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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Four Cheese Dip

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.


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


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

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