Nacho Cheese Dip Recipe
Mexican-American · Appetizer · 15 min total
A creamy, velvety cheese dip with a kick of spice, perfect for dipping tortilla chips or drizzling over nachos.
5
min prep
min prep
10
min cook
min cook
8
servings
servings
210
kcal/serving
kcal/serving
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup diced pickled jalapeños (plus 2 tablespoons brine)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Salt to taste
Instructions
- In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the milk, stirring until smooth. Cook for 2-3 minutes, until the mixture thickens slightly.
- Reduce heat to low. Add the cheddar and Monterey Jack cheeses, a handful at a time, stirring until melted and smooth.
- Stir in the diced jalapeños, jalapeño brine, cumin, and cayenne pepper. Season with salt to taste.
- Serve warm with tortilla chips. If dip becomes too thick, thin with a splash of milk.
Tips
- For a spicier dip, add more cayenne or use fresh jalapeños.
- Leftovers can be refrigerated for up to 3 days; reheat gently on the stovetop or microwave.
- This dip can also be used as a sauce for tacos or burritos.
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