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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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!
I’ve been playing around with cheese dips…excited to find this one on your blog! Pinning! Can’t wait to try it!
Thanks Michelle! Popping over to your blog now to see what cheese dips you’ve come up with 🙂
Hah! I haven’t posted any! Lots of hummus though. I am playing around with something in the crockpot now. I don’t know what it is going to end up being. LOL I am sharing your yummy cheese dip on my Facebook page Saturday afternoon. 🙂
Thanks Michelle! Re: hummus – love love love it, especially playing around with flavours! I’m popping over to your blog now to get some ideas!!
wow, all your pictures look so amazing, My eyes pop out now! I love everything with cheese, but never made my own cheese dip before (I always bought it). Thanks for sharing the recipe Nagi. 🙂
Thanks Amallia!! You should definitely try DIY cheese sauce, it is so easy!
MMM these look delish – I usually buy pre-made cheese dip when there are people over. Glad to know now I can make it myself!
Thanks for your kind words Sarah!!
Wow! Never in a million years would I think that evaporated milk is the key to smooth silky cheese! You’re like a foodie genius! This cheese would be a perfect dip for fresh, warm tortillas – one of my favorite snacks! If you keep posting stuff like this, I may end up on your door-step asking you to feed me! 😉
Drop by anytime!! 🙂
I just made this a few minutes ago and had to come back and tell you how AMAZING it is! I’ve been on the hunt for a smooth cheese dip and this one hits all the right notes. I did find it a bit salty for me, so I’ll adjust that next time, but other than that, it was a total home run. My whole family loves it and I love that I can make it with things from my pantry and not have to run out and source any obscure ingredients. Awesome. THANK YOU!!!!
Thanks so much for taking the time to come back Krista!! I’m really touched 🙂 Re: saltiness, yes, definitely adjust to your flavour. Wow, you must really like your seasoning mild because I have to make a conscious effort to get the salt balance right because I am often on the under seasoned side!! I am so, SO glad you enjoyed this!
Great to see a recipe in grams…no more converting for me. I’m convinced and have subscribed to your site. EXCELLENT!!!!! Just one question……would this freeze well?? Due to health issues I am not able to stand and cook on some days, so I would like to have sauces etc available in the freezer. Thank youx
Hi Pauline – guess what? IT FREEZES PERFECTLY!! I popped a bit in the freezer after I saw your comment then thawed it on the counter. It was perfect! You would never even know it was frozen. It’s been about 12 hours since I took it out of the freezer and it is still perfect. Wow, I’m actually really amazed! Because evaporated milk by itself does not freeze well, but I guess the addition of the cheese changes its physical properties! I’m adding this to the recipe, so thanks for your question which lead me to discover this!!
Hi Pauline – so glad you find it useful! I’m in Australia too!! I am not sure if these freezes well but I have some in the fridge so I’m going to try it right now. I’ll report back in a few days!!
I recommend Hatch green chiles and tater tots.
Sandi – I should make you my wing-women. You always have some great suggestions!!
I was reading the recipe for your nacho dip. I scrolled down, seen the fries with the sauce and ran to the kitchen. I had no fries or tortilla chips but I had tots. Yup, them little tater nuggets are smiling at me as I shovel them into my face. I diced up some Hatch green chiles and happiness poured forth. Thank you Nagi for another wonderful recipe.
Just a little confession, I told my husband it was way too spicey for him. I am being selfish and not sharing this one.
Hi Sandi! This goes down as the comment on the day. This sauce was MADE for tots!! You are awesome. The vision of the “happiness poured forth” made me giggle!! And telling your hubby it’s too spicy for him – GOLD!! I’m updating the recipe for your tots suggestion! Thank you for the tip!!
Unbelievable, I was wondering if there is such thing as cheese dip, that does not harden! Thanks for the great tip Nagi! Looks creamy and delicious! Will try it!
Thanks Mira!! Yes, it is really creamy. Really REALLY creamy!!
So you will think I’m lying, but figuring out the perfect nacho cheese dip has been a goal of my husband’s for weeks now. Every Saturday we make some variation of nacho cheese dip as he tries to figure out what he wants. They have all failed. Perhaps I’ll direct him to yours next time, we’ll see if I he can mess it up. 🙂 Looks pretty dang delicious though! And the key is the no-congealing part, so if that works out, that is going to be a major hurdle overcome. Another mouth-watering recipe!
YES, get him to try it!!! I would love to know what he thinks, it sounds like hubbie knows what he is talking about when it comes to nachos dip!!
Wow what an amazing dip, I love cheese all ways too. Evaporated milk? Who knew, but now I get it.
Thanks Janette!