Nacho Cheese Dip
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- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 16-ounce can refried beans
- 1/2 cup purchased chunky hot salsa
- 1 16-ounce package Velveeta cheese, cut into 1/2-inch pieces
- 1/4 cup chopped fresh cilantro
Combine beer, cumin, dried oregano and garlic powder in heavy medium sauce-pan. Bring to simmer. Add beans and salsa; stir until heated through. Add Velveeta cheese; stir until cheese melts, about 3 minutes. Stir in cilantro. Transfer to bowl. Serve warm with tortilla chips.
Easy Layered Nacho Dip Recipe – Super Bowl Food Ideas
You may still have your Christmas decorations up, but it is time to start planning for the NEXT celebration. And no I am not talking about Valentine’s Day…. Super Bowl Sunday is coming up quickly. While I don’t normally watch football (I am more of a basketball and baseball fan) it is a family tradition to get together indulge in some great food and cheer along with the game. Main dishes on game day are traditionally chicken wings and ribs, with loaded potato skins. And while the kids go crazy for those, it is the appetizers that are some of my favourites. It is not a Super Bowl party without dip, and this year I will be making this easy layered Nacho dip recipe for our celebrations. If you are looking for a delicious snack idea this sour cream and cream cheese nacho dip is all you need!
The thing with dip is there are so many options that you can make from Nacho Dip to something sweeter like Cookie Dip. Dip is the perfect game day snack for kids as they can hold the chips in their hands and dip it themselves, they don’t need to worry about using utensils.
In Canada, we are not just satisfied with eating game day foods once a year for Super Bowl but we also host Grey Cup Football parties as well. That’s why it is important to have a great Layered Nacho Dip Recipe for any football party weekend. Easy Layered Nacho Dip is the perfect appetizer for any Sunday football game or Championship game, as there is a combination of cheesy and spicy flavors mixed into one. I love making dips which is why I have created beef and taco dip, cheesy bacon dip, 5 ingredient nacho dip, and individual layered nacho cups they are all the perfect snack to satisfy your cravings for junk food. Make sure you get to the Dip quick as its sure to disappear, enjoy with some tortilla chips.
There is something so enticing about nacho cheese from concession stands. Even if you aren't hungry, it's impossible to pass up. Now you can make at home anytime the craving hits. We even dedicated a nacho casserole to the sauce! Serve this cheese with homemade chips, soft pretzels, or top your favorite nachos with it!
Can I freeze nacho cheese?
You can! Store it in a freezer safe container for up to 2 months. If you don't want to freeze you can also keep in the refrigerator for up to 5 days.
How do I reheat nacho cheese?
It's best to reheat any leftover cheese on the stove top. Whisk the cheese in a small skillet or saucepan and add a tablespoon or two of milk to the cheese to help it return to its smooth creaminess. If you froze your cheese sauce it may separate at first as it starts to warm back up. It will come together again as you continue to stir.
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Nachos Cheese Dip (and Sauce!)
A silky smooth Nachos cheese dip that doesn’t harden or congeal as it cools!! It is just as good served warm, at room temperature or cold. When warm, it can be used as a cheese sauce to pour over nachos, chips or whatever else takes your fancy. It takes just over 5 minutes to make and is great to make ahead as it reheats well.
“This Nachos Cheese Dip was an invention out of necessity. Because I love cheesy dips, and I wanted one that did not harden or congeal as it cooled.”
I am yet to meet a cheese I don’t love. Plus I have a weakness for all things snacky. If there’s something to nibble on within reach, it’s like my arm is on auto pilot.
Therefore, this Nachos Cheese Dip is pretty much all my weaknesses bundled into one bowl. Place this with a pile of corn chips in front of me and I stand no chance.
I know there are loads of cheese dip recipes “out there”. And I tried quite a few of them (the ones without processed cheese), but the thing that I found inconvenient was that as the dip cooled, the cheese in the dip would harden. And when the dip was reheated, the dip would split (the oil would separate).
Being a Cheese Loving Snack Monster, I went on a mission to create a warm cheese dip/ sauce that would not harden as it cooled and was not made out of processed cheese. I was actually quite amazed that every recipe I looked at had a fairly similar base to the ones I had already tried, so I knew they would not achieve what I was after. Mind you, this was about 5 or so years ago. So maybe the internet is flooded with non-congealing warm cheese dips now!
“The secret ingredient in this is evaporated milk. That’s how this stays creamy – warm or cold.”
This dip is made with evaporated milk which makes all the difference. I was making an Alfredo Sauce using evaporated milk when the thought occurred to me that it might work for a dip too. Bit of corn starch / corn flour to thicken it, plenty of cheese (it is a Cheese dip!) and some additional flavourings to make it a nachos cheese dip.
