There’s something special about a recipe that gets passed from potluck to potluck, tucked in the back of a well-worn church cookbook, and quietly becomes a beloved favorite. This Jarlsberg Cheese Dip is exactly that kind of recipe — quietly irresistible, endlessly adaptable, and always the first dish to disappear.
With its signature nutty richness, Jarlsberg cheese brings both flavor and sophistication to this easy, warm dip. The creamy base is brightened with a touch of onion, lemon juice, and fresh herbs — making it a deceptively simple appetizer that feels far more luxurious than the 5 minutes it takes to prepare.
Whether you’re hosting a holiday gathering, a game-day party, or a cozy wine night with friends, this dip hits the sweet spot between classic and modern. Warm, gooey, and packed with flavor, it’s bound to steal the spotlight on any appetizer table.
Why You’ll Love This Jarlsberg Cheese Dip
Quick to prep: Just mix and bake — no complicated steps.
Sophisticated flavor: The nutty richness of Jarlsberg cheese with a balanced, tangy kick.
Make-ahead friendly: Prepare the mix in advance and bake when ready to serve.
Versatile: Pairs well with bread, crackers, or fresh veggies.
Ingredients (Serves 8–10)
2 cups Jarlsberg cheese, grated
Look for a block and grate it fresh for the best melt and flavor.
1/2 cup mayonnaise
Full-fat is best for creaminess, but you can use a lighter version if desired.
1/4 cup finely chopped red onion
Adds a subtle bite without overwhelming the cheese.
1 tablespoon fresh lemon juice
Brightens and balances the richness of the cheese and mayo.
1 tablespoon fresh parsley, chopped
Optional, but adds a nice herbal note and color.
1/2 teaspoon Dijon mustard
Enhances the tang and adds depth.
Freshly ground black pepper, to taste
Pinch of salt, if needed (taste before adding — Jarlsberg is naturally salty)
Instructions
Preheat the oven to 375°F (190°C).
Combine the ingredients
In a medium mixing bowl, stir together the grated Jarlsberg cheese, mayonnaise, chopped red onion, lemon juice, Dijon mustard, and parsley. Season with freshly ground black pepper. Taste and add a pinch of salt if needed.
Transfer to a baking dish
Spoon the mixture into a small oven-safe baking dish (an 8-inch dish or pie plate works well). Spread evenly.
Bake until golden and bubbly
Bake for 18–20 minutes, or until the top is lightly golden and the dip is hot and bubbling around the edges.
Serve warm
Serve immediately with sliced baguette, crackers, pita chips, or crudités.
Serving Tips & Variations
For extra depth: Add a pinch of garlic powder or a few dashes of hot sauce for heat.
To make it heartier: Stir in chopped cooked bacon or finely diced sun-dried tomatoes.
Make it mini: Divide the dip into ramekins and bake individual portions for a unique presentation.
Cold version: This dip can also be served chilled. Simply mix and refrigerate until ready to serve — no baking required.
Make-Ahead Instructions
Prep ahead: Mix the dip up to 24 hours in advance and store covered in the fridge.
Bake just before serving: Remove from the refrigerator and let sit at room temperature for 15 minutes before baking.
Storage & Reheating
Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days.
To reheat: Warm in a 325°F (160°C) oven for 10–15 minutes, or microwave individual portions in short intervals.
