Name: Creamy Nacho Cheese Dip Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 tablespoons butter; 2 tablespoons flour; 1 cup milk; 2 cups Velveeta cheese, cubed; 1/4 teaspoon chili powder; 1/4 teaspoon garlic powder; 1 tablespoon jarred jalapenos, minced (optional); Pinch cayenne pepper (optional)

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Introduction

This creamy nacho cheese sauce is perfect for elevating your snack game. Smooth, cheesy, and lightly spiced, it’s ideal for dipping chips or drizzling over your favorite dishes.

A bowl filled with smooth, thick orange cheese sauce topped lightly with small green herb flakes. The bowl is white and sits on a white marbled surface with scattered yellow tortilla chips around. One woman's hand is holding the edge of the bowl, wearing a gold bracelet and light purple nail polish with small gold flecks, while the other woman's hand holds a golden spoon dipping into the cheese sauce. A small wooden bowl with shredded mixed cheese is visible next to the bowl. A white cloth with black stripes is also partially underneath the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons butter
2 tablespoons flour
1 cup milk
2 cups Velveeta cheese, cubed
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1 tablespoon jarred jalapenos, minced (optional)
Pinch cayenne pepper (optional)

Instructions

Step 1: In a medium saucepan over medium-high heat, melt the butter.
Step 2: Whisk in the flour to form a roux, stirring until a smooth paste forms.
Step 3: Slowly whisk in the milk, blending until smooth.
Step 4: Add the cubed Velveeta cheese, chili powder, garlic powder, and minced jalapenos. Whisk continuously until the cheese has melted and the sauce is warm throughout.
Step 5: Serve the cheese sauce warm with tortilla chips or as a topping for your favorite dishes.

Tips & Variations

Adjust the spiciness by adding more or less jalapenos and cayenne pepper to suit your taste.
For a smoother sauce, use whole milk or add a splash of cream instead of milk.
Try substituting Velveeta with a blend of cheddar and Monterey Jack cheese for a more natural flavor.
If the sauce is too thick, stir in a little extra milk to reach your desired consistency.

Storage

Store leftover nacho cheese sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent separation. You can add a splash of milk while reheating to restore creaminess.

How to Serve

A small black cast iron dish sits on a white marbled surface, filled with several golden yellow tortilla chips layered beneath a smooth, creamy yellow cheese sauce that covers most of the chips unevenly, dripping slightly over the edges. A woman's hand is seen picking up one chip coated thickly in the cheesy sauce, showing its firm but crispy texture. Scattered around the dish are more plain tortilla chips. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheese sauce without Velveeta?

Yes, you can substitute Velveeta with a combination of sharp cheddar and Monterey Jack cheeses, but note that the sauce may be less smooth and might require additional stirring and milk to adjust the texture.

How do I prevent the cheese sauce from becoming grainy?

Whisk constantly over moderate heat and avoid boiling the sauce. Using processed cheese like Velveeta helps maintain a smooth texture. If the sauce looks grainy, gently reheat and stir in a little milk to help smooth it out.