So cutting to the chase, here are 7 reasons why I am obsessed with this Nachos Cheese Dip / Sauce:
1. It is ridiculously easy (5 ingredients, < 10 minutes)
2. Perfectly smooth
3. Easily adjustable to your own taste. Increase, decrease or remove the spice factor, add your own flavourings
4. Doesn’t use processed “plastic” cheese
5. Can be made ahead. It keeps perfectly in the fridge for at least a week (it has never lasted longer in my house)
6. Reheats without splitting and
7. Is a 2 in 1 recipe – a dip and a sauce. When warm, it is quite loose, like a thick sauce. It is pourable over nachos, chips or whatever else takes your fancy. (UPDATE: I just got a great tip from a reader to use this over tots! Never thought of that – that’s a step up from fries!!) When it is cool, it thickens up to a thick dip consistency. And when it is refrigerated, it is a spreadable consistency, like peanut butter. It can also be thinned out simply by adding a bit of milk (ordinary or evaporated).
Now please excuse me, I need to go and blow my my calorie budget for the entire week. Happy snacking! – Nagi x
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Toss together cheese and cornstarch, in a medium-sized saucepan, until evenly coated. Stir in 1 cup evaporated milk, the hot sauce and salt. Cook, stirring often, over medium-low heat until thickened, smooth and bubbly. Stir in additional evaporated milk, if needed, until desired consistency is reached.
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Calories per serving: 155
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Why is my queso grainy?
If your queso is grainy, chances are your cheese got too hot, causing it to separate. You want to stir the cheese in at the end and let the heat melt it rather than continuing to cook it.
Sometimes it’s the cheese itself. Some pre-shredded cheeses have a waxy coating that doesn’t melt down well. It’s best to buy a block of cheese then shredding it by hand.
To fix grainy queso, put it in a blender until smooth again.
The Best, Easiest Homemade Nacho Cheese Sauce Recipes
Gatherings for the Super Bowl will look a little bit different this year, but one thing will remain: nachos.
Some people like their nachos sprinkled with straight-up cheese that’s melted in the oven, while others prefer a sauce -- either a traditional homemade queso fundido or one from a jar. But what’s the easiest option to make at home? Aside from jarred cheese sauce, here are some answers from cheese experts.
The easiest ways to make homemade cheese sauce
Let’s start with preparation methods. There are endless ways to make nacho cheese sauce, starting with traditional methods.
Nacho cheese sauce, of course, is an offspring of traditional queso fundido, which is usually made with traditional Mexican cheeses like asadero or Chihuahua. It’s sometimes made with cream, and it usually doesn’t include cheddar. The Americanized versions of it, however, usually include cheddar or Velveeta.
The chefs we spoke with suggested two particular techniques that they find to be good options for home cooks:
Start with either Velveeta or cream cheese and add some more flavorful cheeses to the mix
Make a roux out of butter and flour, and then add milk and specialty cheeses
And there are plenty of fans of both.
Team Processed Cheese
“All the chefs say it’s processed cheese that does the best job, so who am I to argue?” said Laura Werlin , James Beard award-winning author of six books about cheese.
The Velveeta route is pretty easy ― just melt a block of it, and if you want to add some oomph, add a couple of cups of the shredded cheese of your choice. Or, if you’re a bit snootier, sub cream cheese for the Velveeta.
Sheana Davis, a chef, cheesemaker, caterer and owner of The Epicurean Connection in Sonoma, California, is also a fan of incorporating processed cheese. “I like cream cheese and Velveeta, a 50-50 mix, but made in the microwave,” she said. “The beauty of this mix is that you can reheat it, and it doesn’t break down.”
Davis used to make this in hotel room microwaves when her daughter was on a traveling soccer team. She’d take 1 pound each of cream cheese, Velveeta and cooked ground beef, and then stir in a package of taco seasoning.
Other chefs, however, recommend making a roux, which is a mix of butter and flour. You melt the butter, and then whisk in the flour to cook it into a smooth paste for a minute or so before whisking in milk or cream and then melting in grated cheese (i.e., the base of macaroni and cheese sauce).
“I do have a soft spot for Velveeta, but it’s best for a grilled cheese sandwich, not for nachos,” said Gregory León, chef and owner of Amilinda restaurant in Milwaukee.
For nachos, León prefers making a roux with unsalted butter and flour ― about 4 tablespoons of butter to 2 tablespoons of flour ― and adding 3 cups of cream and then 1 pound of shredded pepper jack cheese and a half pound of shredded cheddar. “If it’s too thick, then I add a little more cream to thin it out,” he said.
