This easy cracker dip recipe takes just 5 minutes to throw together, but tastes like you spent hours in the kitchen. The secret? A perfect balance of sharp cheddar, zippy horseradish, and sweet red onion. I tested 6 different cheese combinations, and this dual-cheddar blend hits the sweet spot for both flavor and texture.
It’s the ultimate make-ahead party dip that actually gets better after a day in the fridge. Perfect for game day spreads, holiday gatherings, or anytime you need a reliable crowd-pleaser.
At-a-Glance
- Prep Time: 5 minutes
- Chill Time: 1 hour recommended
- Yield: 12 servings
- Difficulty: Easy
- Best for: Party appetizers, game day spreads, make-ahead entertaining
- Storage: Up to 2 days in fridge
Why This Works
- Two types of cheddar create the perfect texture – yellow adds sharpness while white brings creaminess
- Minced red onion provides crunch and sweetness that balances the rich cheese
- Horseradish and dijon add zip without overwhelming heat
- Mayo binds everything while keeping the dip scoopable, even when cold
Ingredients & Smart Swaps
Base ingredients:
- Yellow cheddar cheese (3 cups shredded)
- White cheddar cheese (1.5 cups shredded)
- Red onion (3/4 cup minced)
- Mayo (3/4 cup)
- Dijon mustard (2.5 teaspoons)
- Horseradish (2 tablespoons, strained)
- Pimientos (2 tablespoons, optional)
Smart substitutions:
- Cheese: Sharp provolone can replace white cheddar. Avoid pre-shredded cheese – it won’t blend as smoothly.
- Mayo: Greek yogurt works for half the mayo, but don’t replace it all or the texture suffers.
- Red onion: White onion or shallots work. Green onions change the flavor but still taste great.
- Horseradish: Prepared wasabi (1 tablespoon) adds similar heat.
Step-by-Step Instructions
- Shred both kinds of cheese. Use the large holes of a box grater or food processor. Let cheese sit at room temperature for 15 minutes for easier mixing.
- Mince red onion finely – pieces should be no larger than a pencil eraser. Pat dry with paper towels to remove excess moisture.
- In a large bowl, combine mayo, dijon, and horseradish. Stir until smooth.
- Add cheeses, minced onion, and pimientos (if using). Mix thoroughly until everything is well-distributed.
- Cover and refrigerate for at least 1 hour. The dip will thicken and flavors will develop.
Pro Tips & Common Mistakes
- Temperature matters: Cold cheese won’t mix well. Room temp cheese blends perfectly.
- Drain well: Pat onions and pimientos dry to prevent watery dip.
- Storage container: Use glass or ceramic – plastic can absorb flavors.
- Serving tip: Remove from fridge 15 minutes before serving for best texture.
- Cracker choice: Use sturdy crackers like homemade crackers or Triscuits. Thin crackers will break.
Storage, Freezing & Reheating
Store in an airtight container in the fridge for up to 2 days. The flavor actually improves after 24 hours. This dip doesn’t freeze well – the texture becomes grainy.
If the dip feels too firm, let it sit at room temperature for 15 minutes before serving. Stir well before serving.
Variations
- Spicy: Add 1/4 teaspoon cayenne or 1 diced jalapeño
- Smoky: Mix in 1/4 cup crumbled bacon and 1/2 teaspoon smoked paprika
- Ranch Style: Add 1 tablespoon ranch seasoning mix, great with our crispy snacks
- Mediterranean: Mix in 1/4 cup chopped olives and 1 teaspoon dried oregano
FAQ
Can I make this dip ahead of time?
Yes! Make it up to 2 days ahead. Store in an airtight container in the fridge. The flavors actually improve after a day, like our popular party treats.
Why is my dip too thick?
Cold cheese firms up the texture. Let it sit at room temperature for 15 minutes before serving. If still too thick, stir in 1-2 tablespoons of milk.
Can I use pre-shredded cheese?
Fresh-shredded cheese works best. Pre-shredded has anti-caking agents that can make the dip grainy. Like our other popular recipes, quality ingredients make a difference.
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Easy Cracker Dip
Ingredients
Main
- 3 cups shredded yellow cheddar cheese
- 1.5 cups shredded white cheddar cheese
- 3/4 cup minced red onion
- 3/4 cup mayo
- 2.5 teaspoons Dijon mustard
- 2 tablespoons horseradish strained
- 2 tablespoons pimientos optional
Instructions
Instructions
- Shred both kinds of cheese and let them sit at room temperature for easier mixing.
- Mince red onion finely and pat dry with paper towels to remove excess moisture.
- In a large bowl, combine mayo, dijon, and horseradish until smooth.
- Add cheeses, minced onion, and pimientos, mixing thoroughly until well-distributed.
- Cover and refrigerate for at least 1 hour to thicken and develop flavors.