Homemade Cheez Whiz
Cheez Whiz straight out of the jar ain’t bad, but let me tell you, nothing compares to making it from scratch in your own kitchen. This homemade version is creamy, smooth, and packed with real cheese flavor. I grew up learning how to season and layer flavor the Southern way, and I don’t share a recipe unless I know it works and tastes just as good for you as it does for me.
Servings 3 cups
Calories 192kcal
Ingredients
- 2 tablespoons butter
- 1 tablespoon flour
- 1 cup milk
- 2 cups grated cheese I used provolone.
- ½ teapoon garlic powder
- salt and pepper to taste
Instructions
- In a small saucepan or skillet, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes until fully incorporated. This will create a roux that will thicken the sauce.
- Slowly pour in the milk while whisking continuously to prevent lumps from forming.
- Stir in the grated cheese until melted and smooth.
- Add garlic powder, salt, and pepper to taste. Remove from heat and set aside.
Notes
Feel free to add more or less milk to adjust the texture of the sauce to your liking.
The Cheez Whiz will thicken as it stands. It’s best to serve it immediately. Cheese contains moisture, and prolonged exposure to air will cause moisture loss. This can result in a dip that becomes thicker and less creamy, as the cheese dries out. Add in a little more milk and stir if this happens.
Nutrition
Serving: 0.5cup | Calories: 192kcal | Carbohydrates: 4g | Protein: 11g | Fat: 15g