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Nacho Cheese Dip

Nacho Cheese Dip

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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 6 servings

Equipment

  • 1 Medium saucepan
  • 1 Whisk
  • 1 Wooden spoon or spatula
  • 1 measuring cup set
  • 1 Measuring spoons set
  • 1 cheese grater
  • 1 serving bowl

Ingredients
  

  • 2 tablespoon unsalted butter
  • 2 tablespoon all-purpose flour
  • 1 cup whole milk room temperature
  • 1/2 cup heavy cream
  • 1 1/2 cup shredded cheddar cheese sharp
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt or to taste
  • 1/8 teaspoon black pepper freshly ground
  • 1 1–2 tablespoons pickled jalapeños finely chopped
  • 2 tablespoon pickled jalapeño brine
  • 2 tablespoon diced tomatoes optional; drained
  • 1 tablespoon chopped fresh cilantro optional

Instructions
 

  • Grate the cheddar and Monterey Jack cheeses and set them aside in a bowl.
  • In a medium saucepan, melt the butter over medium heat.
  • Whisk the flour into the melted butter and cook, whisking constantly, for 1–2 minutes until it smells nutty but is not browned.
  • Slowly pour in the milk and heavy cream while whisking continuously to avoid lumps.
  • Continue cooking and whisking for 3–5 minutes until the mixture thickens enough to coat the back of a spoon.
  • Reduce the heat to low and add the garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper, stirring to combine.
  • Add the shredded cheeses in small handfuls, stirring after each addition until completely melted and smooth.
  • Stir in the chopped pickled jalapeños, jalapeño brine, and diced tomatoes if using.
  • Taste and adjust seasoning with additional salt, pepper, or jalapeño brine as desired.
  • Remove the pan from the heat and let the dip rest for 5 minutes to thicken slightly before serving.
  • Transfer the nacho cheese dip to a serving bowl and garnish with chopped cilantro if desired.

Notes

For best results, use freshly grated cheese rather than pre-shredded, which often contains anti-caking agents that can make the dip grainy; keep the heat low after adding cheese to prevent it from breaking or turning oily, and if the dip becomes too thick, whisk in a tablespoon of warm milk at a time until it reaches your desired consistency. You can make the dip slightly ahead and keep it warm over the lowest heat setting or in a small slow cooker, stirring occasionally to avoid a skin forming. Adjust the spice level by adding more or fewer jalapeños or a pinch of cayenne, and feel free to vary the cheese blend—adding a bit of American cheese or processed cheese can make it extra smooth and stretchy for classic stadium-style nachos.
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