“Just keep an eye on the roux ― that’s the secret of it, and keep stirring,” León said. “For a cheese sauce, I don’t want it to get any color. I want it to stay as blond as possible.”
Cheese selection matters
For the cheeses, León chooses whatever pepper jack he finds at the grocery store. But when it comes to cheddar, hands down, it’s Hook’s 5-year-old cheddar. “I like the pepper jack because it adds a little bit of spiciness, and I like the cheddar because it’s a classic, and I feel like it has to be there,” he said.
To finish off his nachos, he adds some green onions, cilantro and guindillas, which are little pickled Spanish peppers. “They’re from the Basque region, and I slice them up really thin and put them on top,” he said.
Rebekah Henschel, fourth-generation owner at Henning’s Cheese in Kiel, Wisconsin, said the question is not whether to use Velveeta or not use Velveeta. The important question, Henschel said, is which cheeses will flavor your nachos. “I think most people want spice so a pepper jack or habanero jack if you want something spicier,” she said. “It just depends on what you’re looking for.”
At Henning’s, which has won several international awards for its flavored jacks and cheddars, there’s a wide variety of cheeses, each with a different level of heat. If you just want a teeny touch, Henschel recommends hatch pepper cheddar, which is a sweet chile pepper that grows in the Hatch Valley of New Mexico.
The next level would be the chipotle cheddar or the pepper jack, but for those who want it spicier, you can keep kicking it up, perhaps to an option with a “fiery habañero finish.”
But if you have an ulcer or kiddos who can’t stand the heat, Henschel recommends going old-school with straight cheddar, Monterey jack or a colby jack. “Colby jack is buttery and creamy, and if I don’t want spice, this is a really good cheese,” she said.
An argument for straight-up melted cheese
Davis sometimes likes to take an entirely different approach to nachos ― in both cheeses and technique.
“In Sonoma, we grew up on Vella and Sonoma Cheese Factory cheese so during the Super Bowl we’d go to Sonoma Cheese Factory and buy a shredded mix,” Davis said. “It was a 1-pound bag, and it was clearly made of leftovers, so the joke was it would never be repeated, but it was always delicious.” Davis said it usually had a mix of jalapeño jack, pesto jack, cheddar and other cheeses.
Fast-forward to today when Davis recreates that eclectic mix herself using pesto jack, jalapeño jack and cheddar. To make the nachos, however, Davis uses the simplest of culinary techniques: She simply spreads the chips onto a cookie sheet and sprinkles the cheese right on the chips. Then she puts it in the oven at 350 degrees Fahrenheit and bakes it for 12 minutes. “I don’t use a roux. I just grate and melt the cheeses and put them right on our chips,” she said. “The pesto jack actually picks up on the flavors of the salsa you add to your nachos.”
Davis recommends supporting your favorite taqueria or Mexican restaurant by getting chips and salsa as takeout to make the nachos even better. “Freshly made chips make the dish,” she said. “Pre-pandemic, restaurants didn’t always want to sell you a bag of chips, but now that everyone has takeout, they’re glad to sell it to you.”
A regular dinner, she says, is nachos with these fixings added: black beans, rinsed and drained, jalapeños, and shredded chicken. She once made this for Sid Cook, an award-winning master cheesemaker who owns Carr Valley Cheese in La Valle, Wisconsin. “He had come to my home after a cheese conference, and he was expecting a bechamel sauce and something fancy,” she said. “It was a life-changing event for him. I could totally see it in his eyes ― he couldn’t believe it.”
A year or two later, Davis went to visit Cook and his family in Wisconsin. “Guess what he made me?” she said. “It was nachos, but he had personally made the pesto jack, the pepper jack and the cheddar.”
Bring on the Chips!
Have you ever made homemade Nacho Cheese before? We hadn’t until just a few months ago and we couldn’t believe just how easy and quick the recipe was!
Now, I’m going to come right out and say that this recipe is very similar to the classic nacho cheese sauce you’d find at the movies, a ball game, or from the school cafeteria. It’s a little lighter in color, but tastes just like that popular nacho cheese. The best part is that you can make it using ingredients that are usually on hand!
You can use this nacho cheese sauce like a dip, and just dip your chips into it, or you can make it like classic nachos and pour it over a pile of tortilla chips. Either way, chips are the #1 companion for this nacho cheese!
You can use a processed American cheese like Velveeta, or any melting cheese can be made into a nacho cheese sauce including: Cheddar, Colby Jack, or even Mozzarella.
You can reheat either in the microwave, stirring every 30 seconds until heated through, or in a saucepan on the stove over medium heat.
If you like this recipe, you may be interested in these other delicious Mexican-food recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.