Have a fiesta on the calendar? It's time to upgrade from that jar of queso that you usually bring to the shindig. Molecular biologist turned culinary creator Nik Sharma has a stellar cheese dip recipe — and some scientific tips — to ensure you never go back to store-bought stuff.
In his cookbook, Fundamentals of Flavor, Sharma explains his inspiration for this Calabrian chili cheese dip: "In the South, where my husband, Michael, is from, pimiento cheese dips are a beloved staple at gatherings. This version takes the classic up a notch, adding a bold kick of heat with the vibrant flavor of Calabrian chillies."
Sharma also explains how the recipe works: "Cheese is an emulsion of proteins like casein, water, and fat, held together by calcium bridges. Heat breaks some of these bridges, letting the cheese flow, while acidity dissolves calcium to keep it from congealing." In other words, this is how cheese melts smoothly so you won't end up with a greasy, stringy mess.
"Mixing lemon juice (a source of citric acid) with baking soda produces sodium citrate, which further breaks these bridges so casein stays soluble and smooth when heated," Sharma continues. "Cornstarch helps stabilize the entire emulsion, and covering the dip while baking traps moisture before a brief uncovering for light browning." The science is fascinating, but if you still have nightmares about organic chemistry, take a deep breath: The bottom line is that this spicy appetizer will consistently turn out ooey-gooey and brown and bubbly.
Calabrian Chilli Cheese Dip
Author: Nik Sharma
Prep Time: 10 min
Cook Time: 14 min
Calories: 192 calories per serving
Servings: 8 servings
Ingredients
- 2 Tbsp lemon juice
- ¼ tsp baking soda
- 8 oz [230 g] cream cheese, at room temperature
- 5½ oz [155 g] shredded low-moisture mozzarella
- 1 tsp onion powder
- 1 garlic clove, grated
- 1 Tbsp cornstarch
- ½ cup [115 g] jarred crushed Calabrian chillies
- 2 Tbsp chopped chives
- Crackers, bread, or crudités for serving
Directions
- Place one oven rack at mid-height and another 6 in [15 cm] from the top broiler element. Preheat the oven to 375°F [190°C].
- In a small glass or nonreactive stainless steel bowl, stir together the lemon juice and baking soda. Let sit until the liquid stops effervescing. This is your sodium citrate liquid.
- In the bowl of a food processor fitted with a blade attachment, combine the cream cheese, mozzarella, sodium citrate liquid, onion powder, and garlic. Pulse until smooth. Sprinkle the cornstarch over the cheese mixture and pulse again until combined. Remove the blade from the bowl.
- Fold in the Calabrian chillies and chives by hand using a silicone spatula, in the processor bowl, or transfer to a mixing bowl for more space. Transfer to a 1 qt [945 ml] baking dish. Cover the top tightly with a layer of aluminum foil and crimp the edges to form a seal. Bake on the middle rack until the mixture is melted, about 15 minutes. Remove the foil, raise the heat to the broiler, and broil uncovered until the top is golden brown, 1 to 2 minutes. Be careful not to overdo this, or it will burn and congeal. Transfer from the oven to a wire rack and let sit for 5 minutes. Serve immediately with crackers, bread, or crudités.
- Store in an airtight container in the refrigerator for up to 1 week.
Other Tips
- I prefer draining the oil from the Calabrian chillies before folding them into the dip.
- Fold in ¼ cup [40 g] roasted sweet corn kernels, when in season.
Excerpted from Fundamentals of Flavor by Nik Sharma. Published by Chronicle Books. Copyright © 2026 by Nik Sharma.
