Nachos Cheese Dip & Sauce
This dip is great not only because it's a two-in-one recipe, but because unlike most other cheese dips and sauces, it does not separate and congeal as it cools and it is just as good (if not better) served cool or at room temperature as it is warm. It's also a super simple recipe which takes minutes
Foto: RecipeTin Eats — Nagi | RecipeTin EatsIngredients
- 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
Steps
Toss the cheese and cornstarch together in a saucepan.
Add all other ingredients, cook over medium heat, whisking often until the cheese is melted and smooth.
Adjust to your taste if required - with extra hot sauce and salt.
While hot, it will have a sauce like consistency - perfect for pouring over nachos.
As it cools, it will thicken and become a dip-like consistency. Whisk occasionally to mix in the skin that forms on the top.
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.
Loading comments...