Ingredients
Scale
- 1½ cups shredded sharp cheddar cheese
- 1½ cups shredded smoked gouda cheese
- 2 tablespoons cornstarch
- ¾ cup whole milk
- ¾ cup heavy cream
- 1 teaspoon dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika
- salt and pepper to taste
- soft warm pretzels for dipping
Instructions
- In a large bowl, toss the cheeses with cornstarch to prevent clumping and thicken the dip.
- Combine all ingredients in a small (2-4 quart) slow cooker and stir well.
- Cover the slow cooker and cook on low for 1 to 1.5 hours, stirring every 20-30 minutes until the cheese is melted and smooth.
- Once the dip is melted, switch the slow cooker to the warm setting for serving, stirring occasionally.
- If the dip is too thick, add a splash of warm milk or cream to thin it out.
Notes
Using fresh shredded cheese instead of pre-shredded can enhance flavor and texture.
For a spicier kick, consider adding jalapeños or hot sauce to the mix.
This dip can also be enjoyed with vegetables or chips for dipping.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Appetizers
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 80mg