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Home Dips

Nachos Cheese Dip (and Sauce!)

By:Nagi
Published:23 Oct '14Updated:18 Feb '20
245 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
4.82 from 59 votes
Servings6 -8
Tap or hover to scale
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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 @recipe_tin.

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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245 Comments

  1. Michelle @ A Dish of Daily Life says

    October 31, 2014 at 3:05 am

    I’ve been playing around with cheese dips…excited to find this one on your blog! Pinning! Can’t wait to try it!

    Reply
    • Nagi | RecipeTin says

      October 31, 2014 at 11:12 am

      Thanks Michelle! Popping over to your blog now to see what cheese dips you’ve come up with 🙂

      Reply
      • Michelle @ A Dish of Daily Life says

        October 31, 2014 at 12:16 pm

        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. 🙂

        Reply
        • Nagi | RecipeTin says

          November 1, 2014 at 5:15 am

          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!!

          Reply
  2. Amallia @DesireToEat says

    October 29, 2014 at 6:54 pm

    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. 🙂

    Reply
    • Nagi | RecipeTin says

      October 30, 2014 at 2:00 pm

      Thanks Amallia!! You should definitely try DIY cheese sauce, it is so easy!

      Reply
  3. Sarah @ Savoring Spoon says

    October 26, 2014 at 10:01 am

    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!

    Reply
    • Nagi | RecipeTin says

      October 26, 2014 at 12:35 pm

      Thanks for your kind words Sarah!!

      Reply
  4. Kathleen @ hapanom says

    October 26, 2014 at 8:33 am

    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! 😉

    Reply
    • Nagi | RecipeTin says

      October 26, 2014 at 12:36 pm

      Drop by anytime!! 🙂

      Reply
  5. Krista says

    October 25, 2014 at 12:57 pm

    4 stars
    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!!!!

    Reply
    • Nagi | RecipeTin says

      October 26, 2014 at 5:16 am

      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!

      Reply
  6. Pauline says

    October 25, 2014 at 10:27 am

    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

    Reply
    • Nagi | RecipeTin says

      October 27, 2014 at 4:00 pm

      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!!

      Reply
    • Nagi | RecipeTin says

      October 25, 2014 at 10:44 am

      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!!

      Reply
  7. Sandikins says

    October 25, 2014 at 8:39 am

    5 stars
    I recommend Hatch green chiles and tater tots.

    Reply
    • Nagi | RecipeTin says

      October 25, 2014 at 10:49 am

      Sandi – I should make you my wing-women. You always have some great suggestions!!

      Reply
  8. Sandi Smith says

    October 25, 2014 at 8:37 am

    5 stars
    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.

    Reply
    • Nagi | RecipeTin says

      October 25, 2014 at 10:46 am

      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!!

      Reply
  9. Mira says

    October 24, 2014 at 12:50 pm

    5 stars
    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!

    Reply
    • Nagi | RecipeTin says

      October 25, 2014 at 10:47 am

      Thanks Mira!! Yes, it is really creamy. Really REALLY creamy!!

      Reply
  10. Meggan | Culianry Hill says

    October 24, 2014 at 7:38 am

    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!

    Reply
    • Nagi | RecipeTin says

      October 24, 2014 at 11:43 am

      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!!

      Reply
  11. Janette@culinaryginger says

    October 24, 2014 at 1:43 am

    5 stars
    Wow what an amazing dip, I love cheese all ways too. Evaporated milk? Who knew, but now I get it.

    Reply
    • Nagi | RecipeTin says

      October 24, 2014 at 11:40 am

      Thanks Janette!

      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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