Creamy Nachos Cheese Dip & Sauce

This Tex-Mex cheese dip and sauce is a game-changer for nacho lovers! Silky smooth and bursting with cheesy goodness, it stays creamy whether served warm, cool, or at room temperature—unlike other cheese dips that congeal as they cool. Made with freshly grated cheese, a touch of jalapeño heat, and a simple blend of spices, it’s ready in just 7 minutes. Perfect for drizzling over nachos or scooping with chips, this versatile dip is a crowd-pleaser at any gathering!

Instructions

1. 1

   In a medium saucepan, toss the freshly grated cheese with cornstarch until evenly coated.

2. 2

   Add evaporated milk, jalapeños, hot sauce, onion powder, garlic powder, and salt to the saucepan.

3. 3

   Cook over medium heat, whisking frequently, until the cheese melts completely and the mixture is smooth and creamy, about 5 minutes.

4. 4

   Taste and adjust with extra hot sauce or salt if desired. For a pourable sauce, stir in additional evaporated milk or regular milk to reach your preferred consistency.

5. 5

   Serve warm as a sauce over nachos or cool/room temperature as a dip. Whisk occasionally if cooling to prevent a skin from forming.

Recipe Notes

• Cheese – Freshly grated cheese is essential for a smooth, creamy texture. Pre-shredded cheese contains anti-caking agents that can make the dip grainy. Use cheddar, Monterey Jack, Colby, or a mix for authentic Tex-Mex flavor. Half cheddar and half Monterey Jack mimics restaurant-style dips, but cheddar or Colby alone works well too.

• Evaporated milk – This is key for the dip’s creamy consistency. Do not substitute with regular milk, long-life milk, or powdered milk, as they won’t yield the same result.

• Freezing – This dip freezesmental properties due to the cheese. Thaw fully before reheating for best results.

• Adjusting consistency – For a thinner, pourable sauce, add extra evaporated milk or regular milk after cooking. When reheating, the dip will loosen up naturally.

• Serving – Serve warm for a pourable nacho sauce or at room temperature/cool as a dip. Whisk occasionally while cooling to prevent a skin from forming on top.

• Storage – Store in the fridge for 5-7 days in an airtight container. Reheat gently on the stove or in the microwave, stirring to maintain smoothness. The dip freezes exceptionally well; thaw completely before reheating.