This easy Four Cheese Dip is smooth, creamy, and extra cheesy made with four different kinds of flavorful cheese! Fresh chives and parsley add just the right flavor to this rich and savory cheese dip.
Flavorful and Easy Cheese Dip
It’s no secret that cheese dip of any kind is always a big hit at parties. When you need something trusty and dependable, you can always rely on things like queso, nacho cheese, beer cheese dip and many other classics! But when you need one with a ton of cheesy flavor, go with this Four Cheese Dip!
The magic here is obviously in the cheeses… all of them! Mozzarella, Monterrey jack, white cheddar, and asiago cheeses come together to create the most incredible flavor and consistency in this dip. Plus, there’s also cream cheese in the mix to make things even more delectable, creamy, and rich.
Just note that with all four of the cheeses, you will need to whip out your cheese grater! It is always, always, always best to get a block of cheese and grate it yourself for dips and sauces. Pre-shredded cheeses contain separators and anti-caking agents that affect texture and flavor.
Four Cheese Dip comes together in less than thirty minutes. It’s great for whipping up right before the party starts! A low-stress, hassle-free recipe is always handy when you’re in the middle of party prepping. The steps here really couldn’t be any easier to follow. Essentially, once all of your cheese is grated, you just mix all of the ingredients together, bake, and serve.
This list of ingredients is just the way I like it – simple, flavorful, and inexpensive!
- Cream Cheese – I recommend using full fat cream cheese to help the consistency stay as rich as possible.
- Mayonnaise – full fat mayo will also give the best consistency but choose your favorite brand.
- Garlic – fresh garlic is always the best choice.
- Cheeses – For all the cheeses, choose block and grate it yourself! You will need mozzarella, Monterrey jack, white cheddar, and asiago cheeses. They all work best for both, the flavor and consistency!
- Herbs – Fresh chives and parsley add just the right pop of vibrant color and flavor to the cheese dip.
- Salt – be mindful of how much salt you add since some cheeses are salty.
Grate the cheeses.
It bears repeating that this step really should not be skipped! Pre-shredded cheese is coated in anti-caking powder that prevents it from clumping in the bag. In turn, that powder also prevents the cheese from forming a smooth and creamy mixture when mixed and baked into dip form. Be sure to grate all four cheeses by hand!
While you’re grating the cheeses, preheat your oven to 375°F. Make sure your cast iron skillet is well seasoned.
Don’t have a skillet? No worries! You can also use a 9-inch round, an 8×8, or a 9×9 ceramic or glass baking dish. Just be sure to lightly grease your dish prior to spreading the dip mixture in it.
Mix to combine.
Combine all of the ingredients for your dip in a mixing bowl.
Spread the mixture into an even later in your prepared skillet or other baking dish. Top it off with some extra grated cheese.
Bake for about 17-20 minutes. For a browned top, broil it for just 1-2 minutes at the end of cook time. Keep an eye on it to make sure the top browns but does not burn!
Storing and Reheating:
You can store this hot cheese dip in an airtight food storage container in the refrigerator. Properly stored, it should stay fresh for 3-4 days. Keep in mind that it should be fully cooled prior to storing!
To reheat this cheesy dip, I recommend doing so slowly in the oven. Reheat it in a ceramic or glass casserole pan (or in the original skillet) at 325°F just until heated through.
You can technically use a microwave to reheat a cheese dip, but it’s very easy to overheat it and scald the cheese! If you do want to use a microwave, simply reheat the dip in 30 second increments, stirring the dip each time the timer beeps until it’s hot and ready to serve.
How To Make It In A Crock Pot
You can definitely make this cheese dip in a Crock Pot if needed.
Prepare the dip up the the step of spreading the dip mixture in the skillet and spread it in a Crock Pot instead. Close the lid and cook on LOW for about 2 hours.
Stir if needed, spread the reserved topping shredded cheese over the dip. Close the lid and cook for another 30 minutes.
Pin This Dip For Later
Four Cheese Dip
- 16 oz cream cheese softened
- 1/2 cup mayonnaise
- 2 garlic cloves
- 8 oz mozzarella cheese block
- 4 oz Monterrey Jack cheese block
- 4 oz white cheddar cheese block
- 4 oz Asiago cheese block
- 1/4 cup minced fresh chives
- 3 Tbsp fresh minced parsley
- Salt to taste
- Grate the cheeses on the large side of the cheese grater and set some aside for topping.
- Preheat the oven to 375° and make sure your cast iron skillet (10-inch) is well seasoned. You can also use a 9-in round, an 8×8, or a 9×9 ceramic or glass baking dishes if you prefer, just make sure to lightly grease it.
- In a medium mixing bowl, combine all of the ingredients for the dip and mix very well, until evenly incorporated.
- Spread the dip mixture in a baking dish evenly and top off with the cheese that you set aside.
- Bake for 17-20 minutes. (You can turn on broil for a few seconds if you want a golden brown top but make sure to keep an eye on it.)
Originally published on Will Cook For Smiles in November, 2014.
What can I use in place of the asiago cheese? Not a fan of that cheese. Thank you . Karen
You can replace it with a mixture of the other cheeses in the recipe.
Bike Race says
This dip was fantastic! Thanks for the recipe!
So glad you liked it!
What can I use in place of the mayo (hate mayo!).? This looks
like the best queso…can’t wait to try!
I’m so sorry for not seeing this comment! You can omit the mayo and use extra sour cream instead.
Can I cook this in a mini crock pot? If so, how long do you think?
this is AWESOME!!! yummy. I can’t wait to try this! Pinned! so healthy!!