Cheddar Cheese Dip (Better Than Store-Bought!)

My cheddar cheese dip is made from scratch with wholesome ingredients, making it so much better than store-bought! We love dipping tortilla chips and soft pretzels into it or drizzling the cheese over tacos and nachos. It’s easy to whip up in only 8 minutes and has so many uses. I hope this recipe replaces pre-made cheese dip in your home like it has in ours!

This post may contain affiliate links of items I know and love. Read our disclosure policy for more information. I NEVER use AI (artificial intelligence) to create content for Plum Branch Home. Recipes, blog posts, photos, videos, podcasts, social media content: everything is made from scratch by me, Molly LaFontaine. After developing my recipes, they’re tested 2x by my husband, Tyler, and I before publishing. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!

I can’t even count the number of times I’ve whipped this cheese dip up on a whim when my husband and I want a snack on the weekends. It’s just so simple to make and tastes so dang good! The warm cheese is our favorite with tortilla chips alongside some homemade salsa. It’s such a good snack.

Inspiration Behind My Cheddar Cheese Dip Recipe

When I developed my sourdough pretzel bites recipe, I knew I had to whip up a cheese sauce to go with it. But now we use it so many more ways!

I wanted the sauce to taste even better than store-bought using wholesome ingredients. And I didn’t want it to take long to make.

It’s become a staple in our home for snacking, topping Mexican-style dishes, and even dipping pigs in a blanket.

What Do You Use Homemade Cheese Sauce for?

You can use this cheese dipping sauce for just about any dish you’d like. Like I said above, you can use it for dipping, as a snack item, or drizzle it over tacos, nachos, and even burritos.

Why We Love this Cheese Sauce and Think You Will Too!

• Easy Recipe: The steps are so easy to follow, it’s beginner friendly!
• Wholesome Ingredients: No additives or fillers in this sauce.
• No Fake Cheese: We use freshly grated cheddar for the best flavor!
• Make it in 8 Minutes: It doesn’t take long at all to whip up.
• Long Lasting: It’ll last 1-2 weeks in the fridge!

My Tips for Making Cheese Dip Sauce from Scratch

1. Grate the cheese at home rather than buying pre-shredded. It melts much better and has a better texture.
2. Don’t skip the flour; it makes a roux to thicken the sauce.
3. Don’t add cornstarch to thicken it at the end; instead, let it cool down a little.
4. When heating, don’t let the sauce get to a boil

Best Cheese for Making Cheese Dipping Sauce

The best cheese for this recipe is mild cheddar. You can also use medium, but I don’t recommend sharp cheddar. It doesn’t melt very well.

Why Shred Your Cheese At Home

I highly recommend shredding your cheese at home with a grater for this recipe! It creates a smooth, creamy texture. When you use pre-shredded cheese, it’s coated in additives for anti-caking. These additives can create a weird texture, and it doesn’t melt as well.

Ingredients You’ll Need  (with notes and substitutions)

Note: Please see the recipe card at the bottom of this blog post for measurements.

• shredded mild cheddar cheese: it’s best to shred this at home, you can also use medium cheddar
• milk: I like to use whole milk but you can use any
• sea salt: this is a great wholesome salt option
• butter: I always use salted butter but you can use unsalted, if desired
• all-purpose flour: I use unbleached, organic but you can use any all-purpose flour
• distilled white vinegar: I like to use organic but you can use regular, if desired

Helpful Kitchen Tools for this Recipe

This section contains Amazon affiliate links to items I use and love for this recipe.

• cheese grater
• small saucepan
• whisk

How to Make Cheddar Cheese Dip From Scratch

Note: Please see the recipe card at the bottom of this blog post for the full written recipe.

Melt butter over medium in a small saucepan.

Turn heat down to low and add flour, whisking for 1 minute.

Add milk and salt. Whisk to combine.

Turn up heat to medium and add shredded cheese. Whisk until melted, about 2-3 minutes.

Add in vinegar to balance the flavors, take off heat, and enjoy! As the cheese sauce cools it will thicken.

How to Make this Recipe Ahead

If you’d like to make this recipe ahead, follow the instructions and let it cool completely. Once cooled, place in an airtight container in the fridge. It will thicken up a lot when cold, so just rewarm it for a thinner sauce. It’ll last 1-2 weeks in the fridge.

Our Favorite Ways to Enjoy Cheese Dipping Sauce

Here are my husband and I’s favorite ways to enjoy this cheese sauce:

• Topping chicken fajita tacos
• Drizzled over walking tacos
• Using it as a dip for soft pretzels
• Using it as a dip for tortilla chips

How to Store

Store cheese sauce in an airtight container, preferably glass, in the fridge for 1-2 weeks. It will thicken up a lot when cold, so just rewarm it to thin it back out.

Freezing and Thawing Instructions

Freeze: To freeze, place cooled-down sauce in an airtight, freezer-safe container. It’ll last in the freezer for 2-3 months.

Thaw: When you’re ready to thaw, place it in the fridge overnight.

My Favorite Ways to Reheat Cheese Sauce

When you’re ready to use it, either reheat the cheese sauce in a saucepan over low heat or place it in a glass, oven-safe jar and warm at 350 degrees Fahrenheit in the oven.

Frequently Asked Questions

More Dips Made From Scratch to Try

If you’re looking for more dip recipes, try a few of these:

• American Flag Taco Dip
• Homemade Jalapeno Cheese Dip (Inspired by Fritos)
• Quick Marinara Dipping Sauce
• My Rotel Dip Recipe (Without Velveeta!)
• Oven Baked Buffalo Chicken Dip

If you made this recipe, give it a 5-star rating below and share a photo on your social media stories! Be sure to tag @plumbranchhome