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.

☆☆☆☆☆ 0 votes
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)


2Gather your ingredients.
3Add the bacon to a pan, over medium heat.
4Cook until crispy, about 8 to 10 minutes.
5Drain on paper towels and reserve.
6In a small bowl, whisk the flour with the milk and half & half.
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.
8Add the hot sauce, cumin, cayenne pepper, paprika, and a bit of salt and pepper.
9Turn up the heat to medium and whisk until the mixture begins to lightly simmer.
10Whisk until it thickens, about 3 to 5 minutes.
11Chef’s Note: Do not bring the liquid up to a boil… just a light simmer is all you will need.
12Reduce the heat to low, and add the cheese.
13Mix until thoroughly combined.
14Add the bacon and tomatoes, and stir to combine.
15Chef’s Note: Taste, and add more spices, if needed.
16Chef’s Note: This dip will store quite will in the fridge for a week, if tightly covered.
18Place in a bowl, while still warm, and surround with your favorite dipping items. Enjoy.
19Keep the faith, and keep cooking.

About this Recipe

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