Hot Cheese Dip

This hot cheese dip hides a surprise at the bottom of the bowl: minced clams. A full 7-ounce can gets folded into sharp cheddar cheese spread with green bell pepper, scallions, and a few dashes of hot sauce. The clams add a briny, savory depth that straight cheese dips just can’t match.

The whole thing comes together in the microwave in about 5 minutes. Stir it every minute so the cheese melts evenly without scorching around the edges. That’s the only technique here. No roux, no double boiler, no babysitting a pot on the stove.

Sharp cheddar spread (the kind that comes in a jar or tub) melts smoother than block cheese and already has a creamy texture built in. It’s the reason this dip stays silky instead of turning grainy as it cools.

Serve it hot with sturdy corn chips that won’t snap under the weight of a thick scoop.

Pro Tips

• Drain the canned clams thoroughly. Extra liquid thins the dip and makes it watery instead of thick and scoopable.
• Chop the bell pepper and scallions fine so every chip gets a bit of crunch in each dip.
• If the dip thickens as it sits, microwave it in 30-second bursts with a stir to bring it back.
• Garlic salt to taste means start with ¼ teaspoon and adjust. The cheddar spread and clams already bring salt to the party.

Variations

• Bacon cheddar clam dip: Stir in 3 strips of crumbled crispy bacon for a smoky layer.
• Spicier kick: Swap the hot sauce for a chipotle-based sauce for smokier heat.