Now please excuse me, I need to go and blow my my calorie budget for the entire week. It can also be thinned out simply by adding a bit of milk (ordinary or evaporated). And when it is refrigerated, it is a spreadable consistency, like peanut butter. ( 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.
It is pourable over nachos, chips or whatever else takes your fancy. When warm, it is quite loose, like a thick sauce. It keeps perfectly in the fridge for at least a week (it has never lasted longer in my house) ħ. Doesn’t use processed “plastic” cheese ĥ. Increase, decrease or remove the spice factor, add your own flavourings Ĥ. So cutting to the chase, here are 7 reasons why I am obsessed with this Nachos Cheese Dip / Sauce:ġ. It is ridiculously easy (5 ingredients, < 10 minutes) ģ. Easily adjustable to your own taste. This cheesy nacho sauce is ideal for serving with just tortilla chips, but we also like to add it to our Loaded Nachos, or even Taco Salad. 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. The EASIEST recipe for concession-style nacho cheese sauce made totally from scratch All it takes is a small handful of ingredients you probably already have on hand. I was making an Alfredo Sauce using evaporated milk when the thought occurred to me that it might work for a dip too. This dip is made with evaporated milk which makes all the difference. That’s how this stays creamy – warm or cold.” “The secret ingredient in this is evaporated milk. So maybe the internet is flooded with non-congealing warm cheese dips now! Mind you, this was about 5 or so years ago. 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. And when the dip was reheated, the dip would split (the oil would separate).īeing 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. 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. I know there are loads of cheese dip recipes “out there”.
Place this with a pile of corn chips in front of me and I stand no chance. Therefore, this Nachos Cheese Dip is pretty much all my weaknesses bundled into one bowl. If there’s something to nibble on within reach, it’s like my arm is on auto pilot.
HOMEMADE CHEESE SAUCE RECIPE PLUS
Plus I have a weakness for all things snacky. Because I love cheesy dips, and I wanted one that did not harden or congeal as it cooled.” “This Nachos Cheese Dip was an invention out of necessity. It takes just over 5 minutes to make and is great to make ahead as it reheats well. When warm, it can be used as a cheese sauce to pour over nachos, chips or whatever else takes your fancy. If you do need to refrigerate and then heat it up, make sure to heat up gently over a low heat while stirring to prevent the butter from separating and the cheese sauce from clumping up.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. The sauce should be eaten immediately or kept at room temperature before serving.
0 kommentar(er)
