Description
This cheese dip for nachos recipe is everyone's favourite finger food at every party or sports game event!
Ingredients
Units
Scale
- Cheddar Cheese, Shredded - 1.5 cups
- Monterey Jack Cheese or Pepper Jack Cheese - 1.5 cups
- Cornstarch - 1 Tablespoon
- Butter - 1 Tablespoon
- Tomato, Diced - 1
- Jalapeño, Diced - 1
- Evaporated Milk - 1 Can (354 ml)
- Garlic Powder - 1 Teaspoon
- Cumin - 1 Teaspoon
- Salt - To Taste
Instructions
- Combine: In a medium-sized bowl, combine the shredded cheese and cornstarch. Set aside.
- Cook: Add the butter to a small pot on low to medium heat. Once the butter melts, add the tomatoes and jalapeños and cook for 1-2 minutes. Add the evaporated milk and both kinds of cheese and stir until the cheese is fully dissolved, about 3-5 minutes. Add the garlic powder, cumin, and salt to taste.
- Serve: Pour into a bowl and serve with nacho, tortilla, or corn chips.
Notes
Scroll up to full blog post for Video, FAQ and Tips.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: appetizer, dip
- Method: stove top
- Cuisine: mexican