Cheese and Onion Dip

This cheese and onion dip recipe is an English version of the Mexican queso blanco. Be warned, it's highly addictive!

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  • Serves 8

  • Prep time 10 mins

  • Cooking time 5 mins

  • Total time 15 mins


  • 2 shallots, very finely diced
  • 2 green chillies, deseeded and finely diced
  • 300g (10oz) vintage Cheddar, grated (the stronger the better)
  • 200g (7oz) Monterey Jack or Jarlsberg, grated
  • 250ml (9fl oz) double cream
  • 2 spring onions, finely sliced


Heat a splash of oil or butter in a saucepan and add the shallots. Fry gently for a few minutes, until softened, then add the chillies, cheeses and cream, and heat gently stirring often for a few minutes, until the cheese has melted completely. Remove from the heat, allow to cool slightly until you have a thick dip, then serve immediately, scattered with the spring onions.