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Home Dips

Nachos Cheese Dip (and Sauce!)

By:Nagi
Published:23 Oct '14Updated:18 Feb '20
240 Comments
Recipe v Video v

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!

Nachos Cheese Dip that stays silky smooth even when it cools! Just 5 min to make, without using processed cheese! recipetineats.com

“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.

Nachos Cheese Dip that stays silky smooth even when it cools! Just 5 min to make, without using processed cheese! recipetineats.com

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!

Nachos Cheese Dip that stays silky smooth even when it cools! Just 5 min to make, without using processed cheese! recipetineats.com

Nachos Cheese Dip & Sauce that does not harden when cooled, and doesn't split when reheated. Just 5 min to make, without using processed cheese! recipetineats.com

“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

Nachos Cheese Dip & Sauce that does not harden when cooled, and doesn't split when reheated. Just 5 min to make, without using processed cheese! recipetineats.com

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This dip does not harden when cooled, and doesn't split when reheated. Just 5 min to make, without using processed cheese. #dip #cheese #nachos #sauce

Nachos Cheese Dip & Sauce

Author: Nagi | RecipeTin Eats
Prep: 2 mins
Cook: 5 mins
Total: 7 mins
Appetizer, Dip
Tex-Mex
4.81 from 56 votes
Servings6 -8
Tap or hover to scale
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  • 625
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.

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:

1. 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.
2. This will keep in the refrigerator for 5 to 7 days and reheats well. It's a perfect make-ahead cheese sauce / dip!
3. 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.**
3. 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. 
4. Nachos Cheese Dip nutrition per serving.
Nachos Cheese Sauce and Dip Nutrition

Nutrition Information:

Serving: 85gCalories: 209cal (10%)Carbohydrates: 6.3g (2%)Protein: 12g (24%)Fat: 15.2g (23%)Saturated Fat: 9.6g (60%)Cholesterol: 50mg (17%)Sodium: 607mg (26%)Potassium: 180mg (5%)Sugar: 4.9g (5%)Vitamin A: 450IU (9%)Vitamin C: 3.3mg (4%)Calcium: 380mg (38%)Iron: 0.4mg (2%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

WATCH HOW TO MAKE IT

PS Watch how easy to this to make in my Nachos Cheese Dip / Sauce VIDEO!

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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240 Comments

  1. Rebecca says

    October 23, 2021 at 2:23 am

    5 stars
    We are Texan living in Singapore and can definitely support that this the the best Tex-Mex cheese dip ever, anywhere. And I love that it uses real cheese vs the velveeta of my childhood. Thanks for this innovative version. All of my besties of every nationality think it’s the bomb!

    Reply
    • Nagi says

      October 25, 2021 at 10:10 am

      So glad you enjoyed it! N x

      Reply
  2. Narelle says

    October 14, 2021 at 8:26 am

    Could you use this a sauce on loaded kranskys?

    Reply
  3. Lynda says

    October 12, 2021 at 3:19 pm

    This is one my favorite sauces for when I feel snacks.

    Reply
    • Nagi says

      October 13, 2021 at 1:03 pm

      Of course! It’s cheese!!! N x

      Reply
  4. Nao says

    October 3, 2021 at 5:37 pm

    I’m a little confused on the amount of cheese. How much cheese should I use?

    Reply
  5. Naomi Santiago says

    August 16, 2021 at 4:26 am

    Hi,
    Because I follow a low-carb nutrition I wanted to know, is a cornstarch substitute?

    Reply
    • Nagi says

      August 16, 2021 at 11:14 am

      Hi Naomi, you need cornstarch here to thicken the cheese dip sorry. N x

      Reply
  6. Barb says

    May 3, 2021 at 4:02 am

    Hi Nagi,
    I am going to make your chicken nachos next weekend. Do you think this cheese sauce would taste as good with chicken nachos as it does with ripper beef?

    Reply
    • Nagi says

      May 3, 2021 at 2:06 pm

      The cheese sauce will be amazing on anything Barb! Definitely a must!! N x

      Reply
      • Barb says

        May 4, 2021 at 10:24 pm

        Thanks 😀

        Reply
  7. Susan Brown says

    April 15, 2021 at 7:37 pm

    5 stars
    Made this for our Tuesday ladies meeting and it went down a storm.
    Love that it stays soft.

    Reply
  8. Ben Grant says

    April 7, 2021 at 1:49 am

    5 stars
    Note: 2 1/2 cups is 8 1/2 oz.

