Jarlsberg cheese, mayo, lemon juice, red onion, milk, and parsley come together for a creamy, no-bake Jarlsberg Cheese Dip.
So here’s how it started: I was minding my business at the cheese counter, slightly frazzled because I forgot my list (again), when I noticed this tiny table with free samples. You know the ones — usually cubed cheddar or lukewarm hummus. But this time? It was this creamy, rich-looking cheese dip on a sad-looking cracker. I almost passed it up. I’m so glad I didn’t.
One bite, and I swear to you, something clicked in my brain. Like, that “I need this flavor in my life forever” kind of moment. And no — I wasn’t particularly hungry. It just hit in the right spot. Tangy, creamy, a little nutty. I asked what it was, and the guy smiled and said, “Oh, that’s our house Jarlsberg Cheese Dip.”
Jarlsberg Cheese Dip? How had I never heard of this magic?
I bought a wedge of cheese and decided to figure it out at home. After a few, uh, experimental batches (including one where I added Dijon mustard… don’t do that), I landed on this version. And now it’s the thing I bring to parties. People lose their minds. I once caught my aunt eating it straight from the bowl with a spoon. Honestly? Respect.
Why You’ll Love This Jarlsberg Cheese Dip Recipe?
First of all, it’s no-bake. You literally throw things in a bowl, stir, and chill. It tastes like you did so much more work than you actually did — which is basically the dream, right?
And it’s not just “another cheese dip.” This Jarlsberg Cheese Dip is smooth and creamy, but with this… nutty, almost buttery tang that lingers just enough to make your brain go “Wait, what was that?” The red onion gives it bite, the lemon brightens everything up, and there’s this subtle little smoky note from paprika that makes it feel just a tiny bit extra.
Also, it’s cold. Which means it’s perfect for summer. Or game night. Or those days when your oven is already occupied with literally anything else.
Ingredient Notes:
You know when a recipe just works because the ingredients don’t fight each other? That’s what we’ve got here. Everything makes sense, nothing feels extra, and the flavor payoff is way bigger than the sum of the parts.
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Jarlsberg cheese – The queen of the whole dish. Slightly nutty, a bit sweet, kind of like Swiss but without the weird aftertaste. If cheese had a personality, Jarlsberg would be the charming one at the party that never raises its voice but still somehow gets everyone to listen.
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Mayonnaise – Look, if you’re a mayo hater, I hear you. But here? You need it. It’s what makes the dip creamy and luxurious. Full-fat. No exceptions.
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Whole milk – Just a little splash to loosen things up. Too much and it turns soupy. Too little and it’s hard to dip. Trust your instincts.
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Red onion – Adds crunch and a tiny bit of heat. And yeah, it’s raw — but not overpowering. Promise.
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Fresh parsley – Could you skip it? Sure. Will you miss that pop of green and faint herbal vibe? Also yes.
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Lemon juice – I’m telling you, it makes the whole dip feel alive. Don’t skip it. Don’t overdo it. Just a tablespoon.
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Salt + pepper – Basic, but necessary. Adjust to your taste.
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Paprika – I call this the flavor whisperer. You don’t fully notice it, but if it’s missing, the dip feels flat.
How To Make Jarlsberg Cheese Dip?
If you can stir with a spoon, you can make this dip. Seriously, it’s the kind of thing you can throw together in five minutes, even while refereeing sibling arguments or yelling “Where are your shoes?!” from the kitchen.
Step 1: Mix it all together
Toss everything into a medium bowl. I usually don’t even bother with a measuring cup for the paprika — just a quick sprinkle. Then grab a big spoon and stir like you’re mixing cookie dough that owes you money. It’ll look thick at first, but that’s normal.
Step 2: Chill it out
This part is important — don’t skip it. Cover the bowl and put it in the fridge for at least an hour. Two if you have the patience. This lets the flavors mellow and mingle. Think of it like letting your playlist run long enough to hit the good stuff.
Step 3: Serve it however you want
Scoop it into a cute dish if you’re feeling fancy. Or keep it in the mixing bowl and call it rustic. Serve with crackers, pretzels, raw veggies… or just use a spoon and lean into the chaos.
Want To Save This Recipe?
Storage Options:
This Jarlsberg Cheese Dip will hang out in the fridge just fine for 3–4 days. Probably longer, but that’s as far as mine has ever lasted — and that was during a particularly strong phase of “I should be eating better.” Just give it a stir before serving again, because the cheese likes to settle a bit.
Can you freeze it? I wouldn’t. Mayo and dairy don’t love the freezer. It comes out looking sad and weird — kinda like when you try to reheat fast food fries.
Variations and Substitutions:
One of the things I love most about this dip? You can riff on it. It’s flexible like that. Here’s a few ideas if you’re feeling adventurous:
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Swap the cheese – Can’t find Jarlsberg? Try baby Swiss or Gruyère. Not exactly the same, but close enough.
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Add heat – A pinch of cayenne or a little chopped jalapeño gives it a new edge.
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Go smoky – Smoked paprika instead of regular? Yes, please.
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Make it herby – Don’t have parsley? Chives, thyme, even a little dill can work.
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Add crunch – Toasted almonds or sunflower seeds? I haven’t tried it yet, but now I kind of want to.
What to Serve with Jarlsberg Cheese Dip?
Let’s not overthink this. Whatever you’ve got in the pantry probably works. But if you want ideas:
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Ritz crackers – A classic. Buttery and soft.
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Pretzel thins – That salty crunch is magic with the creamy dip.
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Carrot sticks and celery – For when you’re pretending to eat healthy.
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Pita chips – Thick enough to scoop, and super satisfying.
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Torn baguette or sourdough – If you’re feeling very fancy. Or just hungry.
Frequently Asked Questions:
Can I make this ahead of time?
Yes. In fact, please do. It tastes even better once it’s had time to sit in the fridge and get cozy.
Can I shred the cheese ahead of time too?
Absolutely. I usually do it the night before if I’m already grating for something else. Just don’t buy the pre-bagged stuff — it’s coated in anti-caking agents and doesn’t mix as well.
Do I have to use mayo?
I mean… technically, no. You can try sour cream or Greek yogurt, but it won’t be quite the same. Mayo is what gives it that velvety finish.
Listen, this Jarlsberg Cheese Dip has earned a permanent place in my “don’t overthink it” recipe hall of fame. It’s simple, comforting, just a little indulgent — and somehow makes everyone at the table feel like they’re in on a secret.
So try it. Let it chill. Then eat way more than you meant to. And if you put your own spin on it, I need to hear about it. Seriously — send me your weirdest, most delicious variations. Or just tell me if you ate it with a spoon straight from the fridge. I’ll never judge.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Jarlsberg Cheese Dip
Ingredients
- 3 cups shredded Jarlsberg cheese
- ½ cup mayonnaise
- 2½ tablespoons whole milk
- 2 tablespoons finely diced red onion
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- A pinch of paprika
Instructions
Combine Ingredients
- In a medium mixing bowl, combine the shredded Jarlsberg cheese, mayonnaise, whole milk, diced red onion, chopped parsley, lemon juice, salt, black pepper, and paprika.
Mix Until Smooth
- Stir the mixture thoroughly using a large spoon or spatula until all ingredients are evenly incorporated and the texture is consistent throughout.
Chill Before Serving
- Cover the bowl tightly with plastic wrap or transfer the dip to a serving dish with a lid. Refrigerate for at least 1 to 2 hours to allow the flavors to meld and the dip to firm slightly.
Serve
- Serve chilled, accompanied by crackers, pretzels, sliced vegetables, or bread as desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
