Cheese Dip
This cheese dip is so easy to make and impossible to resist. We combine tangy sour cream with lots of gooey mozzarella, plus fresh basil, and bake it until it’s bubbly and golden. It’s perfect with sliced bread, and don’t be surprised when it’s the first thing to disappear! Every time we make this cheese dip, we’re asked for the recipe. And now, it is yours to share, too! It’s almost too easy to put together, requiring only stirring the ingredients in a bowl and baking in the oven until bubbly. This dip is not as creamy as classic queso, but that’s intentional. Instead, look forward to golden-brown stringy cheese that you can spread onto toasted bread, warm focaccia bread, or (gasp) garlic bread! For more gooey dips like this one, see our spinach artichoke dip, cheesy bean dip, and this buffalo chicken dip. Key Ingredients Cheese: We use a mix of shredded mozzarella and Monterey Jack. The Monterey Jack melts beautifully, while the mozzarella gives you that perfect, gooey cheese pull. Note, use shredded blocks of mozzarella, not fresh mozzarella sold in brine. Sour Cream: The creamy base of this dip is full-fat sour cream. It provides a rich texture and won’t break while baking, guaranteeing your dip stays smooth. Spices: A simple blend of dried mustard powder and dried thyme adds a savory backbone to the dip without overpowering the other flavors. Basil: A whole cup of fresh basil leaves adds a huge amount of flavor. We stir some in before baking and sprinkle the rest on top for serving. Tomato: Finely diced tomatoes are scattered over the hot cheese dip just before serving. If you love the tomatoes and cheese combo, you may also want to see our roasted tomatoes with ricotta. Cheese: We use a mix of shredded mozzarella and Monterey Jack. The Monterey Jack melts beautifully, while the mozzarella gives you that perfect, gooey cheese pull. Note, use shredded blocks of mozzarella, not fresh mozzarella sold in brine. Sour Cream: The creamy base of this dip is full-fat sour cream. It provides a rich texture and won’t break while baking, guaranteeing your dip stays smooth. Spices: A simple blend of dried mustard powder and dried thyme adds a savory backbone to the dip without overpowering the other flavors. Basil: A whole cup of fresh basil leaves adds a huge amount of flavor. We stir some in before baking and sprinkle the rest on top for serving. Tomato: Finely diced tomatoes are scattered over the hot cheese dip just before serving. If you love the tomatoes and cheese combo, you may also want to see our roasted tomatoes with ricotta. How to Make Cheese Dip This bubbling cheese dip is super easy to put together. Mix all the ingredients, add to a baking dish, and bake until bubbly! Here are a few more tips to make it the best: Tip 1: Toast your bread while you bake the cheese dip. The dip takes 10 to 15 minutes in the oven, so once you’ve got it in there baking, slice your bread, line them up on a baking sheet, and slide them into the oven, too. The bread needs 5 to 7 minutes, so it should come out just before the dip is ready. Tip 2: Add a golden-brown top. For a gorgeous, golden-brown top like in our photos, when the dip is all melted and gooey, turn your oven to broil and let it cook under the broiler for a minute or two. Watch it closely to make sure it doesn’t get too dark. Tip 3: Serve this dip with a spoon. This dip is meant to be gooey and stringy, with a fantastic cheese pull (like hot out of the oven cheese pizza). It’s not a pourable queso, so grab a spoon! You’ll need it to scoop out all that cheesy goodness onto your bread. Yum! Cheese Dip PREP 5 mins COOK 25 mins TOTAL 30 mins PREP 5 mins COOK 25 mins TOTAL 30 mins This gooey cheese dip is one of our favorite things to serve friends. Serve this with toasted bread slices, homemade focaccia, or crisp, cool vegetables. When the cheese melts, it turns spreadable. A bit of liquid releases as it sits, so don’t be worried if it separates a little after baking. It is still completely delicious! 6 Servings You Will Need 1 cup sour cream (227g) ½ teaspoon mustard powder 1 teaspoon dried thyme 8 ounces mozzarella cheese, shredded, about 2 cups (226g) 12 ounces Monterey Jack cheese, shredded, about 3 cups (340g) 1 cup basil leaves, chopped, plus more for serving 1 small tomato, diced 1 baguette, sliced and toasted Directions 1Prep the oven and dish: Preheat the oven to 350°F (177°C). Set aside a 2-quart baking dish for baking the dip. 2Make the dip: In a large bowl, mix the sour cream, mustard powder, and thyme until blended. Fold in the mozzarella, Monterey Jack, and basil. 3Bake the dip: Add the dip to the 2-quart baking dish. Bake until the cheese melts and is bubbling, 10 to 15 minutes. 4Toast the bread: While the dip bakes, add bread slices, in one layer, to a baking sheet. Slide into the oven and bake 6 to 8 minutes until toasted. 5Broil for a golden crust: Once baked, turn the oven to broil and cook the dip for about 2 minutes, until the top is golden brown. 6Serve: Serve warm with tomato and extra basil leaves scattered on top and alongside toasted bread slices. 1Prep the oven and dish: Preheat the oven to 350°F (177°C). Set aside a 2-quart baking dish for baking the dip. 2Make the dip: In a large bowl, mix the sour cream, mustard powder, and thyme until blended. Fold in the mozzarella, Monterey Jack, and basil. 3Bake the dip: Add the dip to the 2-quart baking dish. Bake until the cheese melts and is bubbling, 10 to 15 minutes. 4Toast the bread: While the dip bakes, add bread slices, in one layer, to a baking sheet. Slide into the oven and bake 6 to 8 minutes until toasted. 5Broil for a golden crust: Once baked, turn the oven to broil and cook the dip for about 2 minutes, until the top is golden brown. 6Serve: Serve warm with tomato and extra basil leaves scattered on top and alongside toasted bread slices. Adam and Joanne's Tips Other cheeses would work well, too — think feta, goat cheese, or gruyère. The nutrition facts provided are estimates. We did not include bread. Other cheeses would work well, too — think feta, goat cheese, or gruyère. The nutrition facts provided are estimates. We did not include bread. Nutrition Per Serving Serving Size 1/6 of the recipe / Calories 346 / Total Fat 24.7g / Saturated Fat 14.7g / Cholesterol 79.9mg / Sodium 634.1mg / Carbohydrate 4.5g / Dietary Fiber 1g / Total Sugars 2.7g / Protein 27.2g AUTHOR: Adam Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us