This dip is delicious - slightly spicy, but such a delightful blend of complex flavors. It goes great with a buttery cracker, like Ritz or Club crackers.
8 oz cream cheese (softened)
1 C shredded cheese (cheddar, smoked, sharp, etc)
1/4-1/3 C milk (as needed)
3 stalks green onion (minced)
1 tsp cayenne pepper (or more to taste if preferred)
Blend with mixer (I prefer to use the broad paddle on my Kitchen Aid mixer) at a low speed - blended, but not whipped. Use milk to thin and make spreadable.
Refrigerate any leftover portion for about 3-5 days. Remember that the dip will need to sit out a bit to become soft enough to spread on crackers.