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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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/nachos-cheese-dip-and-sauce-recipe/