Nacho Cheese Dip
This Nacho Cheese Dip is SO EASY! Creamy, cheesy, and perfect for game nights or cozy evenings with your favorite tortilla chips.
Equipment
- Medium Saucepan
- Whisk
- Measuring cups and spoons
- Heat-resistant spatula
- Serving Bowl
Ingredients
- 8 oz. shredded Cheddar cheese the star of the show, offering that rich, melty goodness
- 1 tbsp cornstarch helps to thicken the dip and keep it creamy
- 12 oz. evaporated milk creates a smooth and luscious texture
- 1 tbsp hot sauce adds a kick of heat that elevates the flavor
- 1 tbsp canned jalapeños, minced for that extra zesty flavor and a bit of crunch
- tortilla chips the perfect vehicle for delivering that cheesy goodness to your mouth
Instructions
Nacho Cheese Dip
- Start by gathering all your ingredients. This ensures that once you begin cooking, everything is within reach.
- In a small bowl, toss the shredded Cheddar cheese with the cornstarch. This step is key to preventing the cheese from clumping together when melted.
- In a medium saucepan, pour in the evaporated milk and heat over medium heat. Stir occasionally to prevent it from scorching.
- Once the evaporated milk is warm, gradually whisk in the cheese and cornstarch mixture. Continue to stir until the cheese is fully melted and the mixture is smooth.
- Stir in the hot sauce and minced jalapeños. Mix well to combine all the flavors. Taste and adjust seasoning if necessary.
- Once your dip is creamy and smooth, transfer it to a serving bowl. Serve it hot with tortilla chips for dipping. Enjoy this delicious Nacho Cheese Dip right away!
Notes
- Toss the cheese with cornstarch thoroughly to prevent clumping and ensure a smooth dip.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheat gently on low heat, adding a splash of evaporated milk or water if needed to loosen the dip.