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 shredded cheeses with cornstarch to thicken and prevent clumping.
- Transfer all ingredients to a small (2-4 quart) slow cooker and mix well.
- Cover the slow cooker and set it to low, cooking for 1 to 1.5 hours, stirring every 20-30 minutes until the cheese has melted and the mixture is smooth.
- Once melted, switch the slow cooker to the warm setting for serving and stir occasionally.
- If the dip is too thick, add a splash of warm milk or cream to thin it out.
Notes
For added flavor, consider including a pinch of cayenne pepper.
Serve with an assortment of pretzels and veggies for dipping.
Store any leftovers in an airtight container in the fridge and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Appetizers
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 370
- Sugar: 1g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 100mg