Nachos Cheese Dip & Sauce

• Vegetarian
• Gluten free

• Produce

  • 1/2 tsp Garlic powder
  • 2 tbsp Jalapeno peppers, fresh or canned
  • 1/2 tsp Onion powder

• Canned Goods

  • 1 can Evaporated milk

• Condiments

  • 1 tbsp Hot sauce

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1 tsp Salt

• Dairy

  • 2 1/2 cups Cheddar or tasty cheese, grated

Found on recipetineats.com

Description

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

Directions

• 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.

Nutrition