Hot Cheese Dip with Emmental

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 decided to add in a bit of dijon mustard and white wine to their original recipe and 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.

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.

 How to Store Hot Cheese Dip

You can make this hot cheese dip a day or two in advance. Store the dip in an airtight container in the fridge for up to 4 days.

When ready to enjoy, warm up in a 180 °C (350 °F) preheated oven for 15 minutes or in the microwave oven for about 1 minute. Stir before serving.

About the Ingredients for the Hot Cheese Dip

Butter – Use salted butter here. It is the basis for your roux and will give the best flavour.

Flour – Don’t pack your flour when measuring it.

Milk – Use unsweetened milk here if you are going to be a dairy milk alternative.

Cream cheese – Full fat cream cheese is best here.

Emmental cheese – I love the mildly nutty-sweet flavour of Emmental and it is the perfect cheese for a dip thanks to its silky texture.

Mozzarella cheese – You will want to use brick mozzarella and grate it.

Dijon mustard – Use regular Dijon mustard and not grainy. Do not substitute with yellow mustard.

Dry White Wine – Use your favourite dry white wine here.

Chives – Adds a little fresh relief to all that rich cheese.

Salt and pepper – Brings out all the flavours and makes them shine!

The hot cheese dip is simply incredible served with fresh vegetables and pita chips. 

Looking for more crowd-pleasing hot appetizers?

Check out some of my favourite appetizers that are best served hot:

Cranberry cocktail meatballs are a holiday party staple and this recipe will never let you down. A classic recipe that never goes out of style.

These Bacon Wrapped Dates with Goat Cheese are a perfect holiday appetizer. This is one of those party foods that will have everyone asking you for the recipe!

These vegan baked zucchini crisps are perfect hot from the oven; crisp on the outside and juicy in the middle.

Hot Cheese Dip with Emmental

Adapted from: Ricardo Cuisine

Prep time: 10 min | Cooking time: 10 min | Makes 2 1/2 Cups

Ingredients:

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

Directions:

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

Disclosure: This post was brought to you by Ricardo Cuisine. As always all opinions are honest and my own.