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. 
