Why I Love This Dip
Kids love it, adults love it and I love it because its so easy to make! It uses ingredients I keep on hand and takes just minutes to prep and assemble. If youre a fan of easy, delicious appetizers like I am then youre not going to want to miss this recipe!
- Quick and easy to assemble. This dip take hardly any time to assemble and then it just gets popped into the oven. You can even assemble the dip ahead of time and refrigerate until youre ready to bake. Let the dish stand at room temperature while the oven is preheating and you will need to add several minutes to the baking time.
- Fantastic flavor. This recipe delivers hot pizza flavor in a fun dip package its the best!
- Great for parties. Hot dips are perfect for parties and game day celebrations. This recipe can easily be double or tripled for a crowd just use a larger baking dish!
- A hit with kids and adults. Im frequently entertaining for families which means that I need appetizers that work for all generations. This pizza dip is so delicious that it appeals to all ages.
How To Make Nacho Cheese:
Start by melting some butter in a skillet:
Whisk in an equal amount of flour until combined:
This is called a roux, and it will thicken our sauce.
Next whisk in some milk, and season with salt and cayenne pepper:
I like the heat that the cayenne gives, but you could also add paprika if you prefer.
Once the milk heats through, the mixture should be thick and bubbly.
Now turn off the heat and add freshly grated cheddar cheese:
The freshly grated cheese is important, because pre-shredded cheeses in bags usually have things like powdered cellulose that are there to prevent caking. Those will make your sauce grainy, so make sure you actually buy a block of cheddar and grate it yourself. It only takes a few minutes.
Whisk gently until it melts and smooths out into a creamy, wonderful sauce:
It should have a flowy texture that runs and drips off the spoon in an even ribbon:
If at any point the nacho cheese gets too thick and doesnt run off the spoon, just add more water or milk, and whisk to combine. It will smooth out again beautifully.
Basically what happens is when you cook the mixture on the stovetop, you run the risk of cooking too much moisture off, so you just have to add more. No big deal!
Pour over chips and devour.
How To Make A Homemade Cheese Ball
Combine ingredients. Beat cream cheese until smooth, and then mix in the remaining ingredients. Remember that high quality ingredients make a high quality cheese ball. Buy block cheese instead of pre-shredded cheese!
Form the cheese ball. Use a spatula and your hands to form the mixture into a ball. Be sure to spray your hands with non-stick cooking spray to prevent the cheese from sticking.
Coat in nuts. You can use whatever type of nuts you prefer, just be sure to chop them finely. To coat in nuts, hold the cheese ball in one hand and use your other hand to gently scoop the chopped nuts and press them onto the ball.
Chill. Wrap the cheeseball in plastic wrap and refrigerate for 1 hour before serving.
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Does Beer Cheese Have Beer In It Yes It Does
The beer cheese is an amazing addition to this snack. It really is a great blend between the beer and cheddar flavors. I seriously wanted to just lick the bowl clean when I was done eating! The beer cheese was inspired by a recipe on the Williams Sonoma website, although I changed it a little bit.
Essentially, you are just making a cheese sauce and replacing some of the milk for beer, and adding some mustard.
If you are looking for Oktoberfest recipes, this one will certainly wow your family and friends. And if its no longer October? Make them anyhow! You will not be sorry!
How To Make Chili Cheese Dip:
On the Stovetop:
1. Combine ingredients in saucepan. Place all ingredients in a medium saucepan over medium-low heat.
2. Cook, stirring constantly, until all ingredients are thoroughly combined and the cheese is bubbly, about 6-8 minutes. Add more milk to thin the mixture, if necessary.
For Crockpot Chili Cheese Dip:
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How To Make Mexican Cheese Dip
A regular cheese chip is different from the Mexican cheese dip which they call queso. The popular Tex-Mex creation consists of tomatoes, jalapenos, tabasco sauce, or any meat that goes with the dip. To make a Mexican cheese dip, head right onto our Mexican Cheesy Chicken Dip to find out more on how to whip one up!
A microwave is all you need to make this easy cheese sauce. You can easily enjoy a plate of nachos and cheese with this recipe. Its simple and effortless to make plus you only need 5 ingredients. This recipe is also a versatile dish where you can throw your desired add-ins for a more flavorful dip. If you need to make a last-minute cheese run, this is the recipe for you!
Tips For Cheese Sauce Success
Here are a few tips to help make sure your nacho cheese sauce is a success:
- Make sure to cook the flour in the butter for one minute. This helps cook out the floury flavor.
- Use medium cheddar for smoother results. Sharp cheddar tends to break or become grainy easier than medium cheddar.
