Nachos Cheese Dip & Sauce Recipe

Introduction

This Nachos Cheese Dip & Sauce is a creamy, flavorful blend perfect for any snack time or party. Made with a mix of shredded cheeses and a touch of heat from jalapeños and hot sauce, it melts smoothly into a delicious sauce or thick dip. It’s easy to prepare and always a crowd-pleaser.

Ingredients

• 2 1/2 cups (225g / 8oz) shredded cheese (Cheddar, Monterey Jack, Colby, etc.) – shred your own (Important – see Note 1)
• 1 tbsp cornstarch (corn flour)
• 1 can evaporated milk (375g / 12oz)
• 2 tbsp finely chopped jalapeño peppers (fresh or canned)
• 1 tbsp hot sauce (adjust to taste)
• 1/2 tsp onion powder (optional – adds extra flavour)
• 1/2 tsp garlic powder (optional – adds extra flavour)
• 1 tsp salt

Instructions

1. Step 1: Toss the shredded cheese and cornstarch together in a saucepan to coat the cheese evenly.
2. Step 2: Add the evaporated milk, jalapeño peppers, hot sauce, onion powder, garlic powder, and salt to the saucepan.
3. Step 3: Cook over medium heat, whisking frequently until the cheese is completely melted and the mixture is smooth.
4. Step 4: Taste and adjust the seasoning with extra hot sauce and salt if needed.
5. Step 5: Serve hot for a sauce-like consistency perfect for pouring over nachos.
6. Step 6: As the dip cools, it will thicken and become more scoopable. Whisk occasionally to mix in the thin skin that forms on top.
7. Step 7: If you want a thinner, pourable sauce after cooling, stir in additional evaporated or regular milk until you reach the desired consistency. Reheating will also loosen the texture.

Tips & Variations

• Shredding your own cheese helps it melt better than pre-shredded varieties which often contain anti-caking agents.
• For extra flavor, try adding a pinch of smoked paprika or cumin.
• Use mild or hot jalapeños depending on your preferred heat level.
• Substitute evaporated milk with half-and-half or whole milk for a lighter dip, but the texture may be less creamy.

Storage

Store any leftover cheese dip in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove or in the microwave, whisking occasionally to restore smoothness. Add a splash of milk if it’s too thick after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-shredded cheese instead of shredding my own?

While you can, pre-shredded cheese often contains anti-caking agents that can prevent smooth melting. For the best creamy texture, shred your own cheese.

How can I make the dip spicier or milder?

Adjust the amount of jalapeños and hot sauce to your taste. For milder dip, reduce or omit jalapeños and hot sauce. For more heat, add extra jalapeños or try a hotter sauce.

Nachos Cheese Dip & Sauce Recipe

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★★★★★

4.5 from 149 reviews

A creamy, flavorful nacho cheese dip and sauce made with a blend of shredded cheeses, evaporated milk, and spices. This versatile recipe can be served warm as a pourable sauce or cooled to enjoy as a thick, rich dip perfect for nachos or snacks.

• Author: Lena
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: About 2 cups (enough for 6–8 servings) 1x
• Category: Sauce/Dip
• Method: Stovetop
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

Cheese Mixture

• 2 1/2 cups (225g / 8oz) shredded cheese (Cheddar, Monterey Jack, Colby, or a blend)
• 1 tbsp cornstarch (corn flour)

Other Ingredients

• 1 can evaporated milk (375g / 12oz)
• 2 tbsp finely chopped jalapeño peppers (fresh or canned)
• 1 tbsp hot sauce (adjust to taste)
• 1/2 tsp onion powder (optional)
• 1/2 tsp garlic powder (optional)
• 1 tsp salt

Instructions

1. Combine cheese and cornstarch: Toss the shredded cheese and cornstarch together in a saucepan to evenly coat the cheese with the cornstarch, which will help prevent clumping and promote smooth melting.
2. Add remaining ingredients and cook: Pour in the evaporated milk, chopped jalapeño peppers, hot sauce, onion powder, garlic powder, and salt into the saucepan. Place it over medium heat and whisk frequently to ensure the cheese melts smoothly and the mixture thickens into a creamy sauce without burning.
3. Adjust seasoning: Taste the cheese sauce and add more hot sauce or salt if needed to suit your preference, whisking well to combine.
4. Use as a pourable sauce while hot: When freshly cooked and hot, the mixture will have a thin, sauce-like consistency that is ideal for pouring over nachos or dishes.
5. Allow to cool for dip consistency: As the cheese sauce cools, it will thicken and become more like a dip. Occasionally whisk to break up the skin that can form on top to maintain creamy texture.
6. Thin with milk if needed: If the dip becomes too thick, stir in a little extra evaporated or regular milk to reach your desired pourable consistency. Reheating the sauce will also help to loosen it back up for easy serving.

Notes

• Use freshly shredded cheese rather than pre-shredded for best melting texture; pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
• Adjust the heat level by varying the amount and type of jalapeño peppers and hot sauce.
• Whisking constantly during cooking helps prevent the cheese from clumping or separating.
• Store leftover dip covered in the refrigerator and reheat gently, stirring well before serving.

Keywords: nacho cheese dip, cheese sauce, nachos, Tex-Mex dip, party dip, cheesy sauce, jalapeño cheese sauce