Homemade Nacho Queso Dip
This Homemade Nacho Queso Dip blows away any store-bought cheese dips. No processed anything here. Just real, natural ingredients that taste unbelievably delicious! A surprise ingredient keeps this dip smooth and velvety for days.
In the 80’s, my friends and I were into all things Velveeta. I loved that stuff.
Then the inevitable happened. The time came when I grew up (a little) and realized I wanted to eat real food. And real cheese.
We were hard pressed to find store-bought cheese sauces that weren’t processed with a tangle of tongue twisters. And most homemade versions weren’t cutting it.
Until now. This homemade Nacho Queso Dip is pure cheesy victory, Friends…
This homemade Nacho Queso Dip is creamy, velvety, smooth, and rich.
It’s staggeringly simple. We’re talking a blissful block of real cheddar, milk, and a handful of spices.
Don’t give into the temptation of pre-shredded cheese. Save that for topping your tacos. Get a quality block of sharp cheddar and shred it yourself. It’ll take you just a few minutes to do and it makes a difference. Pre-shredded cheese contains additives that can mar your results. That would kinda defeat the purpose.
Grab a high quality block of sharp cheddar. So. Worth. It.
Simply toss the cheese with spices and some milk into a saucepan. That’s all there is to this homemade Nacho Queso Dip.
Cook, stir, and watch it all meld into an ooey gooey sensation.
Oh, the surprise ingredient. You already have it in your kitchen. Good old cornstarch. Just a tablespoon of cornstarch makes the cheese sauce thick, velvety, and smooth.
It helps to keep the Nacho Queso Dip warm if you’re serving it at a party or for game day. A small fondue pot works well, or simply give it a little zap in the microwave and stir it occasionally.
Unlike other homemade cheese dips, this one won’t harden or “seize up” on you. Rather, it tends to get a bit thicker as it cools, but it’s still dip-able. Even after being in the fridge overnight, it still warms up beautifully.
You can always add a splash of milk as needed to thin out the leftover dip.
Here’s where it gets super fun. Get creative and get topping.
Avocado, tomatoes, green onions, peppers, cilantro…whatever your nachos crave. We often add taco meat to this party and call it a meal.
The Littles always fist-bump their way to the table when homemade Nacho Queso Dip and Chips are on the menu. I’m shocked at the sheer quantity of nachos they can inhale.
If only they’d eat kale like that.
Here’s to keeping it real.
Real food, real cheese, and real delicious.
Homemade Nacho Queso Dip
- 8 oz block good quality sharp cheddar cheese, shredded yourself
- 12 oz evaporated milk
- 1 TB cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground cumin
- ¼ - ⅛ tsp cayenne pepper, depending on desired heat
- Optional: milk for thinning sauce as needed and toppings as desired
- Off heat, place all ingredients in a medium saucepan and stir to combine well. Be sure cornstarch is fully dissolved. Turn heat on medium and stir until mixture is completely melted and smooth. Adjust seasonings to taste, if needed. If needed, thin out sauce with a splash of milk and whisk to incorporate.
- Keep sauce warm to serve (a small fondue pot or occasional microwaving/stirring will do the trick.) Sauce will thicken some as it cools but should remain soft.
It's important to shred your own cheese from a good block of cheddar. The additives found in pre-shredded bags of cheese will affect your results.
Did you make this?
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Source: Chew Out Loud
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