# Is my cheese dip missing something? **URL:** \ **Category:** Cafe Society\ **Created:** [April 30, 2011, 6:21pm UTC](https://boards.straightdope.com/t/is-my-cheese-dip-missing-something/580306 "2011-04-30T18:21:04Z")\ **Posts on this page:** 15\ **Page:** 1
**Author:** ![Grrr](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/grrr/32/146_2.png) [@Grrr](https://boards.straightdope.com/u/Grrr)\ **Post date:** [April 30, 2011, 6:21pm UTC](https://boards.straightdope.com/t/is-my-cheese-dip-missing-something/580306/1 "2011-04-30T18:21:04Z")
I don’t know how well this is going to work. I’m just going to throw this stuff together in a pan and see what happens. I plan to saute the spinach in garlic butter: Spinach garlic cream cheese green chilies shredded jack shredded cheddar milk (for consistency) Thanks for any input. ---
**Author:** ![Jaledin](https://avatars.discourse-cdn.com/v4/letter/j/f9ae1b/32.png) [@Jaledin](https://boards.straightdope.com/u/Jaledin)\ **Post date:** [April 30, 2011, 6:33pm UTC](https://boards.straightdope.com/t/is-my-cheese-dip-missing-something/580306/2 "2011-04-30T18:33:14Z")
Dash of cumin? Maybe a small amount of lime juice? Just spitballing – never made cheese dip. Small amount of pulverized almonds or pine nuts? ---
**Author:** ![Tapioca\_Dextrin](https://avatars.discourse-cdn.com/v4/letter/t/3d9bf3/32.png) [@Tapioca\_Dextrin](https://boards.straightdope.com/u/Tapioca_Dextrin)\ **Post date:** [April 30, 2011, 6:34pm UTC](https://boards.straightdope.com/t/is-my-cheese-dip-missing-something/580306/3 "2011-04-30T18:34:37Z")
Despite the sheer volume of cheese, the end result may not be very cheesy. Parmesan, Asiago or aged Cheddar would help that. A little mustard powder might help the taste, and is always a good idea in melty cheesy foods due to the emulsifier it contains. ---
**Author:** ![Grrr](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/grrr/32/146_2.png) [@Grrr](https://boards.straightdope.com/u/Grrr)\ **Post date:** [April 30, 2011, 6:55pm UTC](https://boards.straightdope.com/t/is-my-cheese-dip-missing-something/580306/4 "2011-04-30T18:55:01Z")
> [@Tapioca\_Dextrin](#): > > Despite the sheer volume of cheese, the end result may not be very cheesy. Parmesan, Asiago or aged Cheddar would help that. A little mustard powder might help the taste, and is always a good idea in melty cheesy foods due to the emulsifier it contains. Mustard powder? Cool. I would have never thought that in a million years. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [April 30, 2011, 6:57pm UTC](https://boards.straightdope.com/t/is-my-cheese-dip-missing-something/580306/5 "2011-04-30T18:57:35Z")
Is this a cold, soft dip? Or a hot, liquid dip? ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [April 30, 2011, 6:57pm UTC](https://boards.straightdope.com/t/is-my-cheese-dip-missing-something/580306/6 "2011-04-30T18:57:45Z")
Bacon ---
**Author:** ![hajario](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/hajario/32/171_2.png) [@hajario](https://boards.straightdope.com/u/hajario)\ **Post date:** [April 30, 2011, 7:03pm UTC](https://boards.straightdope.com/t/is-my-cheese-dip-missing-something/580306/7 "2011-04-30T19:03:41Z")
> [@TriPolar](#): > > Bacon Cubed pancetta would be better. Maybe paprika. ---
**Author:** ![Jaledin](https://avatars.discourse-cdn.com/v4/letter/j/f9ae1b/32.png) [@Jaledin](https://boards.straightdope.com/u/Jaledin)\ **Post date:** [April 30, 2011, 7:09pm UTC](https://boards.straightdope.com/t/is-my-cheese-dip-missing-something/580306/8 "2011-04-30T19:09:13Z")
> [@hajario](#): > > Cubed pancetta would be better. There was some treatment in the latest “Cook’s Illustrated” which required pureed bacon – I don’t remember the application, but the B&W photo of the food-processered bacon/pancetta looked good enough that I’m going to do the same thing to a few pounds and freeze it. No, not for a milkshake, but for things just like this cheese dip. Coleman’s mustard powder! Even for a half-Irish Frenchie, there are a few things the English can do right. ---
