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.
2tbspfinely chopped jalapeño peppers(fresh or canned)
1tbsphot sauce(or adjust to your taste)
1/2tsponion powder(optional - adds extra flavour)
1/2tspgarlic powder(optional - adds extra flavour)
1tspsalt
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.
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.