A silky smooth Nachos cheese dip that doesn’t harden or congeal as it cools!! It is just as good served warm, at room temperature or cold. When warm, it can be used as a cheese sauce to pour over nachos, chips or whatever else takes your fancy. It takes just over 5 minutes to make and is great to make ahead as it reheats well.
Use this to make a Ripper Beef Nachos!
“This Nachos Cheese Dip was an invention out of necessity. Because I love cheesy dips, and I wanted one that did not harden or congeal as it cooled.”
I am yet to meet a cheese I don’t love. Plus I have a weakness for all things snacky. If there’s something to nibble on within reach, it’s like my arm is on auto pilot.
Therefore, this Nachos Cheese Dip is pretty much all my weaknesses bundled into one bowl. Place this with a pile of corn chips in front of me and I stand no chance.
I know there are loads of cheese dip recipes “out there”. And I tried quite a few of them (the ones without processed cheese), but the thing that I found inconvenient was that as the dip cooled, the cheese in the dip would harden. And when the dip was reheated, the dip would split (the oil would separate).
Being a Cheese Loving Snack Monster, I went on a mission to create a warm cheese dip/ sauce that would not harden as it cooled and was not made out of processed cheese. I was actually quite amazed that every recipe I looked at had a fairly similar base to the ones I had already tried, so I knew they would not achieve what I was after. Mind you, this was about 5 or so years ago. So maybe the internet is flooded with non-congealing warm cheese dips now!
“The secret ingredient in this is evaporated milk. That’s how this stays creamy – warm or cold.”
This dip is made with evaporated milk which makes all the difference. I was making an Alfredo Sauce using evaporated milk when the thought occurred to me that it might work for a dip too. Bit of corn starch / corn flour to thicken it, plenty of cheese (it is a Cheese dip!) and some additional flavourings to make it a nachos cheese dip.
So cutting to the chase, here are 7 reasons why I am obsessed with this Nachos Cheese Dip / Sauce:
1. It is ridiculously easy (5 ingredients, < 10 minutes);
2. Perfectly smooth;
3. Easily adjustable to your own taste. Increase, decrease or remove the spice factor, add your own flavourings;
4. Doesn’t use processed “plastic” cheese;
5. Can be made ahead. It keeps perfectly in the fridge for at least a week (it has never lasted longer in my house);
6. Reheats without splitting; and
7. Is a 2 in 1 recipe – a dip and a sauce. When warm, it is quite loose, like a thick sauce. It is pourable over nachos, chips or whatever else takes your fancy. (UPDATE: I just got a great tip from a reader to use this over tots! Never thought of that – that’s a step up from fries!!) When it is cool, it thickens up to a thick dip consistency. And when it is refrigerated, it is a spreadable consistency, like peanut butter. It can also be thinned out simply by adding a bit of milk (ordinary or evaporated).
Now please excuse me, I need to go and blow my my calorie budget for the entire week. Happy snacking! – Nagi x
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Nachos Cheese Dip & Sauce
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
- 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.
Recipe Notes:
Nutrition Information:
WATCH HOW TO MAKE IT
PS Watch how easy to this to make in my Nachos Cheese Dip / Sauce VIDEO!
Lynn says
Hi, Would this still be tasty if I left out the peppers?
Nagi says
YES!!!
Jax says
Hi Nagi,
Would this work using half the cheese with Kraft cheddar? The one in the blue box, on shelf,not chilled?
I need this NOW on hot chips LOL
Nagi says
Hi Jax, I’m so sorry , I don’t know! But if it melts when heated then yes it should work!
Jax says
Thanks!
And does it matter do you reckon to use the light n creamy evap? Or needs to be full fat?
Nagi says
Another reader just reported that light worked just fine!! 🙂 N xx
Jax says
This is the funny thing, it melts In quiches or amongst hot stuff, but does crazy stuff under direct heat…
I’m not sure, lol.. Might just try n see eh!
Jo says
I spent 2 hours driving around 6 supermarkets looking for a nacho cheese sauce. I ended up coming home £10 lighter, stressed out and with a primula dipping spread, a Dorito nacho cheese dip and a fresh cheese sauce for pasta (also great for nachos so the tub claimed). Every single one was disgusting and nothing like the cheesy sauce I used to get at the cinema!
After finding your recipe online, literally 10min later from start to finish I had the perfect cheesy nacho sauce I hadn’t tasted since I was a kid!!!
Since then I’ve also used it (with a few alterations to cheese type and seasonings) as a sauce for the best fish pie, lasagne and mac and cheese ever!!
Thank you so much xx
Nagi says
Pleased to hear you enjoyed it Jo, thanks for letting me know! N xx
Beachpassport says
Great recipe! Converts well to microwave. I have better things to do rather than stand over a stove stirring a pot!