- Remove the pot from the heat before stirring in the cheese. Overheating the sauce once the cheese has been added can cause the sauce to seize up and become thick and/or grainy. If needed, use only low heat to help the cheese fully melt.
- Use block cheese and hand shred it when possible. Pre-shredded cheeses sometimes contain a lot of anti-caking powders, which can cause a powdery flavor in your cheese sauce.
Scroll down for the step by step photos!
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Why Isn’t My Cheese Sauce Smooth
One reason may be that the rouxthe melted butter and flour mix that thickens the white saucemight be overcooked or burnt. The recipe’s recommended heat and cook times should prevent that. It’s also important to add the dairy slowly and stir constantly while doing so. The cheese may be a factor as well. Freshly shredded cheese works better than packaged shredded cheese. When adding it, the heat should be low to avoid breaking the cheese, which will cause a grainy sauce. Try adding half of the cheese and stir that in until it melts, then add the rest. You can also remove the pan from the heat during that step, heating it only if needed to aid melting.
Start With Your Flavour Base:
Sauté green onions: white parts only for a deeper flavour, reserving the green parts of the onion to stir through right at the end. 1 bunch of green onions is the perfect amount, then add fresh garlic.
Add tomatoes: use finely diced Roma, cherry or grape tomatoes for a sweeter flavour. Make sure you throw in those tomato juices as well!
Spices: We use fire roasted green chiles to get that smoky flavour through the dip, but you can use pickled jalapeños OR fresh chiles. The choice is yours! Ground cumin, onion powder and cayenne pepper add to the flavour profile but can be substituted for whatever you have on hand, or omitted completely.
Make your dip is mild or as hot as you like by adding more cayenne or throw in some red chili powder or hot sauce. The beauty of our queso dip is how forgiving it is!
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How To Make Nachos Using Shredded Cheese
It is easy to make nachos with cheese sauce because the cheese is already melted and will spread to cover the chips. With shredded cheese, you may not get as much coverage if you do not spread it properly. The type of cheese also matters because some cheeses are more oily than creamy when they melt. Additionally, if you use the wrong heat source, you risk burning the chips as you melt the cheese. But there is a way to make creamy, gooey, well-covered nachos using shredded cheese without scorching.
Combine the shredded American and Mexican blend in a bowl. The American provides a creamy melt while the Mexican blend provides the sharp flavor of cheddar and Monterrey Jack.
Put one layer of tortilla chips on the plate with the lip. The plate is flat enough to spread the chips out while the lip keeps them from sliding off the edge.
Sprinkle a handful of the cheese blend on top of the chips. Layer more chips on top.
Continue sprinkling and layering until you have used up all the cheese. The top layer of your nachos should be the cheese.
Microwave the nachos on high in 10-second increments. Rotate the plate a quarter turn after each blast. The cheese will melt quickly so you may only need two or three passes. If you have a rotating microwave, you do not need to manually turn the plate.
Remove the nachos from the microwave and garnish with jalapenos, if desired.
Tips For Making Soft Pretzel Dip Sauce:
- This cheese sauce uses flour to thicken, keep the temp lower and stir often so it doesnt get grainy.
- I suggest a lager, but a light beer, a stout beer, an Ale Beer or an IPA beer will work. The lighter beers go great with vegetables and mild breads. If you use a stout or dark beer they pair really well with the strong flavors of the pretzel and more filling breads like rye bread.
- Make this pretzel sauce ahead of time, it keeps in the fridge in a sealed container for up to 5 days and just warm it up to save even more time.
- Serve this with homemade pretzels, crackers, soft pretzels, tortilla chips, vegetables or as a sandwich spread.
- This pretzel dip doesnt freeze well, the texture changes too much and it becomes clumpy and grainy.
- Having a party and want to keep it warm. Use a mini crock pot like the ones I use here to serve directly from so it keeps it warm for a long time!
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Create That Smooth Silky Sauce
A combination of cornstarch and evaporated milk creates that silky smooth sauce. Let them simmer together and thicken slightly before adding your cheese.
TIP: Taste test dip with the chips youre serving them with so as not to over-salt! Adjust seasonings if needed.
Take the experience to a whole other level by frying up your own Tortilla chips! Just cut tortillas into triangles shallow fry in oil, drain on a paper towel lined plate and season straight away with flaky sea salt.
Youll love them more than store bought chips!
Watch Closely & Stir Often
Melting cheese is not one of those set it and forget it cooking tasks. Whatever you do, dont leave the cheese unattended on your stove. If you do, it will likely burn and be ruined.
Stir the cheese frequently to keep it moving around the pot. This step will ensure the cheese is evenly melted through and prevent it from sticking to the pot and/or burning.
