This 4-ingredient cheese Winston dip is the kind of old-fashioned party food that never seems to go out of style, especially when there is a fellowship hall full of hungry folks waiting for supper. With roots in church suppers and family potlucks, it is easy to see why Uncle Bob kept bringing it back year after year since 1982: it is warm, creamy, a little tangy, and made from just a handful of simple pantry and fridge staples.
Serve this dip hot with sturdy crackers, toasted bread rounds, or crisp celery sticks for scooping. It also fits right in beside a relish tray, little smokies, deviled eggs, and sliced summer sausage, and if you are setting out a bigger spread, a bowl of this cheesy dip makes a cozy starter before barbecue, fried chicken, or pulled pork sandwiches.
4-Ingredient Cheese Winston Dip
Servings: 8
Ingredients
8 ounces cream cheese, softened
2 cups shredded sharp cheddar cheese
1 10-ounce can diced tomatoes with green chiles, drained well
1 sleeve sturdy buttery crackers, for serving
Directions
1. Preheat your oven to 350 degrees Fahrenheit and lightly grease a small baking dish or line a small serving platter that is safe for warm dip service with foil for easier cleanup.
2. In a medium bowl, stir the softened cream cheese, shredded cheddar, and well-drained diced tomatoes with green chiles together until everything is evenly combined.
3. Spread the mixture into the prepared dish in an even layer, then bake for 20 to 25 minutes, until hot and bubbly around the edges and melted through the center.
4. Let the dip rest for about 5 minutes so it thickens slightly, then serve warm with sturdy crackers for scooping.
Variations & Tips
For a smoother dip: If you want a silkier texture, beat the softened cream cheese by itself first before stirring in the cheddar and tomatoes. That little extra mixing helps everything melt together more evenly.
For picky eaters: Swap the diced tomatoes with green chiles for a can of plain diced tomatoes that have been drained very well, or even use a spoonful or two of mild salsa if your family prefers less heat.
Keep it warm for a party: After baking, you can transfer the dip to a small slow cooker on the warm setting so it stays scoopable through supper. Just give it a stir once in a while so the edges do not overcook.
Make it heartier: Stir in a little cooked crumbled sausage or finely chopped cooked bacon if you want to turn this into a more filling game-day or potluck appetizer. Since the original is so simple, a small addition goes a long way.
Drain well: The biggest tip for success is making sure the tomatoes are drained thoroughly. Too much liquid can make the dip loose instead of thick and creamy, so I like to let them sit in a strainer for a few minutes before mixing.