3 Cheese Dip

This is one of my family’s favorite appetizers and it is SO easy to make. It takes under half an hour to get everything melted just right. Use a whisk once the cheese starts to melt. That will take down the globby factor!

Words of advice on this one. Understand that cheese is made at different consistencies. Some may be stringier or creamier than others. It is always better to take a melted cheese recipe with a “rule of thumb” and be prepared to either add more cheese or milk depending on how the cheese melts. The creamier mozzarella is divine, but even the cheap stuff can and will work, you just have to watch it closely and stir it well. Also, you can use a cheddar instead of Colby-Jack, but the flavor will be changed. I prefer CJ because it is my son’s favorite cheese. I’ll admit that I use rough estimates because different varieties of the same cheese melt differently and I usually use whatever is left on the block I have in my ‘fridge.

8 oz White American
1 C Colby-Jack shredded, loosely packed.

1 C Mozzarella shredded (This one becomes stringy FAST so go lower rather than higher)
2 1/2 to 3 cups of 2% milk (Start with lower add if you want the dip less thick)

1) Put one cup of milk in a sauce pan to warm up on low to medium low. You do not want the milk to scald or bubble.
2) Add the American cheese. Stir regularly as it melts in. Use a WHISK.
3) Add the Colby-Jack and another cup of milk. Stir until these melt in.
4) Check the consistency here before you add the Mozzarella. If it is thick and globby, add more milk, about a 1/4 to 1/2 cup.
5) Add the mozzarella and stir until it melts in.
6) Once it is melted, check the consistency and add milk by the 1/4 cup until you have the consistency you want. I prefer a thicker cheese dip, so I go lower on the amount of milk.
7) Serve it in a bowl with some chips and put a spoonful of pico de gallo in the middle for garnish.

Options: You may mince up jalapenos and other peppers to add in, but be careful. They become too hot fast. Start with 1/4 to 1/2 of a single one and let it cook in for about 1/2 hour before you add anymore. Check it before you add more. Also remember that if you add the seeds, that the “hot” quality will intensify.

If you have leftovers, they go very well on top of noodles for a quick mac and cheese 🙂


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