Cheese Souffle Dip

This is not your average chip dip. It puffs up in the oven like a souffle and comes out warm, golden, and outrageously rich.

Cheddar cheese gets blended with mayo, mustard, Worcestershire, and grated onion, then beaten egg whites fold in to give it that signature lift.

Baked in a water bath for even, gentle heat, the whole thing turns into something between a souffle and a warm cheese spread. Scoop it up with tortilla chips while it’s still hot and puffy.

Five minutes of prep, and your guests will think you spent an hour.

Pro Tips

• Bake in a water bath (a larger pan of warm water surrounding the dish) for a smooth, even texture without cracking
• Beat the egg whites to soft peaks before folding them in gently to keep the dip light
• Serve immediately since the souffle texture deflates as it cools

Variations

• Add diced green chiles or pickled jalapeños for a Southwestern spin
• Swap cheddar for pepper jack or a smoked Gouda
• Serve with pita chips, sliced baguette, or crudités instead of tortilla chips