Jarlsberg Cheese Dip

Creamy, nutty, and irresistibly rich, this Jarlsberg Cheese Dip is a tribute to the art of simple yet sophisticated snacking. With its buttery base and subtle tang from lemon and red onion, this dip strikes a perfect balance between indulgence and freshness.

Inspired by Scandinavian flavors but suited to any casual gathering or elegant appetizer spread, it’s a recipe that transforms a handful of ingredients into a crowd-pleasing delight. Let it chill, let the flavors deepen—and let the compliments roll in.

Why People Will Love this Jarlsberg Cheese Dip

Rich and distinctive flavor: The nutty-sweet profile of Jarlsberg cheese offers a unique taste that sets this dip apart from common cheddar or cream cheese spreads.

Elegant yet approachable: Combines gourmet ingredients like fresh parsley and lemon juice with pantry staples, creating a balance of sophistication and comfort.

Velvety, creamy texture: The combination of mayo and milk ensures a smooth, scoopable consistency that’s both luxurious and easy to enjoy.

Perfect for entertaining: Chills beautifully, making it ideal for prepping ahead for parties, potlucks, or holiday gatherings.

Versatile pairings: Pairs well with a wide range of dippers—crackers, pretzels, fresh vegetables, or artisan breads—making it a flexible crowd-pleaser.

Layered flavor depth: Red onion adds a mild bite, lemon brings brightness, and paprika finishes with subtle warmth—creating a multi-dimensional taste experience.

No cooking required: A simple stir-and-serve recipe that delivers impressive results without heating up the kitchen.

Key Ingredients:

Jarlsberg Cheese: The star of the dip—this semi-soft Norwegian cheese brings a buttery, nutty sweetness with just the right touch of tang, offering a refined flavor that’s both familiar and unique.

Mayonnaise: Adds rich creaminess and a silky mouthfeel, serving as the base that ties all the ingredients together while enhancing the dip’s luxurious texture.

Whole Milk: Just a splash loosens the mixture to the perfect consistency, ensuring the dip remains smooth and dippable without becoming runny.

Red Onion: Finely diced, it offers a mild sharpness and crunch that cuts through the richness and adds a fresh contrast.

Fresh Parsley: Brings herbal brightness and a hint of bitterness that balances the creamy base—plus a pop of color.

Lemon Juice: Adds a subtle acidity that lifts the flavor profile, sharpening the cheese’s sweetness and refreshing the palate.

Paprika: Just a pinch enhances the dip with warmth and depth, adding a gentle smokiness that lingers.

Expert Tips:

Grate fresh Jarlsberg from a block: Pre-shredded cheese often contains anti-caking agents that affect smooth blending. Grating fresh ensures a creamier texture and fuller flavor release.

Let it rest longer: While 1–2 hours of chilling is good, letting the dip sit overnight allows the flavors—especially the onion and lemon—to mellow and meld, creating a deeper, more harmonious taste.

Balance the seasoning post-chill: Cold temperatures can dull flavor perception. After chilling, taste and adjust the salt, pepper, or lemon juice if needed for optimal balance.

Use high-quality mayo: Choose a rich, full-fat mayonnaise (such as one made with egg yolk and real oil) to provide the best mouthfeel and stability in the dip.

Finely dice ingredients for consistency: Uniformly minced onion and parsley integrate more smoothly, giving the dip a consistent bite without any harsh chunks.

Serve at cool room temperature: Remove from the fridge 15–20 minutes before serving to slightly soften the texture and unlock the full aroma and flavor of the cheese.

Customize with care: For added complexity, fold in finely chopped toasted nuts (like walnuts) or a touch of Dijon mustard—but do so sparingly to preserve the integrity of Jarlsberg’s delicate profile.

Jarlsberg Cheese Dip

Ingredients:

3 cups shredded Jarlsberg cheese

1/2 cup mayo

2 1/2 tablespoons whole milk

2 tablespoons diced red onion

2 tablespoons fresh parsley, finely chopped

1 tablespoon fresh lemon juice

½ teaspoon salt

½ teaspoon black pepper

A pinch of paprika

Instructions:

Combine the Ingredients:

In a medium mixing bowl, add the shredded Jarlsberg cheese, mayonnaise, milk, diced red onion, chopped parsley, lemon juice, salt, pepper, and a pinch of paprika.

