Step-by-Step Guide to Prepare Speedy Homemade Nacho Queso Cheese Dip

Homemade Nacho Queso Cheese Dip.

Homemade Nacho Queso Cheese Dip

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, homemade nacho queso cheese dip. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Homemade Nacho Queso Cheese Dip is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Homemade Nacho Queso Cheese Dip is something that I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook homemade nacho queso cheese dip using 9 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Homemade Nacho Queso Cheese Dip:

  1. Make ready 8 oz of block good quality sharp cheddar cheese, shredded yourself.
  2. Take 12 oz of evaporated milk.
  3. Make ready 1 Tbsp of Cornstarch.
  4. Get 1 tsp of Garlic Powder.
  5. Get 1 tsp of Onion Powder.
  6. Prepare 1/2 tsp of ground cumin.
  7. Prepare 1/4-1/8 tsp of cayenne pepper, depending on desired heat.
  8. Prepare of Optional: Milk for thinning sauce.
  9. Prepare of Optional: Toppings as desired (Avocado, diced Peppers, cilantro.

Instructions to make Homemade Nacho Queso Cheese Dip:

  1. 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..
  2. 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..
  3. Notes: Leftover dip can be stored in airtight container in fridge for a few days. Simply microwave or reheat on stovetop, stirring with a bit more milk if needed. 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..
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