You could just leave your dip as is at this point, and it would be cheesy and delicious, but don't you want to have a little more fun with it? It's time to add some mix-ins! Spinach and artichoke dip anyone? Add a couple handfuls of chopped marinated or frozen artichoke hearts and some defrosted and drained frozen spinach. You don't want the cheese to overwhelm the base, because you still have to add your mix-ins! 5. Or just eyeball it and keep adding and stirring until it looks like you have a nice even distribution of grated cheese covered in creamy base.

How much cheese should you add? If you started with that 8 ounce block of cream cheese, go for about a cup of cheese. If you want to add a less smoothly melty cheese like Parmesan or Gorgonzola or Brie for flavor, you should, just make sure to pair it with a mild meltable cheese like Monterey Jack or mozzarella to make sure you get the best texture. Monterey Jack or mozzarella or cheddar are always good safe melty bets, as are fontina and gruyère. So, start grating and piling in the cheese! You can use any one or mix of cheese you want-just make sure most of it is a meltable cheese. Add grated cheeseĪ cheesy baked dip is nothing without a lot of shredded cheese that will get nice and melty in the oven. Stir it all one more time so it's nice and smooth and your flavoring elements are fully incorporated.

Old Bay seasoning is classic if you're making a crab dip, and a pinch of cayenne or paprika helps boost the flavor of almost any dip, but don't stop there-use whatever spices you want! Some finely chopped garlic can go in at this stage too, and/or any citrus zest: lemon, lime, or orange. Now add a bit of salt and freshly ground black pepper too, and any spices you might want to use to pair with your mix-ins. So, how do you want the base of your dip to taste? Some of your flavoring elements can flavor as well as help thin the dip base: add some lemon juice, hot sauce, or mustard and beat until smooth. Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Stockwell 3.

How to make a cheese sauce for f