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Soft Pretzel Bites With Cheese Sauce
Soft pretzel bites with cheese sauce This is it! The #1 homemade version of soft mall-like pretzel bites and cheese sauce out there!
I am a complete sucker for mall pretzels.
And its a darn good thing that youll only find me at the mall once or twice a year because more trips would definitely equal more pretzels. But as much as I love them, I dont make soft pretzels at home too often because Kyle isnt a huge fan .
However, in all the years since I first made them, theres been one recipe Ive been saving.
And I finally decided to bust it out just in time to share it with you while youre all getting crazy planning your Super Bowl party menus.
For the record, well both be watching movies this Sunday, as is our annual tradition, while the rest of the nation is either watching the Super Bowl or waiting for the commercials .
So this soft pretzel bites with cheese sauce recipe isnt any big secret! In fact, its probably the most widely adored one out there but if you havent made it yet, you need to get.on.it. Like now!
Try not to be intimidated by making these homemade soft pretzel bites either, because this recipe is practically fool-proof!
I not only halved the recipe , but I also refrigerated the dough overnight after the rise . I let the dough come back to room temperature for about 2 hours before using it.
And let me tell you, these soft pretzel bites turned out like a dream!
I was floating through mall pretzel heaven!!
Baking Soda Vs Lye In Baked Pretzels
- Some pretzel recipes will have you use lye to soak the pretzels in. Giving the pretzels a wee bath in lye helps to speed up the Maillard reaction, which gives the pretzels that lovely brown colour and chew. However, lye is caustic and scary, so I used something a little less alkaline but still very effective baked baking soda. Baking soda is moderately alkaline, but baking it produces sodium carbonate, which is slightly more alkaline, so therefore perfect for dipping your pretzels without having to worry about the safety risk of using Lye. Yay chemistry!
- To make baked baking soda: Line a sheet pan with foil, and spread 1 cup of baking soda evenly over it. Bake at 250f / 121c for one hour, then transfer to an airtight container. This will be enough for four batches of pretzels you use ¼ cup at a time.
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How To Make Cheese Dip In The Microwave
- I use a 4-cup Pyrex measuring cup to make this cheese dip, but any microwave-safe bowl that holds at least three cups will work. I like to toss the cheese with the cornstarch in the container until the starch is evenly coating the cheese.
- Pour the evaporated milk over the cheese
- I like to add some canned diced tomatoes with green chile , but its optional. If you use it be sure to drain of any excess liquid before adding it to the cheese.
- Place the bowl in the microwave and cook it for one minute. Stop and stir the dip and cook it again for 30 seconds and stir. Continue cooking it in 30-second increments, stopping and stirring each time, until the dip is smooth and creamy.
- The dip will thicken as it stands.
This is a quick 15-minute cheesy treat add some chips, guacamole, and a margarita and Monday night will feel a whole lot better.
What Is The Best Cheese For Queso
When it comes to crave-worthy queso, the key is to use cheeses that have a sharpness to them. Extra-sharp cheddar accomplishes that wonderfully. To balance the sharp cheddar, I added full-fat cream cheese to provide additional tang and smooth out the dips texture.
If sharp cheddar isnt your thing, you can use other cheeses. In fact, most restaurants actually use Velveeta or American cheese to make their queso. If you decide to use either of these, use the same amount as you would for the cheddar. Because both of these cheeses are made for melting, you can dice them instead of shredding.
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Ingredients You Need For Nacho Cheese
- Butter is the base of our rue it helps the flour melt into the sauce to create a thick, rich cheese sauce.
- Flour is our thickener! For a gluten free version, see below!
- Milk is the main wet ingredient in our sauce it helps the cheese melt without burning! I used whole milk, but skim would also work! This recipe also works with beer if you want to make a beer cheese dip.
- Cheddar cheese. I highly recommend buying a block of cheese and shredding it yourself it melts much more smoothly that way.
- Seasoning. Salt, garlic powder, and paprika are my seasonings of choice! Feel free to leave them out or swap them for your favorite taco seasoning.
How To Make Pretzel Dipping Sauce
- Start by making a roux, a butter mixed with flour.
- Let the flour mix cook for at least a minute to release the nutty flavor and let the flour really mix in.
- I like a lager but any beer will work. The beer adds a depth and tanginess to the cheese dip.
- Feel free to use 2% or whole milk either works fine. Skim milk doesnt thicken as well so I try to avoid it.
- Let the flour, milk and beer get a thickness you like before adding all of the flavorings then remove from heat and add the cheese while stirring constantly to incorporate.
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