Awesome Cheddar Cheese Dipping Sauce

Andy Anderson !


This is an excellent recipe for dipping just about anything… veggies, bread, nachos, chicken fingers… you name it, and you can probably dip it.

It’s got a bit of a kick to it, and that’s what makes it so yummy.

Hint: When the weather gets warmer, I use less kick; when it gets colder I add more.

So, you ready… Let’s get into the kitchen.

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10 Min
10 Min
Stove Top



3 slice
bacon, chopped
3/4 c
milk, full fat
1/4 c
half & half
2 Tbsp
sweet butter, unsalted
2 Tbsp
flour, all purpose variety
1 Tbsp
frank’s hot sauce (luv this stuff)
1/4 tsp
ground cumin
1/4 tsp
sweet paprika
1 pinch
cayenne pepper
salt, kosher variety, to taste
black pepper, freshly ground, to taste
4 oz
extra sharp cheddar cheese, freshly grated
14 oz
canned chopped tomatoes drained (i use hunt’s petite diced)


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2Gather your ingredients.

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3Add the bacon to a pan, over medium heat.

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4Cook until crispy, about 8 to 10 minutes.

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5Drain on paper towels and reserve.

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6In a small bowl, whisk the flour with the milk and half & half.

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7Add the milk/flour mixture and butter to a saucepan, and warm on medium low, until you see wisps of steam, about 3 to 5 minutes.

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8Add the hot sauce, cumin, cayenne pepper, paprika, and a bit of salt and pepper.

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9Turn up the heat to medium and whisk until the mixture begins to lightly simmer.

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10Whisk until it thickens, about 3 to 5 minutes.

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11Chef’s Note: Do not bring the liquid up to a boil… just a light simmer is all you will need.

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12Reduce the heat to low, and add the cheese.

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13Mix until thoroughly combined.

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14Add the bacon and tomatoes, and stir to combine.

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15Chef’s Note: Taste, and add more spices, if needed.

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16Chef’s Note: This dip will store quite will in the fridge for a week, if tightly covered.

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18Place in a bowl, while still warm, and surround with your favorite dipping items. Enjoy.

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19Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Dips
Main Ingredient: Dairy
Regional Style: American