Add all ingredients, except cheese, in microwave safe bowl.
Whisk well. Microwave on High 3 minutes. Whisk.
Continue to microwave for 1 minute intervals, whisking after each 1 minute interval, until sauce is thick. (For 900 watt microwave, it should take initial 3 minutes, then 3 single 1 minute interval).
Stir in cheese until melted and smooth.
Nagi says
WOAH! Never tried it in the microwave, now I will! Thanks for the recipe!!!
Taliloa says
Hi Nagi
Inexperienced cook here – what do you mean by hot sauce? Is it called that or just any chilli sauce? My first attempt at this sauce to make your beef nachos recipe.😊
Nagi says
I usually use Tabasco or another chilli sauce! N x
Beachpassport says
I don’t need a low sodium diet, but I don’t like excessive saltiness in food. Since cheese is so high in sodium, I eliminated the salt from the recipe and it turned out great.
Ben says
Hi Nagi
excellent nacho cheese sauce! im from the UK the only one of found in shops is primula nacho but it’s hard too find as none of the big supermarkets sell it. Yours is excellent and like you said does not set.
Do you know why the evaporated milk makes such a difference to that of cream?
I may have slightly adapted your recipe, I used
Some cheap cheese spread that tastes like dairylea, (I was hoping starting with something already smooth when cold would help) and fresh mozzarella (not pre grated) corn flour, evap milk, smoked garlic, paprika, onion powder, Sriracha sauce & salt.
Next time I’m going to swap out the cheese spread I used for a cream cheese like Philly or possibly a mascarpone or ricotta
Thanks so much for the recipe
P.S – to all those who found it grainy, try better melting cheeses I find cheddar isn’t good enough, try; edam, mozerrella, gruyere, gouda.
and if it splits when ‘reheating add a couple drops of water and stir like mad, it will recombine this works for all cheese sauces.
Ben
Nagi says
Hi Ben! I don’t know actually. 🙂 I discovered it by accident when I was going through a healthy phase and was substituting evaporated milk for cream. Actually, if you let this cool it comes out like that spreadable cheese! It’s amazing. 🙂
Nathan S. Jeon says
I tried it and it was certainly better than other recipes but this perfect nacho cheese sauce recipe stubbornly eludes me, it’s driving me insane. It felt like it had a very, very, very small but noticeable hint of chalkiness and a barely noticeable, very fine, graininess. I don’t know what causes that. Is there like a temperature threshold you don’t want to cross? I might try it again but with a cooking thermometer next time.
Ben says
Dont boil only heat to just pass melting point to when it looses it’s “stringyness” .
And Try 2 different cheeses like a soft spreadable one and mozzarella for example
Lisa says
A suggestion – If you used pre-shredded cheese (the kind you buy in a bag), it contains anti-clumping agents like potato starch. Real cheese that you shred yourself performs better.
Nagi says
Hi Nathan! I know exactly what you mean, I think it is certain brands of cheeses. I notice it when I make this with good value brands, they just don’t melt quite as smoothly and so I think the cornstarch exacerbates that problem. 🙂
Nathan S. Jeon says
Is there a brand that gives the best results?
Nagi says
Hi Nathan! I’m in Australia and my go-to supermarket cheese is Bega 🙂
Maddie says
Hi Nagi!
I made this sauce in advance for a Mexican party on the weekend. Mine turned out a bit floury, somewhat grainy. Thought I followed the recipe to a T. Just wondering where i might’ve went wrong? Or how I can fix it? (Made a triple batch and don’t want to have to get all the ingredients to make again) ?
Nagi says
Hi Maddie! So the one time I had this problem, I used a good value brand of cheese from the supermarket. Try adding a bit of milk to it and see how it goes (reheat it gently and add a tablespoon of milk at a time, see how that goes). 🙂
angi says
Hello! Do you think I could add meat to this recipe and let it all sit in a crockpot for hours without having it separate? Any suggestions to help it keep? Thanks!
Nagi says
Hi Angi! Yes it stays warm for ages without separating and YES to adding meat!
Kay says
Oh my goodness……I have NEVER been able to make a cheese sauce that didn’t break….until NOW!
Thank you for this GREAT recipe! Now I can make a local tradition, The Horseshoe Sandwich, and not worry about the sauce.
Just found your site yesterday and am so excited to try more recipes!
Ben says
If your sauce splits add a TINY amount of water to it and stir really well it will combine even if looks like a total mess of oily cheesey lumps just keep stirring
Nagi says
I’m so happy to hear that Kay, thank you for taking the time to let me know! N x
Winnie says
I just tried this but it solidified anyhow
Nagi says
Hi Winnie! How long did you simmer it for? If you cooked it for too long, it would cook down and thicken too much. It does firm up when refrigerated but just reheat it to make it silky smooth again, and it won’t split!