**Author:** ![Sigmagirl](https://avatars.discourse-cdn.com/v4/letter/s/c89c15/32.png) [@Sigmagirl](https://boards.straightdope.com/u/Sigmagirl)\ **Post date:** [April 30, 2011, 7:36pm UTC](https://boards.straightdope.com/t/is-my-cheese-dip-missing-something/580306/9 "2011-04-30T19:36:42Z")
How about a hit of Worcestershire sauce? ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [April 30, 2011, 7:38pm UTC](https://boards.straightdope.com/t/is-my-cheese-dip-missing-something/580306/10 "2011-04-30T19:38:35Z")
> [@hajario](#): > > Cubed pancetta would be better. > > Maybe paprika. Pancetta is bacon. A very delicious form of bacon. Agreed. ---
**Author:** ![hajario](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/hajario/32/171_2.png) [@hajario](https://boards.straightdope.com/u/hajario)\ **Post date:** [April 30, 2011, 8:30pm UTC](https://boards.straightdope.com/t/is-my-cheese-dip-missing-something/580306/11 "2011-04-30T20:30:52Z")
> [@TriPolar](#): > > Pancetta is bacon. A very delicious form of bacon. Agreed. You’re correct, of course. I thought that that specific kind of bacon would be better than the more standard fried strip bacon. ---
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [April 30, 2011, 8:35pm UTC](https://boards.straightdope.com/t/is-my-cheese-dip-missing-something/580306/12 "2011-04-30T20:35:40Z")
Cheddar and jack don’t melt well - they tend to separate and become greasy. You can get around this by adding some flour to the mix (basically make a roux), or just using a little bit of those cheeses and rely mostly on the cream cheese. The roux makes a good sauce for things like mac & cheese, but for a cheese sauce it’s a bit floury. I’d tend to go heavy on the other ingredients and low on the cheddar/jack - maybe just grate some in at the end, off heat, and see what happens. If you’ve got some carageenan lying around, it makes a great emulsifier and you can make a cheese dip almost entirely out of cheese with it. But I’m going to go out on a limb and assume you don’t have any hanging around in the back of the pantry. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [April 30, 2011, 8:40pm UTC](https://boards.straightdope.com/t/is-my-cheese-dip-missing-something/580306/13 "2011-04-30T20:40:51Z")
He might if he’s a homebrewer. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [April 30, 2011, 9:40pm UTC](https://boards.straightdope.com/t/is-my-cheese-dip-missing-something/580306/14 "2011-04-30T21:40:56Z")
> [@TriPolar](#): > > Pancetta is bacon. A very delicious form of bacon. Agreed. But it’s not really like American bacon, which almost always is smoked (and to me, makes a big, big difference in the final taste. I _hate_ it when people substitute bacon for pancetta.) The only comment I have on the OP’s ingredients is he needs something to get the consistency right. Those cheeses aren’t quite going to cut it on their own, even with milk. You’d need a roux (as **Athena** mentions–basically make a bechamel base for your cheese to melt in) or, god help me here, but I’m actually going to suggest Velveeta as a possibility. I enjoy a hint of nutmeg with my cheesy sauces, so I’d add that, too. A little goes a long way, though. Just a pinch. ---
**Author:** ![minionkat](https://avatars.discourse-cdn.com/v4/letter/m/f05b48/32.png) [@minionkat](https://boards.straightdope.com/u/minionkat)\ **Post date:** [April 30, 2011, 11:29pm UTC](https://boards.straightdope.com/t/is-my-cheese-dip-missing-something/580306/15 "2011-04-30T23:29:43Z")
I would skip the milk. If you need to thin it out, use sour cream instead.