Nachos Cheese Dip & Sauce Recipe

Introduction

This Nachos Cheese Dip & Sauce is a creamy, spicy delight that brings instant flavor to your snack time. Made with a blend of cheeses and a touch of jalapeño, it’s perfect for pouring over chips or serving as a rich dip.

Ingredients

• 2 1/2 cups (225g / 8oz) shredded cheese (Cheddar, Monterey Jack, Colby, etc) — shred your own
• 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)
• 1/2 tsp garlic powder (optional)
• 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. Cook over medium heat, whisking often until the cheese is completely melted and the mixture is smooth.
3. Step 3: Taste and adjust seasoning with extra hot sauce and salt if needed.
4. Step 4: While the dip is hot, it will have a pourable sauce consistency, perfect for drizzling over nachos.
5. Step 5: As it cools, the dip will thicken and become more like a dip. Whisk occasionally to break up any skin that forms on top.
6. Step 6: If you want the dip to stay pourable, stir in additional evaporated or regular milk to reach your desired consistency. Remember, reheating will loosen the dip again.

Tips & Variations

• Shred your own cheese rather than using pre-shredded for a smoother, meltier texture.
• Adjust the heat by adding more or less jalapeño and hot sauce according to your spice preference.
• Add diced tomatoes or cooked chorizo for a heartier dip variation.
• Use half-and-half instead of evaporated milk for a richer flavor and creamier texture.

Storage

Store leftover cheese dip in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring frequently to restore its creamy consistency. If it becomes too thick after chilling, stir in a little milk while reheating to loosen the dip.

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, shredding your own cheese helps the dip melt more smoothly since pre-shredded cheese often contains anti-caking agents that can affect texture.

How can I make the dip less spicy?

Reduce or omit the jalapeño peppers and hot sauce to lower the heat, or use milder peppers according to your taste.

Nachos Cheese Dip & Sauce Recipe

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★★★★★

4.8 from 85 reviews

• Author: Isabella
• Total Time: 15 minutes
• Yield: Approximately 2 cups (enough for 6–8 servings) 1x

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Description

This Nachos Cheese Dip & Sauce is a creamy, flavorful blend of melted cheddar and Monterey Jack cheese combined with evaporated milk, jalapeño peppers, and spices. Perfect as a warm, pourable sauce over nachos or as a thickened dip, this versatile recipe is easy to prepare on the stovetop and customizable to your spice preference.

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Ingredients

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Cheese Mixture

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

Liquid and Flavorings

• 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

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Instructions

1. Mix Cheese and Cornstarch: In a saucepan, toss together the shredded cheese and cornstarch until evenly combined. This helps prevent the cheese from clumping and ensures a smooth texture.
2. Add Liquids and Spices: Pour in the evaporated milk, then add the chopped jalapeño peppers, hot sauce, onion powder, garlic powder, and salt to the saucepan.
3. Cook Mixture: Place the saucepan over medium heat and cook, whisking often to prevent sticking and to help the cheese melt evenly. Continue until the mixture is smooth and fully melted.
4. Adjust Seasoning: Taste the sauce and add extra hot sauce or salt if needed to suit your spice preference.
5. Serve Hot as Sauce: While hot, the mixture will have a pourable sauce-like consistency, ideal for drizzling over nachos.
6. Cool for Dip Consistency: As the sauce cools, it thickens into a dip-like texture. Whisk occasionally to mix in any skin that forms on top.
7. Reheat or Adjust Consistency: If you prefer a pourable sauce after it has thickened, stir in additional evaporated milk or regular milk when reheating to loosen it up to your desired consistency.

Notes

• Use freshly shredded cheese rather than pre-shredded for better melting and texture, as pre-shredded cheese often contains anti-caking agents that can affect smoothness.
• Adjust the amount of jalapeños and hot sauce to regulate the spiciness according to your preference.
• Whisking frequently during cooking is crucial to prevent cheese from clumping and sticking to the pan.
• Evaporated milk provides creaminess without adding too much liquid; however, you can use regular milk if needed but the texture may be slightly less rich.
• This dip thickens upon standing; reheat gently and stir in milk to restore sauce consistency.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Sauce
• Method: Stovetop
• Cuisine: American

Keywords: nachos cheese dip, cheese sauce, jalapeño cheese sauce, nachos sauce, cheesy dip, stovetop cheese sauce