This Hot Cheese Dip with Emmental is an easy-to-make hot dip. The dijon mustard & white wine lends extra depth to this crowd-pleasing baked dip.
One of my favourite parts of the holiday season is entertaining guests, visiting family and of course, all the amazing dishes being served. I simply adore appetizers and dips and the ones served throughout the cold days of this season are just so comforting. Sometimes I have to stop myself from filling up on the appetizers, and with incredible appetizer recipes like this hot cheese dip it’s not surprising.
I came across a delicious sounding warm cheese dip recipe by Ricardo Cuisine in their holiday recipe section and knew I just had to try it out. I have a list of dishes to try from the vast selection of Ricardo Cuisine’s holiday recipes to try out for holiday entertaining now. There are some festive looking recipes that are sure to add colour, variety and flavour to any holiday dinner table – formal or informal alike.
I started off following the recipe and admittedly had to taste test as I was going along. I love the mildly nutty-sweet flavour of Emmental and it is the perfect cheese for a dip thanks to its silky texture. What a great choice of cheese, Ricardo.
I decided to add in a bit of dijon mustard and white wine to really fancy it up a little bit. Wine goes so well with cheese so it just seemed like an obvious addition. Then I threw it in the oven with a little extra cheese on top, although this dip is pretty perfect straight out of the saucepan too without baking it.
The hot cheese dip is simply incredible served with fresh vegetables and pita chips. My favourite combination was the cucumber tied with cauliflower. Of course, my family thoroughly enjoyed helping me test this recipe out. The girls couldn’t get enough of the hot cheese dip with baby carrots. My picky almost-2 year old even tried licking her dip bowl clean when I had my back turned. If that isn’t a recommendation, I don’t know what is!
Hot Cheese Dip with Emmental
Adapted from: Ricardo Cuisine
Prep time: 10 min | Cooking time: 10 min | Makes 2 1/2 Cups
1 tbsp (15 ml) butter
1 tbsp (15 ml) flour
1 cup (250 ml) milk
4 oz (115 g) cream cheese
31/2 oz (100 g) grated Emmental cheese (about 250 ml/1 cup) + extra for sprinkling
31/2 oz (100 g) grated mozzarella cheese (about 250 ml/1 cup)
1 tbsp (15 ml) Dijon mustard
2 tbsp (30 ml) Dry White Wine
1/4 cup (60 ml) chopped fresh chives
Salt and pepper
In a medium saucepan over medium heat, butter then whisk in the flour.
Cook for 30 seconds, whisking constantly then whisk in the milk and bring to a boil.
Reduce heat and stir in cheese, whisking constantly.
Stir in mustard and wine then season with salt and pepper to taste. Add Chives.
Pour into an oven safe baking dish such as a small casserole dish or brie baker, sprinkle with extra Emmental and broil on foil lined baking sheet until bubbly and golden, about 5 minutes.
Serve warm with bread cubes, crackers or raw vegetables
- 1 tbsp butter 15 ml
- 1 tbsp flour 15 ml
- 1 cup milk 250 ml
- 4 oz cream cheese 115 g
- 31/2 oz grated Emmental cheese + Extra for Sprinkling 100 g, about 250 ml/1 cup
- 31/2 oz grated mozzarella cheese 100 g, about 250 ml/1 cup
- 1 tbsp Dijon mustard 15 ml
- 2 tbsp Dry White Wine 30 ml
- 1/4 cup chopped fresh chives 60 ml
- Salt and pepper
- In a medium saucepan over medium heat, butter then whisk in the flour.
- Cook for 30 seconds, whisking constantly then whisk in the milk and bring to a boil.
- Reduce heat and stir in cheese, whisking constantly.
- Stir in mustard and wine then season with salt and pepper to taste. Add Chives.
- Pour into an oven safe baking dish such as a small casserole dish or brie baker, sprinkle with extra Emmental and broil on foil lined baking sheet until bubbly and golden, about 5 minutes.
- Serve warm with bread cubes, crackers or raw vegetables
Check out the amazing selection of holiday recipes (and more!) at Ricardo Cuisine, they’ve certainly got you covered for holiday entertaining this year. Get cooking!
Disclosure: This post was brought to you by Ricardo Cuisine. As always all opinions are honest and my own.