Jarlsberg Cheese Dip

Get cheesy in the best way with this subtle and tasty spread!

Table of Contents

I’ve often referred to my mania for dip as a child; something that has subsided only somewhat as an adult. I used to make a cheese dip quite similar to this one, and spread it over every carb I could get my hands on. The addiction is real.

Jarlsberg cheese dip is the perfect companion to an appetizer table filled with guacamole, bean dip, artichoke and Parmesan dip, and all the other deeply flavorful spreads we love to gorge on during the Superbowl or Oscar night. The cheese dip remains subtle and mild, with small amounts of red onion, lemon juice, and black pepper added as flavor enhancers. Nutty and slightly sweet, with a deliriously creamy and cheesy finish, this is an elegant crowd-pleaser every time.

Is Jarlsberg Cheese Dip Healthy?

Health-wise, this isn’t the best. Jarlsberg gives you some good doses of calcium and protein, but is also high in calories and fat. Mayonnaise is also going to load the dish with fat and calories, so you might as well just enjoy yourself.

However, you can substitute the mayonnaise for Greek yogurt, which will cut down the calories, add a tang to go with the sweet, and throw in some beautiful probiotics. Swap out the whole fat milk for some almond milk to play up the Jarlsberg’s nuttiness, and you’ve trimmed the fat considerably. Go for the full fat Jarlsberg, though, as it really will make the difference.

Jarlsberg! What Is It?

A close cousin of Swiss and Emmental cheeses, Jarlsberg was created in the 1850s by Swiss cheese makers who had settled in Jarlsberg, Norway. Aged for 3 months, it is mild in flavor, made from cow’s milk, and has lots of holes or “eyes,” similar to Swiss cheese.

The production of Jarlsberg is centered in Norway, but the Norwegian Dairy Producers also gave Jarlsberg cheese-making licenses to both Ireland and Ohio. The exact formula for making Jarlsberg is shrouded in secrecy.

FAQs & Tips

How to Make Ahead and Store

Jarlsberg cheese dip can be made and stored in the fridge the night before! Big Momma has done this a thousand times with her own cheese dip deliciousness. If overnight doesn’t work, let the prepared dip set for at least 30 minutes in the fridge for all the flavors to gel. Leftover dip will stay solid in an airtight container in the fridge for 7 to 10 days.

Variations

Big Momma’s version, the one that I would inhale as a kid, called for Cracker Barrel cheddar cheese. Popular additions to the spread include horseradish, hot sauce, diced jalapeño peppers, pickled jalapeño peppers, bacon bits, green onion, tomato, artichokes, crab, spinach, pulled pork, chili – the list is endless. The dip has such a delicious flavor base that just about any ingredient will taste excellent here.

Swiss vs Emmental vs Jarlsberg (vs Gruyère?)

Emmental cheese originates from Switzerland, while “Swiss cheese” in the U.S. is a milder, industrialized version inspired by Emmental but not identical. Gruyère, primarily from Switzerland (though also made in France), has a nutty flavor and is commonly used in fondue. Emmental and Swiss cheese have large holes, Jarlsberg (from Norway) is sweeter, and Gruyère is nuttier and hole-free.

Serving Suggestions

This cheese bonanza is going to pair perfectly with a crisp cracker. Everyone loves a Ritz Cracker, so make your own! Gluten-free? Try these Gluten-Free Crackers or these Almond Flour Crackers. Candied Bacon Crackers are also a killer combination.

If crackers aren’t your thing, Ranch Pretzels will give you the right crunch. I’m also a massive fan of homemade Fried Tortilla Chips.