Thin cheese dip fails to adequately coat chips and crackers. Thickening the dip saves the dish from probable disposal. Common thickening agents, such as flour and cornstarch, thicken the dip but poorly incorporate into the mixture, leaving unpleasant doughy blobs in the cheese. Adding a thickening protein agent alters the texture without distorting the flavor of the dip.
Things You'll Need
- Heavy-bottom sauce pan
How to Use Egg Yolk to Thicken Cheese Dip
Heat the cheese dip on a stove top burner set to low. Use a heavy-bottom pan to adequately disperse the heat. Continually stir as the cheese melts to avoid burning.
Separate an egg, and dispose of the egg whites. Using a fork or whisk, break the yolk and beat it slightly.
Add the egg yolk to the heated cheese dip. The yolk's high protein content helps with thickening. Its fluid consistency makes it easier to incorporate into creamy cheese dips. Cooking the dip after adding the egg adds thickness and kills potential salmonella found in some eggs.
How to Use Cheese to Thicken Cheese Dip
Heat the cheese dip on a stove top burner set to low. Use a heavy-bottom pan to adequately disperse the heat.
Add shredded or diced cheese to the dip as it cooks. Stir constantly as the cheese melts to avoid burning. Creamy cheeses contain broken-down milk proteins, which make the cheese easier to evenly incorporate into the dip.
Allow the cheese dip to cool before serving. As cheese cools, it hardens. Sometimes the cooling process thickens the dip to the desired consistency.