Mix Thoroughly:

Stir well until everything is evenly blended and the mixture becomes creamy and cohesive.

Chill to Develop Flavor:

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Cover the dip and refrigerate for at least 1–2 hours.

This allows the flavors to meld and the texture to firm up slightly for better scooping.

Serve and Enjoy:

Spoon into a serving dish and pair with crackers, pretzels, or fresh-cut vegetables.

Garnish with extra parsley or a dusting of paprika, if desired.

Important Notes When Making

Flavor maturation is key: This dip improves significantly as it rests. The raw sharpness of onion softens, the lemon brightens more subtly, and the cheese’s nuttiness deepens, making chilling not just optional—but essential.

Temperature affects texture: Cold refrigeration will firm up the dip, making it ideal for spreading. If you’d prefer it looser for dipping, allow it to sit out for a short while before serving.

Ingredient quality matters: With a short ingredient list, each component plays a major role. Opt for fresh parsley, real lemon juice (not bottled), and good-quality mayo to enhance the dip’s overall elegance.

Watch your onion cut: Too coarse, and you’ll get overpowering bites; too fine, and it can release water. Aim for a fine, clean dice to balance texture and flavor.

Customize wisely: This dip is a canvas for creativity, but restraint is important. Too many add-ins (like bacon, chives, or garlic) can overwhelm Jarlsberg’s delicate profile—use additions sparingly and purposefully.

Best consumed within 3 days: The texture and freshness are at their best in the first few days. After that, the dip may become watery or lose vibrancy due to the fresh herbs and dairy components.

Serve with neutral dippers: Choose crackers or breadsticks that complement, not compete, with the cheese. Avoid heavily seasoned chips which may clash with the nuanced flavor of the dip.

Nutrition Information

(Per Serving – Approx. 2 Tbsp / 30g)

Frequently Asked Questions:

Can I substitute Jarlsberg with another cheese?

Yes—if Jarlsberg is unavailable, try Swiss cheese (for a similar nutty flavor) or Gouda (for a milder, creamier profile).

However, Jarlsberg’s unique sweetness and texture are hard to fully replicate.

How far in advance can I make this dip?

You can make it up to 3 days in advance.

In fact, preparing it a day ahead improves the flavor as the ingredients have more time to meld.

Just store it in an airtight container in the refrigerator.

Can I make this dip lighter or healthier?

Yes—use light mayo, swap in Greek yogurt for half of the mayo, and reduce the cheese slightly.

Keep in mind, the flavor and richness will be affected, but it’s still a delicious, tangy variation.

What’s the best way to serve this dip for a party?

Serve chilled or slightly softened at cool room temperature in a shallow bowl, garnished with fresh herbs and paprika.

Pair it with neutral dippers like water crackers, crostini, or crisp vegetables to let the cheese shine.

Can I freeze the dip?

Freezing is not recommended, as the mayo and dairy can separate when thawed, leading to a grainy or watery texture.

For best results, enjoy it fresh or refrigerated only.

Should I let the ingredients come to room temperature before mixing?

Yes—allowing the mayo, milk, and cheese to come slightly closer to room temperature helps them blend more smoothly, reducing clumping and creating a creamier dip.

Can I use a food processor to mix the dip instead of stirring by hand?

You can, but it’s best to pulse gently.

Over-processing can make the dip too smooth or oily, removing the desirable texture from the shredded cheese and chopped herbs.

How finely should I chop the red onion and parsley?

Dice the onion very finely (minced), so it doesn’t overpower each bite.

The parsley should be finely chopped—not pulverized—to evenly distribute its fresh, herbal note without becoming soggy.

Why does my dip taste too salty or too lemony?

The flavors intensify as they rest. If it tastes too strong after mixing, try folding in a bit more cheese or a spoon of mayo to balance it out.

Always taste again after chilling before final seasoning adjustments.

What texture should I aim for when mixing the dip?

The dip should be creamy but slightly thick, able to hold its shape on a cracker without running.

If it’s too thick, add a splash more milk; if it’s too thin, chill longer or fold in a bit more cheese.