This cheese dip is a perfect chip dip, great for veggies or pretzels, and thick enough to spread onto toast or sandwiches too! Many cheese dip recipes are heated or cooked (more like a queso dip or a rotel dip) but this is quick to mix and enjoy. It’s the perfect dip for chips and vegetables and great spread on crackers. Simply seasoned and extra creamy, this cheese dip uses just a few ingredients (that I always have on hand) and comes together in no time at all.
Continue to add and stir.If you need a quick snack, this cheese dip recipe comes together in minutes!
Add the cheese slowly – if your recipe calls for 2 cups of shredded cheese add in a little bit at a time. I tend to remove the pan from the heat completely when adding the cheese to prevent it from getting too hot and curdling/breaking. Remove the hot béchamel from the heat. The emulsifiers and coagulants break down when heated thus causing a gritty texture. Adding cheese to a bubbling mixture will cause the cheese to break down. *NOTE! Do NOT add the cheese to the mixture if it’s boiling/bubbling. When you make your roux (butter/flour) then adding your milk (béchamel) you must add your cheese to the heated mixture slowly. Those powders hamper your cheese melting/smoothness. 
Those cheese are packaged with additives (powders).
Grate your cheese instead of buying pre-grated cheese. Again if you want to use I won’t judge you. Velveeta – so no, technically it’s not ‘real cheese” as it’s made with whey protein concentrate, milk protein, and other additives to create a pasteurized cheese product. If those say they are real cheese without a million additives then you’re OK. Use real cheese and not cheese food (i.e, the individually wrapped slices). That stuff is the bomb for a creamy cheese sauce!īut have you ever made (or had) mac and cheese that wasn’t creamy or smooth? Instead, it was grainy or gritty? Kind of gross, huh? So there are a few reasons why this happens and what you want to avoid. In my household, and specifically my fridge, I have an entire cheese drawer with nothing but cheeses in it.Īt any given point in time, there are at least 8 different varieties of cheeses and no, I’m not talking about the individually sliced stuff. Oh sure I know they technically fall under the other 5 but these other 3 play such a high role in my life that they deserve their own group. Sure we have dairy, fruit, grain, lean meats and proteins, veggies but for me, I also like to consider pizza, bacon, and cheese as their own separate food groups. While I get that there are 5 food groups, in my world, there are 8. Find out today how why cheese sauce gets gritty and how to prevent it! Nothing beats a smooth, creamy, and cheesy cheese sauce.
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