Appetizer: United States – Midwestern United States (Missouri) – Provel Cheese Dip

Serving Size: 6

Approximate Time

Prep 10 min

Cook 25 min

Additional 4 min

Total 40 min

Ingredients

- 12 oz (340 g) Provel cheese, shredded or finely diced (see note)
- 8 oz (225 g) cream cheese, at room temperature
- 1/2 cup (120 ml) mayonnaise
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) hot sauce (adjust to taste)
- 1/2 tsp (2.5 ml) garlic powder
- 1/4 tsp (1.25 ml) onion powder
- 1/4 tsp (1.25 ml) smoked paprika, plus more for garnish
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 ml) whole milk or more as needed for looser texture
- 2 green onions, thinly sliced (approx. 20 g) for garnish
- Freshly ground black pepper, to taste
- Crackers or sliced toasted French bread, for serving
- Note: Provel can be found pre-sliced in St. Louis markets; if using slices, stack and finely dice or pulse briefly in a food processor to help it melt evenly.

Instructions

Short Description:
A warm, creamy cheese dip built around Provel, the distinctive St. Louis processed cheese blend of cheddar, Swiss, and provolone, served bubbly and scooped with crackers or toasted bread. Rich, tangy, and smooth—meant for sharing as a starter or party snack.

Regional Notes:
This is the St. Louis–style Provel dip that highlights Provel cheese as the primary ingredient; unlike generic cheese dips that use only cheddar or Velveeta, this version relies on Provel's unique melt and flavor profile (cheddar+Swiss+provolone) and is traditionally served warm with crackers or sliced French bread.

1. Preheat the oven to 350°F (175°C). Lightly grease a 1 to 1.5-quart (1.0–1.5 L) oven-safe baking dish.
2. In a medium bowl, beat the room-temperature cream cheese with the mayonnaise until smooth and homogenous using a hand mixer or sturdy whisk.
3. Stir in the Worcestershire sauce, hot sauce, garlic powder, onion powder, smoked paprika, lemon juice, and a few grinds of black pepper until evenly distributed.
4. Fold in the shredded or finely diced Provel cheese. If the mixture seems very stiff, stir in 1–2 tbsp (15–30 ml) milk to reach a spreadable yet thick consistency.
5. Transfer the cheese mixture to the prepared baking dish and spread to an even layer. Smooth the top with a spatula.
6. Bake in the preheated oven for 18–25 minutes, until the dip is bubbling at the edges and just beginning to brown on top.
7. Remove from oven and let rest 3–4 minutes. Sprinkle with additional smoked paprika and the sliced green onions.
8. Serve warm with crackers or toasted French bread for scooping. Stir occasionally during serving to maintain a smooth texture.