Description
This creamy, spicy Nachos Cheese Dip & Sauce is a quick and easy recipe perfect for game day or casual gatherings. Combining a blend of shredded cheeses with evaporated milk, jalapeño peppers, and hot sauce, it melts into a smooth, flavorful dip that transitions effortlessly into a pourable sauce as it thaws. Versatile and delicious, it can be served warm over tortilla chips or as a complement to your favorite Mexican dishes.
Ingredients
Scale
Cheese Mixture
- 2 1/2 cups (225g / 8oz) shredded cheese (Cheddar, Monterey Jack, Colby, or a mix; shred your own)
- 1 tbsp cornstarch (corn flour)
Liquid & 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
Instructions
- Combine Cheese and Cornstarch: In a saucepan, toss the shredded cheese with cornstarch to coat the cheese evenly. This helps prevent clumping when melting.
- Add Other Ingredients: Pour in the evaporated milk, then add the finely chopped jalapeño peppers, hot sauce, onion powder, garlic powder, and salt. Stir to combine.
- Cook and Melt: Place the saucepan over medium heat and whisk frequently. Cook until the cheese has melted completely and the mixture is smooth and creamy.
- Adjust Seasoning: Taste the dip and add more hot sauce or salt as desired to suit your spice preference.
- Serve Warm: While hot, the mixture will have a sauce-like consistency, perfect for pouring over nachos or dishes.
- Cool and Thicken: As the dip cools, it will thicken to a dip-like consistency. Whisk occasionally to break up any skin that forms on top.
- Thin if Needed: If you prefer a pourable sauce consistency after cooling, stir in additional evaporated or regular milk. When reheated, the sauce will loosen up again.
Notes
- Use freshly shredded cheese for best melting results; pre-shredded cheeses often contain anti-caking agents that can affect texture.
- Adjust the heat level by increasing or decreasing the amount of jalapeños and hot sauce.
- Optional onion and garlic powders enhance the flavor but can be omitted if desired.
- Store leftovers in the refrigerator and reheat gently to maintain a creamy consistency.
- If the dip becomes too thick after refrigeration, thin with a little milk before reheating.
