Skip the store-bought dip and make this homemade velvety spicy nacho cheese dip in just 10 minutes! It's always a hit for dipping chips, veggies, soft pretzels, crackers, and more!
Prep Time: 5 minutesminutes
Cook Time: 5 minutesminutes
Total Time: 10 minutesminutes
Servings: 8
Ingredients
1Tablespoonbutter
½Tablespooncorn starch, or all-purpose flour
¼teaspooncayenne pepper, more to taste
1cupmilk, warm in microwave 15 seconds
8ouncescheddar cheese or Velveeta
2-3teaspoonshot sauce (I prefer Frank's), more to taste
S&P, to taste
For serving: Tortilla chips, soft pretzels, vegetables
Instructions
Melt the butter in a small saucepan over medium heat. Sprinkle the cornstarch or flour over the butter along with the cayenne pepper. Stir constantly and cook for about 1 minute.
Next slowly pour in the milk while whisking it fast. Continue whisking and cooking until it has thickened (but still pourable). Be careful to watch it so it does not burn.
Remove from heat. Stir in the cheese until and stir until smooth. The sauce will continue to thicken as it cools.
Season with salt and pepper, to taste (I start with 1/4 teaspoon salt and 1/8 teaspoon pepper). Add 2-3 teaspoons hot sauce and more cayenne pepper depending on heat preference. If it's too thick, you can whisk in a Tablespoon or two more of warmed milk.
Place in a mini crockpot to keep warm and gooey. If it thickens, reheat in the microwave for 15 seconds. Serve with tortilla chips. Store leftovers in an airtight container.
Notes
Cheese: If you are using processed American cheese (Velveeta), dice it up before adding. It will result in a creamier texture. If using shredded cheese, make sure to use freshly grated high quality cheese. Spices: If you prefer a little spice, add in extra hot sauce and 1/4 - 1/2 teaspoon cayenne pepper. Storage: This dip is best served immediately after making. You can store in a covered container up to 3 days in the refrigerator. but the texture will change slightly. Reheat in the microwave or the stove top until warmed.