Nachos Cheese Dip Sauce Food

NACHOS CHEESE DIP & SAUCE

Steps:

• 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.

NACHOS CHEESE DIP AND SAUCE

Steps:

• Toss the cheese and cornstarch together in a saucepan.
• Add all other ingredients and cook over medium heat, whisking often until the cheese is melted and smooth.
• 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 milk or regular milk to achieve the desired consistency if you want to use it as a pourable sauce.

NACHO CHEESE SAUCE

Steps:

• In a medium saucepan over medium heat, melt butter and stir in flour. Pour in the milk and stir until the mixture thickens. Stirring constantly, mix in cheese and salt. Continue to cook and stir until cheese has melted and all ingredients are well blended, about 15 minutes.

HOME CANNED NACHO CHEESE SAUCE

Steps:

• Melt butter in canning saucepot.
• Add milk and cream.
• Slice cheese into above mixture.
• Melt cheese SLOWLY. If melted too fast it will burn on the bottom.
• Put into hot jars.
• Seal and hot bath for 20 minutes.
• Makes about 20 jelly jars.

EASY BEEF NACHO CHEESE DIP

Steps:

• Brown ground beef and add taco seasoning as directed on packet. We usually use a little less water though.
• Chunk the Velveeta and add to crockpot.
• Pour in jar of salsa and add the prepared meat.
• Let melt together in the crockpot, stirring occasionally.
• At times, we have been in a hurry and used the microwave to help speed up the melting process for the Velveeta. Then just add the melted Velveeta to the other ingredients in the crockpot to keep warm and melty for dipping!
• We have also used Mexican style Velveeta and Pepper jack, and it was just as good. Feel free to experiment.

NON-DAIRY NACHO CHEESE DIP / SAUCE

Steps:

• Boil your potatoes and carrots until they are fork tender, then measure them into your blender. Make sure your potatoes are mashed/packed into your measuring cups. The carrots can be loosely measured.
• Place all ingredients in your blender. I use Vita-mix.
• Blend on high for about 30 seconds, or until mixture is completely smooth.
• Serve immediately with chips or crackers or toast, pasta or veggies, or whatever you please. Refrigerate leftovers in an airtight container for up to 1 week. Reheat leftovers on low on the stove (stirring constantly) or in the microwave for 30 seconds to 1 minute.

NACHO CHEESE DIP

Steps:

• In a medium sauce pan or in the microwave, melt the Velveeta cheese.
• In a food processor, process the can of tomatoes with green chilies.
• Stir the tomatoes into the cheese and heat till nice and warm.
• Serve with the nacho chips.