Beth says
This is awesome! This proves that there is no need to bother with a roux. This sauce will not break. My brother used leftovers to make a quick and delish mac and cheese. I added the liquid from pickled jalapenos to thin it out. Sharp cheddar and jalapeno jack cheese made this awesome. Thank you, Magic!?
Beth says
Hey Nagi. Auto correct changed your name to magic!
Nagi says
And I’m TOTALLY ok with that! Ha ha! So glad you love this too, I am obsessed with this, as are my friends!
Teresa says
Hi Nagi! This sounds delish! I would like to use this recipe in something I’m making for a party and I need about 4 cups of nacho cheese sauce. Can you please tell me about how many cups of sauce this recipe makes? Am I able to simply double the recipe? Thank you for your time! 🙂
Nagi says
Hi Teresa! This is shy of 4 cups, would suggest making 1 1/2 batches, or just double it to make it easier, It keeps well for ages – I’ve often keep it around 1 1/2 weeks!
Lisa says
Can I keep this warm in a crock pot?
Nagi says
Gosh yes, what a great idea!
MP says
This recipe was omg delicious!!! Probably the best nacho cheese recipe I’ve EVER tasted!! This includes all restaurant nachos I’ve had–and I’ve had MANY. I used 8 oz whole milk instead (didn’t have evaporated canned) and it still turned out fabulous! I also added 1 small can of diced jalepnos–seemed too much at first, but actually was perfect amount. My sauce tasted quite salty, but it might be because a few of my ingredients/portions differed from original recipe; next time I will start out w/ 1/4 tsp, and add more to taste if necessary. Despite being slightly salty, the nachos were still a BIG hit with the family! Thanks for the awesome recipe, Nagi!!
Colleen says
I made this recipe with no salt and it was great. I also used pepper jack cheese with the regular cheddar cheese and loved it.
Nagi says
Thanks Colleen, so glad you enjoyed it! N x
Nagi says
Woah! You made this with ordinary milk and it worked?? I have tried this with milk before and it didn’t work!
Lynn B Elliott says
Could one add rotelle tomatoes and not have it separate? Do not know if those tomatoes are available in Australia.
Nagi says
No they aren’t 🙁 But yes you certainly can!
Lynn B Elliott says
Thank you, will give it a try. I will let you know how it turns out.
Lynn B Elliott says
I made this with Rotel tomatoes. I drained the liquid this time, it worked well, stayed at dip consistency and everyone liked it, I thought it was a bit too mild. I will try it with the liquid next time.
The regular Rotele Chile con queso is made with Velveeta so I was happy to have a recipe that I can make with non-processed cheese, also the original Velveeta version hardens quickly this stayed ‘dipable’.
Bronwyn says
I was looking for something a bit different and cheesy to put into a layered dip… this looks like it might work!
Nagi says
Oooh yes it WILL!!!!
Ritu agarwal says
Very tasty recipes.
Nagi says
Thank you Ritu!
Amanda says
Made this last night and was pleasantly surprised. I used 2 TBS flour instead of cornstarch because I didn’t have any, and added some chili powder and cumin to taste. FYI – you can make this without evaporated milk by making your own quick version. 1 C milk powder dissolved in 3/4 C water will give you the equivalent of a 12 oz can of evaporated milk. The end product s the same – stays creamy, hot or cold. Thanks for the recipe.
Nagi says
Virtual high five! YESSS!! So glad you enjoyed it Amanda, thank you so much for coming back to let me know! N x
Amanda says
CORRECTION!!! Use 1 C of milk powder mixed with 1 1/4 C water. Sorry for the mistake in my previous comment.
Sabrina says
I just made this tonight because my kids asked for nachos in their lunch and I am trying to get away from processed foods. Even though the milk is somewhat processed, it’s better than the really fake nacho cheese! I used mild cheddar, left out the peppers but kept in the hot sauce, and only used half the salt. Yum! And so easy! I gave the kids a sample and the picky one (the reason I left out the peppers) was licking the bowl.
Thank you for posting this recipe!
Nagi says
WOO HOO! I’m so glad you enjoyed it Sabrina, thank you for letting me know! N x
Barb F says
Hi Nagi, I just saw you video for this and was wondering what your recipe is for the seasoned ground beef you used? Thanks!
Nagi says
Hi Barb! It’s in my Nacho recipe -> https://www.recipetineats.com/ripper-beef-nachos/ 🙂
Barb F says
Thanks, Nagi!