Four Cheese Dip

Appetizers

Most hot cheese dips don’t use blue cheese… not the case here. If you don’t like blue cheese, leave it out and step up the amount of one of the other three cheeses.

Ingredients

¼ cup unsalted butter
4 Tbsp flour
½ cup yellow onion, chopped
¼ cup red bell pepper, small dice
2 tsp garlic
1 tsp Creole seasoning
½ tsp salt
½ tsp black pepper, freshly ground
1 cup half and half, hot
1 cup chicken broth, hot
½ cup dry sherry
¼ cup cream cheese, softened
¼ cup parmesan cheese, freshly grated
½ cup sharp cheddar cheese, grated
¼ cup blue cheese crumbles
¼ cup pepper jack cheese, grated
1 Tbsp lemon juice, freshly squeezed
1 Tbsp parsley, chopped fine
¼ cup green onions, minced

Instructions

In a medium sized sauce pan, melt butter over medium heat. Stir in flour and make a roux. Cook roux five minutes, stirring constantly to prevent burning. Stir in the onion, red bell pepper and garlic, and cook for 2-3 minutes.

Using a wire whip, stir in the seasonings, hot milk, broth and sherry. Continue to cook over medium heat for 8-9 minutes, stirring often to prevent mixture from sticking.

Fold in the cheeses and lemon juice and stir until cheeses have melted.

Garnish with the parsley and green onions just before serving.

Serve warm with tortilla chips or crackers for dipping

Yield: 1 quart

Recent Recipes

Harrison’s Brown Butter Mashed Potatoes

Having a son who’s following in your footsteps is one thing. Watching him take what you’ve taught him and elevate it to something even better—that’s special. During his Christmas break from the Culinary Institute of America, Hyde Park, New York, a few years ago, he nudged me out of the way and made these mashed potatoes. I was skeptical, of course as I’ve been making mashed potatoes for decades. But there was no question his version was better. There’s a lot of pride in seeing him excel in the kitchen, making something as simple as mashed potatoes taste extraordinary. This recipe has become a new tradition in our family. Watching him cook now, with all that skill and precision, is a proud moment for me every time. This is his recipe, and I’ve adopted it as my own.

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

Robert’s Christmas Turkey 2025

There's nothing like a well-roasted turkey to anchor a holiday table, and no one made it quite like my grandmother. She didn't wait until Thanksgiving to serve it. She'd roast a turkey once a month throughout the year, never mind the occasion. It was a staple at her table. My mother, on the other hand, always made a formal Christmas Eve dinner, complete with turkey, dressing, and gravy. As kids, the excitement of Christmas Eve was almost too much to bear. Those big dinners felt like the beginning of Christmas itself. It’s a memory that comes to mind every time I cook a turkey or make gravy. And a good gravy can make or break the meal. Making sure the roux browns just right and finishing the gravy with a touch of lemon juice or fresh herbs are tricks worth remembering. A little extra attention to the gravy goes a long way.

RobertStJohn.com