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Let me just say this right off the bat: if you bring this dip to a gathering, bring the recipe too, because folks will be asking. No joke — I’ve scribbled this one on napkins, church bulletins, even the back of a receipt once at a baby shower. It’s just that good.
I first made this Jarlsberg Cheese Dip on a whim before a Sunday potluck. You know how it is — you don’t want to show up empty-handed, but you’re also not trying to turn on the oven in August. I had a block of Jarlsberg, some mayo, and the rest just sort of came together like it was meant to be.
It’s creamy, tangy, a little nutty from that lovely cheese, and the kind of thing you can eat straight off a spoon when no one’s watching (guilty). And the best part? It only takes a few minutes to whip up — no cooking, no fuss.
So, Why Do Folks Go Nuts Over It?
Let me count the ways, sugar:
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It’s ridiculously easy. Mix it all in one bowl — that’s it.
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Flavor that pops. Tangy lemon, sharp onion, creamy mayo, and that nutty Jarlsberg? Yes, ma’am.
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Chill-friendly. Actually tastes better after sitting in the fridge a while. Bless.
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It’s a crowd-pleaser. No weird ingredients, just familiar goodness.
Ingredients (and Little Notes from Me)
Here’s what you’ll need — and a few notes from someone who’s made it about 100 times:
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3 cups shredded Jarlsberg cheese
The hero of the whole thing. If you’ve never had Jarlsberg, think Swiss but smoother and nuttier. Don’t sub if you can help it — it’s worth it. -
½ cup mayo
Duke’s is my go-to, but Hellmann’s is fine too. If you’re watching calories (or pretending to), half mayo and half Greek yogurt works great. -
2½ tablespoons whole milk
Just to loosen it up a smidge. Half-and-half or even unsweetened almond milk will do in a pinch. -
2 tablespoons diced red onion
For that little bite. You can soak it in cold water first if you want to tame it a bit. -
2 tablespoons chopped fresh parsley
Don’t skip the fresh stuff — dried parsley is like confetti, all looks and no flavor. -
1 tablespoon fresh lemon juice
Adds just the right tang. Fresh is best, but bottled will do if that’s all you’ve got. -
½ teaspoon each of salt & black pepper
Taste it after mixing — depending on your cheese and mayo, you might want to add a pinch more. -
A pinch of paprika
Totally optional, but it gives a little color and warmth. Smoked paprika? Even better.
How to Make It (Seriously, It’s Foolproof)
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Throw it all in a bowl. Every last bit. Cheese, mayo, milk, onion, lemon juice, salt, pepper, parsley, paprika — go ahead and get messy.
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Mix it up. Use a big spoon and stir until it’s all well combined. Don’t overthink it.
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Cover and chill. Pop it in the fridge for at least an hour. This part matters — the flavors need time to hang out and get cozy.
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Serve it up. Bring it out with crackers, pretzels, carrot sticks, or those little sweet peppers. And maybe hide a spoon for yourself on the side. Just sayin’.
Little Twists If You’re Feeling Fancy
I don’t mess with the base recipe too much (it’s kinda perfect), but here are a few fun twists if you want to make it your own:
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Add crispy bacon bits (yes, please).
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Stir in a tiny bit of Dijon mustard for extra zip.
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Swap red onion for shallots — fancy but subtle.
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Top with chives or scallions for a fresh bite.
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Toss in a finely chopped jalapeño if you like it spicy.
Or hey — slather it on toasted bread for a killer grilled cheese. You didn’t hear that from me. 😉
Got Leftovers? Here’s What to Do
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Store it in an airtight container in the fridge — it’ll keep for about 3–4 days.
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Reheat? Eh, I don’t recommend it. This dip is meant to be served cold or room temp, but if you must, a quick zap in the microwave will soften it up.
Also… it tastes even better the next day. So maybe hide some for yourself behind the yogurt no one eats.
Before You Head to the Store…
If you try this Jarlsberg dip, I wanna know about it! Leave a comment, tag me if you post it, or send me a photo — I love seeing your spins on my recipes. Really makes my day.
And if you end up making this for a gathering? Don’t forget that recipe card — someone will absolutely ask.
Thanks for stopping by, friend. Come back soon — I’ve got a chocolate pumpkin loaf coming up that’ll knock your cozy fall socks off.
Jarlsberg Cheese Dip
Ingredients
- 3 cups Jarlsberg cheese, shredded
- 1/2 cup mayonnaise
- 2 1/2 tablespoons whole milk
- 2 tablespoons red onion, diced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- A pinch of paprika
Instructions
- In a medium bowl, combine all ingredients and mix until smooth and evenly combined.
- Cover and chill in the refrigerator for 1 to 2 hours to let the flavors meld.
- Serve with crackers, pretzels, or fresh vegetables.
Notes