Italian Herb and Cheese Dip Recipe

Joshua Bousel

Italian herbs paired against a mixture of mozzarella, fontina, and Parmesan give this cheese give this creamy dip a nutty and fresh flavor.

Recipe Details

Italian Herb and Cheese Dip Recipe

Active 15 mins
Total 15 mins
Serves 8 to 10 servings


  • 1/2 pound low-moisture whole-milk mozzarella cheese, grated

  • 1/2 pound Italian fontina cheese, grated

  • 1 tablespoon cornstarch

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon freshly minced garlic, about 3 medium cloves

  • 1 teaspoon red pepper flakes

  • 5 ounces evaporated milk

  • 1/4 cup Parmesan cheese

  • 2 tablespoons finely chopped basil

  • 1 tablespoon finely chopped oregano

  • 1 tablespoon finely chopped fresh thyme

  • 1 teaspoon finely chopped fresh rosemary

  • 1/2 teaspoon zest from 1 lemon

  • Kosher salt and freshly ground black pepper


  1. Place mozzarella and fontina in a medium bowl and toss with cornstarch until evenly coated. Set aside.

  2. Heat oil in a medium saucepan over medium heat until shimmering. Add in garlic and red pepper flakes and cook until fragrant, about 30 seconds.

  3. Stir in evaporated milk and bring to a boil. Reduce heat to low and add mozzarella, fontina, and Parmesan. Stir constantly until cheese is melted and smooth. Stir in basil, oregano, thyme, rosemary, and lemon zest. Season with salt and pepper to taste. Transfer to a bowl and serve immediately.

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Nutrition Facts (per serving)
218 Calories
16g Fat
4g Carbs
13g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 218
% Daily Value*
Total Fat 16g 21%
Saturated Fat 9g 46%
Cholesterol 54mg 18%
Sodium 467mg 20%
Total Carbohydrate 4g 2%
Dietary Fiber 0g 1%
Total Sugars 2g
Protein 13g
Vitamin C 3mg 13%
Calcium 330mg 25%
Iron 0mg 3%
Potassium 104mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)