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A creamy, tangy, and chunky no-cook cheese dip whipped up in five minutes, perfect for serving with crackers or veggies for entertaining or snacking.

Ingredients

Scale
  • 1/2 pound yellow cheddar cheese, shredded (about 3 cups)
  • 1/4 pound white cheddar cheese, shredded (about 1.5 cups)
  • 3/4 cup red onion, minced and drained or patted dry
  • 3/4 cup mayonnaise (full-fat recommended)
  • 2 1/2 teaspoons Dijon mustard
  • 2 tablespoons strained horseradish
  • 2 tablespoons minced pimiento (optional)

Instructions

  1. Shred yellow cheddar and white cheddar cheese if not pre-shredded.
  2. Mince red onion finely and drain or pat dry to remove excess water.
  3. Strain horseradish and mince pimiento if using.
  4. In a mixing bowl, combine shredded cheeses, minced red onion, mayonnaise, Dijon mustard, strained horseradish, and pimiento (if using).
  5. Stir mixture thoroughly until all ingredients are evenly combined.
  6. Refrigerate the dip and chill for at least 1 hour to let flavors meld.
  7. Optional: before serving, let the chilled dip sit at room temperature for 10–15 minutes for a softer texture.

Notes

Shredding cheese yourself instead of using pre-shredded cheese avoids starchy texture and maintains creaminess., Use full-fat mayonnaise for richness; low-fat may result in a thinner dip., Red onion must be well drained or patted dry to avoid watery dip., Best served with sturdy crackers like Triscuits, hearty bread, pretzels, or crisp vegetables., This dip can be customized by adding bacon bits, chopped pickles, hot sauce, or swapping cheeses., Do not freeze as mayo and cheese can become grainy or watery after freezing., Dip keeps fresh up to 5 days refrigerated, best consumed within 1-2 days., Make the dip up to 48 hours in advance and store in an airtight container.

Nutrition

Find it online: https://margorecipes.com/5-minute-crack-dip-easy-appetizer-for-entertaining/