Nachos Cheese Dip & Sauce
Total Time
7 minutes
Prep Time
2 minutes
Cook Time
5 minutes
Rating
4.85 out of 5 stars
(72)
Ingredients
6 servings
- 2 1/2 cups / 225g / 8oz shredded cheese (Cheddar, Monterey Jack, Colby, etc), shred your own (Important - read 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 (or adjust to your taste)
- 1/2 tsp onion powder (optional - adds extra flavour)
- 1/2 tsp garlic powder (optional - adds extra flavour)
- 1 tsp salt
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Preparation
Step 1
Toss the cheese and cornstarch together in a saucepan.
Step 2
Add all other ingredients, cook over medium heat, whisking often until the cheese is melted and smooth.
Step 3
Adjust to your taste if required - with extra hot sauce and salt.
Step 4
While hot, it will have a sauce like consistency - perfect for pouring over nachos.
Step 5
As it cools, it will thicken and become a dip-like consistency. Whisk occasionally to mix in the skin that forms on the top.
Step 6
Stir in additional evaporated (or even normal) milk to achieve the desired consistency if you want to use it as a pourable sauce. Note that when you reheat it, it loosens up.
Step 7
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