On my way to 100 recipes in 100 days. Here is recipe 53: Nacho Cheese Dipping Sauce!
I am not usually one who likes “fake” food. But, nacho cheese sauce in a jar, sometimes it is just too good to pass up. I decided that I should try to make it so I grabbed a jar and started looking at the ingredients. The first one listed was vegetable oil…..and it went on to tell me that there was NOT ONE SINGLE dairy product in it!! OK GROSS! What and I eating then?
I was very curious if a homemade version could actually taste as good and have the same texture. This did it for me….it won me over. It does solidify when it cools, but reheat it and thin it with a tiny bit of milk. But it stayed creamy at room temp for the hour that my girls and I were snacking. You can kick up the spice or take it down per your taste.
Nacho Cheese Dipping Sauce
*Adapted from How To Cook Like Your Grandmother*
1 ½ tablespoon butter
1 tablespoon corn starch
¾ cup evaporated milk (regular milk would work fine)
1 oz cream cheese
1 cup shredded sharp cheddar cheese
2 tablespoon shredded Colby Jack cheese
½ tablespoon Tabasco sauce
1 tablespoon paprika
1. In a heavy sauce pan, melt butter. Be sure to use a heavy sauce pan to avoid hot spots that can burn. Add in corn starch and whisk until smooth.
2. Add in milk slowly stirring while the sauce thickens.
3. Slowly add in cheeses and stir until melted. Remove from heat and stir in Tabasco and paprika.
Serve immediately and Enjoy!
Liked my Nacho Cheese Dipping Sauce? Try Mexi-Corn Chip Dip
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