Crock pot Nacho Cheese
User Reviews
5
Crock pot Nacho Cheese
Description
Crock pot Nacho Cheese combines shredded cheddar cheese with evaporated milk thickened by cornstarch, gently melted together in a slow cooker. The mixture simmers on high heat for 1 to 2 hours until smooth and thick, thanks mainly to the cornstarch. Hot sauce is added to introduce a mild heat and tang that complements the cheese without dominating it. This slow melting technique prevents scorching and ensures the dip maintains a creamy texture perfect for dipping tortilla chips.
The dip has a rich, cheesy flavor with a slightly spicy undertone. The use of evaporated milk creates a silky sauce that stays warm longer in a crock pot. As it cooks, occasional stirring blends the ingredients and helps achieve an even texture. The recipe's simplicity makes it accessible for cooks seeking an easy party dip or snack accompaniment.
Serve the nacho cheese warm as a chip dip appetizer or as a topping for nachos. Its thickness and smoothness make it suitable for spooning over tortilla chips or drizzling on other Mexican-inspired dishes. The recipe fits well in casual gatherings where guests can help themselves directly from the crock pot.
Use a 4-quart crock pot to ensure proper thickness and heat distribution. Cooking on high is necessary to activate the cornstarch and thicken the sauce. Stirring occasionally prevents separation or sticking. Leftovers can be kept warm in the slow cooker or refrigerated and reheated gently to restore texture.
Ingredients
- 16 oz cheddar cheese shredded
- 3 Tablespoons cornstarch
- 2 cans evaporated milk 12 oz each
- 1 Tablespoons hot sauce
Instructions
- Whisk together the cornstarch evaporated milk and hot sauce in a medium mixing bowl. Then add this mixture into a crock pot.
- Stir in the shredded cheese.
- Cover and cook on high for 1-2 hours until the cheese is melted and the sauce has thickened.
- Serve while warm with chips and enjoy!
Notes
- Use a 4-quart crock pot for optimal cooking and thickening.
- Cook on high heat to activate the cornstarch and achieve a creamy dip.
- Stir occasionally during cooking to maintain smooth texture and prevent sticking.
- Serve warm with tortilla chips for dipping.
- Leftover dip should be stored in the refrigerator and reheated gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 9g | 3% |
| Protein | 13g | 26% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 55mg | 18% |
| Sodium | 339mg | 14% |
| Potassium | 209mg | 4% |
| Fiber | 0.02g | 0% |
| Sugar | 6g | 12% |
| Vitamin A | 522IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 421mg | 42% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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