One dish that always gets everyone talking (and dipping!) is my Asiago Cheese Dip. The first time I made this dip– which traditionally has artichokes–I was rushing to prepare a last-minute snack for game night. I didn’t have artichokes on hand and thought, “Why not let the cheese be the star?” That turned out to be one of my best kitchen decisions yet!
Now, it’s a staple in our house. I’ve tweaked it over the years, and it’s always the dish my daughters ask me to make when they invite friends over.
What I love most about this recipe is that it feels like a warm hug in a bowl. It’s rich and creamy and has the unmistakable tangy, nutty flavor of Asiago cheese.
Some of my fondest memories revolve around food, especially dips! We are a dip-loving family and can make a whole meal out of dips and dippers. If you are like us, check out my collection of 35+ Easy Dip Recipes, which includes some of my most popular recipes of all time—including my irresistible veggie dip or cream cheese spinach dip.
Whether it’s Sunday dinner with my family, a casual weeknight meal with my husband, or a holiday gathering surrounded by friends, food always seems to bring us together. This dip recipe in particular has become a family favorite, not just because it’s delicious but also because it’s so easy to make, which I truly appreciate!
Why You’ll Love It
Quick and Easy – This dip comes together in just minutes, making it perfect for busy weeknights or last-minute guests.
Make-Ahead Friendly – Prep it the day before, bake when ready, and save yourself time during gatherings.
Always a Crowd-Pleaser – Whether it’s a family dinner or a big party, this dip disappears fast!
Big Batch Recipe – You can easily double or even triple this recipe if you are serving a big crowd; just adjust your cooking time.
Ingredients
- Asiago Cheese – the bold, nutty flavor takes center stage.
- Monterey Jack cheese – this melty super star helps the Asiago along.
- Cream Cheese – provides a smooth, creamy base.
- Sour Cream – balances the dip out perfectly.
- Spices – get creative here if you like. Garlic powder, red pepper flakes, and cracked black pepper are classic. Experiment with your favorite spices to make it your own.
Tips From My Test Kitchen
I always grate my own cheese because it tastes fresher, melts better, and avoids the anti-caking agent found in a lot of pre-shredded cheese. For recipes like this one, I like to use the grater blade of my food processor or the cheese grating attachment for my KitchenAid mixer. You can also use a hand-held grater, just trust me the extra step is totally worth it!
Serving Suggestions
- carrots
- celery
- bell peppers
- green onions
- cauliflower
- broccoli
- cherry tomatoes
- green beans
- cucumber slices
- rye bread
- sourdough
- crackers
- pretzels
- potato chips
How to Store
- Room Temperature – This dip is best enjoyed warm and consumed within two hours.
- Refrigerate – Store in an airtight container in the refrigerator for up to seven days. Just reheat to serve.
- Freezer – Asiago Cheese Dip doesn’t freeze well because it contains dairy.
More Delicious Dips to Try
Asiago Cheese Dip
Ingredients
- ½ cup Asiago cheese, freshly shredded 4 ounces, 1 brick
- ½ cup Monterey Jack cheese, freshly shredded
- 4 ounces cream cheese
- ½ cup sour cream
- 1 teaspoon garlic powder
- ¼ teaspoon red pepper flake
- ⅛ teaspoon fresh cracked black pepper
Instructions
- Preheat the oven to 350℉. Grease a small baking dish.
- In a medium mixing bowl, add Asiago, Monterey Jack, cream cheese, sour cream, garlic powder, red pepper flakes, and black pepper. Use a rubber spatula to stir until combined.
- Transfer mixture to prepared baking dish. Back 20 minutes uncovered or until bubbly and slightly golden brown. Serve with crostini, crusty bread, crackers, vegetables, or any other of your favorite dippers.
