Nachos Cheese Dip & Sauce
User Reviews
4.9
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Prep Time
2 mins
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Cook Time
5 mins
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Total Time
7 mins
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Servings
6 -8
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Calories
209 kcal
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Course
Appetizer, Condiments
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Cuisine
Tex-Mex
Nachos Cheese Dip & Sauce
Description
This recipe makes a versatile cheese dip and sauce by melting shredded cheddar or similar melting cheeses mixed with cornstarch over medium heat. Evaporated milk provides the creamy liquid base necessary for smooth melting, while jalapeno peppers and hot sauce add heat and flavor. Optional onion and garlic powders, along with salt, enhance the taste.
The mixture is cooked while whisking until fully melted and smooth, initially pourable and perfect for drizzling over nachos. As it cools, it thickens to a dip consistency but can be thinned with extra milk if needed. The dip reheats well and should be stirred occasionally to reincorporate any thickened skin.
This cheese sauce suits snacks or appetizers and complements tortilla chips or other dishes requiring a creamy spicy cheese component. It can be stored in the refrigerator for about a week and freezes well without compromising texture.
Using freshly grated cheese without anti-caking additives improves melt quality and texture. The recipe relies on evaporated milk for proper creaminess; substitutes are not recommended.
Ingredients
- 2 1/2 cups / 225g / 8oz cheddar cheese shredded, includes Monterey Jack, Colby, etc
- 1 tbsp cornstarch (corn flour)
- 1 evaporated milk 375g / 12oz, can
- 2 tbsp jalapeno pepper fresh or canned, finely chopped
- 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
Instructions
- 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.
Notes
- Use freshly grated cheese rather than pre-shredded for smoother melting and less graininess.
- Evaporated milk is essential for proper richness; regular, powdered, or long-life milks do not give the same texture.
- This dip stores well refrigerated for 5 to 7 days and freezes without texture loss.
- Reheat gently, stirring occasionally to prevent skin formation on top of the dip.
- Feel free to adjust the heat by adding extra hot sauce or jalapenos to taste.
- Cheese combinations such as cheddar with Colby are recommended for balanced flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Serving | 85g | |
| Calories | 209cal | 10% |
| Carbohydrates | 6.3g | 2% |
| Protein | 12g | 24% |
| Fat | 15.2g | 23% |
| Saturated Fat | 9.6g | 48% |
| Cholesterol | 50mg | 17% |
| Sodium | 607mg | 25% |
| Potassium | 180mg | 4% |
| Sugar | 4.9g | 10% |
| Vitamin A | 450IU | 9% |
| Vitamin C | 3.3mg | 4% |
| Calcium | 380mg | 38% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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