    Reply
    • Nagi says

      April 7, 2021 at 9:32 am

      Hi Ben, 225g is actually 8oz (well slightly under by the smallest fraction but I’ve rounded up) N x

      Reply
      • Nacho B says

        February 26, 2022 at 10:21 am

        Grams is a measurement of weight, while cups is a measurement of volume.

        You went from cups to ounces (fluid NOT weight) (correct) but then fluid ounces to grams (incorrect). 8 ounces of different things weigh different amounts.

        And then the measurement is also unclear. I am not sure if it is supposed to be 2.5 cups or what? 2.5 cups is 20 ounces, not sure what is actually correct.

        Otherwise, recipe seems good.

        Reply
  9. Dwayne Fontenot says

    March 8, 2021 at 8:07 am

    i start my cheese with a bechamel sauce. i use good organic cream butter, flour , and milk. i have used powdered milk,shelf milk,and freash milk . it all is great to make cheese dips and sauces.

    Reply
  10. Charlie says

    February 10, 2021 at 6:59 am

    5 stars
    Love this recipe for when the craving hits!

    Reply
  11. Jennifer says

    February 10, 2021 at 1:15 am

    Was very excited to try this dip. Made it per the recipe and it turned out very salty. Thoughts or suggestions? Can I leave out the 1 tsp salt?

    Reply
    • Nagi says

      February 10, 2021 at 9:03 am

      HI Jennifer, sorry you found it salty, can I ask what cheese you used to make it? N x

      Reply
    • Lynda says

      October 12, 2021 at 3:17 pm

      For what it’s worth, I don’t add salt due to blood pressure issues, and it tastes great.

      Reply
  12. Betty says

    February 8, 2021 at 11:00 am

    5 stars
    Yummy! Thank you!! I didn’t use the optional onion, garlic powder or the salt. I forgot the hot sauce, but I did add some (a teaspoon?) of juice from the pickled jalapeños. Next time I’ll try to remember the hot sauce. Delicious even without it! Made enough for three people for pandemic Super Bowl nachos. Thanks again!

    Reply
  13. Deborah says

    January 24, 2021 at 7:51 am

    5 stars
    Love this sauce, I use it for potato bake instead of cream. Drool.

    Reply
  14. Nora says

    January 15, 2021 at 10:50 pm

    Hi! I have a problem with finding the right type of cheese. I previously tried to make this, but it tasted bland and I was wondering what cheese you used. I live in Australia as well, so it’d be a great help!!
    Thank you !

    Reply
    • Deborah says

      January 24, 2021 at 7:52 am

      Hi Nora,

      Brissy girl here. I use any aged sharp cheddar.

      Reply
  15. Shel says

    September 19, 2020 at 4:33 pm

    If I was out of evaporated milk, would sweetened condensed milk do the trick? With perhaps adding salt to tame the sweetness?

    Reply
    • Nagi says

      September 19, 2020 at 5:39 pm

      Hi Shel, unfortunately not – it’s far too sweet and wouldn’t work here! N x

      Reply
  16. Cindy says

    September 8, 2020 at 7:03 am

    5 stars
    I tried it and this was amazing. I used a mix of American cheese, spicy Monterey Jack, regular Monterey Jack and Extra Sharp Cheddar cheese. Just made sure I didn’t go over 225 grams of cheese. Served it over French fries. Thank you for another amazing recipe!

    Reply
  17. Kate says

    July 17, 2020 at 3:09 pm

    5 stars
    Have never made or eaten Cheesy sauce before.. how have I got this far in life??? Was so yummy on its own and an absolute game changer on top of the nachos. My bf was obsessed!!

    Reply
  18. Lizzy says

    May 11, 2020 at 2:33 pm

    5 stars
    This was Aaaamazing!!!! My husband said, this is the way he imagines cheese sauces to taste, he was not disappointed! Total game changer on Nachos for us now. Thank you!

    Reply
  19. Joyce N says

    May 6, 2020 at 10:41 am

    5 stars
    Just made this for Cinco de Mayo. I had another “favourite” Queso recipe bookmarked but it got lost in my last iOS update. Then I remembered that you had a recipe for it also. So good! We barely held back from eating it with a spoon! Now yours is my new favourite. Thanks so much!

    Reply
    • Nagi says

      May 6, 2020 at 8:52 pm

      It’s so addictive isn’t it Joyce!!! N x

      Reply
  20. Narelle says

    December 30, 2019 at 2:06 am

    5 stars
    Really tasty

    Reply
    • Nagi says

      December 30, 2019 at 12:34 pm

      Thanks Narelle!

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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