brine only if you want extra tang, since too much liquid can loosen the dip.
Spinach and cheddar: Stir in ½ cup (75 g) cooked spinach, squeezed very dry and chopped. Removing excess water is important; wet spinach can make the dip runny.
Smoky version: Replace ½ cup (50 g) of the cheddar with smoked cheddar, or add ¼ teaspoon (0.5 g) smoked paprika. This gives a smoky flavor without changing the method.
Gluten-free option: Omit the breadcrumbs and serve with gluten-free crackers or vegetables. Check package labels on Worcestershire sauce and dippers if you need to avoid gluten, as ingredients vary by product.
Storage and Reheating
Cool leftovers promptly and refrigerate them in a covered container within 2 hours of baking. The dip keeps for 3–4 days in the refrigerator. For best texture, store the dip separately from crackers, bread and vegetables; discard any portion that has been sitting at room temperature for longer than 2 hours.
Reheat only the amount you plan to serve. Warm it in a covered oven-safe dish at 325°F (165°C) until hot, stirring once if practical, or microwave in short intervals, stirring between them. Reheated leftovers should reach 165°F (74°C), checked with a food thermometer. The dip may be thicker after chilling; stir in 1 tablespoon (15 ml) of sour cream or milk at a time if needed. Avoid repeatedly cooling and reheating the same batch. Freezing is possible for up to 2 months, but the texture may become grainy after thawing; thaw overnight in the refrigerator and reheat thoroughly.
Frequently Asked Questions
Can I make cheddar cheese dip ahead of time?
Yes. Mix the ingredients, cover the unbaked dish and refrigerate for up to 24 hours. Bake it straight from the refrigerator, adding about 5–10 minutes as needed, and check that the center reaches 165°F (74°C). Do not leave the prepared mixture out while the oven heats.
Can I use pre-shredded cheddar?
Yes. It is convenient and works in this recipe, though the dip may be slightly less smooth than one made with freshly grated cheddar. Avoid tightly packing the cheese when measuring by volume.
Why did my cheese dip turn oily?
It may have baked too long or too hot, or the cheese may have separated. Use moderate oven heat, take the dip out once it is bubbling and hot, and stir gently before serving if a small amount of oil appears on the surface.
Can I make this without mayonnaise?
Yes. Replace the mayonnaise with an equal amount of sour cream. The dip will be slightly tangier and may be a little less rich, but the recipe will still work.
What is the best cheddar to buy at Woolworths?
Choose a cheddar you enjoy eating, preferably a block marked sharp or mature if you want a stronger cheese flavor. Any similar cheddar from Woolworths or another grocery store is suitable; check the label for the style and strength you prefer.
Can I serve this dip cold?
This recipe is designed to be served hot, when the cheddar is melted and the texture is creamy. It can be eaten cold if promptly refrigerated, but it will be firm and less scoopable; warm it safely to 165°F (74°C) for the intended texture.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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