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NACHOS CHEESE DIP & SAUCE
PREP TIME 2 mins
COOK TIME 5 mins
TOTAL TIME 7 mins
Author: Nagi | RecipeTin Eats
Recipe type: Appetizer, Dip
Cuisine: Tex-Mex
Serves: 6-8
INGREDIENTS
INSTRUCTIONS
NOTES
1. This will keep in the refrigerator for 5 to 7 days and reheats well. It's a perfect make-ahead cheese sauce / dip!
2. This needs to be made with evaporated milk. You can't use long life, powder milk or ordinary milk.
source:http://www.recipetineats.com
PREP TIME 2 mins
COOK TIME 5 mins
TOTAL TIME 7 mins
Author: Nagi | RecipeTin Eats
Recipe type: Appetizer, Dip
Cuisine: Tex-Mex
Serves: 6-8
INGREDIENTS
- 2½ cups / 225g / 8oz grated cheddar or tasty cheese, or any other good melting cheese
- 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)
- ½ tsp onion powder (optional - adds extra flavour)
- ½ 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.
NOTES
1. This will keep in the refrigerator for 5 to 7 days and reheats well. It's a perfect make-ahead cheese sauce / dip!
2. This needs to be made with evaporated milk. You can't use long life, powder milk or ordinary milk.
source:http://www.recipetineats.com
