Nachos Cheese Dip Sauce Recipes

REAL NACHO CHEESE SAUCE

Steps:

• Melt butter in a saucepan over medium-high heat. Whisk in cornstarch until paste forms, 30 seconds to 1 minute. Whisk in milk gradually until smooth, 1 to 2 minutes. Simmer until thickened to sauce consistency, about 2 minutes.
• Whisk Cheddar cheese, cream cheese, taco seasoning, and hot sauce into milk mixture until smooth, 1 to 2 minutes more. Add more milk as needed for desired consistency. Keep warm until ready to use.

NACHOS CHEESE DIP & SAUCE

Steps:

• 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.

NACHO CHEESE DIP

Steps:

• In a 1-1/2-qt. microwave-safe container, cook sausage, green pepper and onion on high for 1-2 minutes or until sausage is fully cooked; drain. Add the cheese and salsa. Cover and microwave on high for 1-2 minutes, stirring frequently until cheese is melted and mixture is smooth. Serve with tortilla chips or vegetables.

NACHOS CHEESE DIP AND SAUCE

Steps:

• Toss the cheese and cornstarch together in a saucepan.
• Add all other ingredients and cook over medium heat, whisking often until the cheese is melted and smooth.
• 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 milk or regular milk to achieve the desired consistency if you want to use it as a pourable sauce.

NACHO CHEESE SAUCE

Steps:

• In a medium saucepan over medium heat, melt butter and stir in flour. Pour in the milk and stir until the mixture thickens. Stirring constantly, mix in cheese and salt. Continue to cook and stir until cheese has melted and all ingredients are well blended, about 15 minutes.

NACHO CHEESE DIP

Steps:

• Make a simple bechamel sauce with the flour, butter, milk.
• melt butter on medium heat, stirring in flour and cooking until golden.
• add cold milk, turn up the heat to med/high, and stir constantly to avoid scalding, stir until thickened.
• turn heat back to med and add GRATED red leicester cheese (has to be red leicester, won't taste right or be the right color other wise).
• stir in red leicester, add 100g of soft cheese, stir through until melted and smooth.
• add 1/2 tbs of chopped (really fine) chili's or red chili paste and stir in until smooth.
• take off heat and serve.
• also nice cold, has been used as the sauce for mac and cheese quite successfully, baked potato topping with bacon (kind of tastes like wendy's) and also -- if you want you can stir in some jalapeño peppers. (Make sure you drain them if canned.).