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4.9 from 216 votes

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 to prepare and only 5 or so minutes to cook.

Prep Time
2 mins
Cook Time
2 mins
Total Time
7 mins
Servings: 6 -8
Calories: 209 kcal
Course: Appetizer , Condiments
Cuisine: Tex-Mex

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Toss the cheese and cornstarch together in a saucepan.
  2. Add all other ingredients, cook over medium heat, whisking often until the cheese is melted and smooth.
  3. Adjust to your taste if required - with extra hot sauce and salt.
  4. While hot, it will have a sauce like consistency - perfect for pouring over nachos.
  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.
  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.

Notes

  •  Pre shredded cheese contains additives to avoid clumping. As a result, sometimes they do not melt as well as you'd hope into liquid form, like this dip (melting on toast, on casseroles etc is ok). The end result can be a bit grainy which is not very nice.
  • Consequently, it's safest to use freshly grated cheese.
  • Use any melting cheese you want. My favourite combination used to be half cheddar, half Monterey Jack because I thought that made the flavour similar to what you get at Mexican restaurants in the States but for some reason Monterey Jack is no longer sold at my local grocery store. Now I use cheddar and/or Colby.
  • This will keep in the refrigerator for 5 to 7 days and reheats well. It's a perfect make-ahead cheese sauce / dip!
  • This needs to be made with evaporated milk. You can't use long life, powder milk or ordinary milk.
  • **Update: Further to a reader question, I tested freezing it and discovered that this freezes very well. I wasn't sure it would because plain evaporated milk should not be frozen but the addition of cheese must change the physical properties because this freezes perfectly. You would never know this was frozen once thawed.**
  •  Pre shredded cheese contains additives to avoid clumping. As a result, sometimes they do not melt as well as you'd hope into liquid form, like this dip (melting on toast, on casseroles etc is ok). The end result can be a bit grainy which is not very nice.
  • Consequently, it's safest to use freshly grated cheese.
  • Use any melting cheese you want. My favourite combination for the Nachos Cheese Dip on which this recipe is based used to be half cheddar, half Monterey Jack because I thought that made the flavour similar to what you get at Mexican restaurants in the states but for some reason Monterey Jack is no longer sold at my local grocery store. Now I use cheddar and/or Colby. 
  •  Nachos Cheese Dip nutrition per serving.

Nutrition Information

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 (5%) Sugar 4.9g (10%) Vitamin A 450IU (9%) Vitamin C 3.3mg (4%) Calcium 380mg (38%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 6-8

Amount Per Serving

Calories 209

% 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.