Nachos Cheese Dip & Sauce

By Hester

This dip is great not only because it's a two-in-one recipe, but because unlike most other cheese dips and sauces, it does not separate and congeal as it cools and it is just as good (if not better) served cool or at room temperature as it is warm. It's also a super simple recipe which takes minutes to prepare and only 5 or so minutes to cook.

Ingredients

• 2 1/2 cups / 225g / 8oz grated cheddar or tasty cheese, or any other good melting cheese
• 1 tbsp cornstarch (corn flour)
• 1 can evaporated milk (375g / 12oz)
• 2 tbsp finely chopped jalapeño peppers (fresh or canned)
• 1 tbsp hot sauce (or adjust to your taste)
• 1/2 tsp onion powder (optional - adds extra flavour)
• 1/2 tsp garlic powder (optional - adds extra flavour)
• 1 tsp salt

Preparation

Step 1

1.Toss the cheese and cornstarch together in a saucepan.

2.Add all other ingredients, cook over medium heat, whisking often until the cheese is melted and smooth.

3.Adjust to your taste if required - with extra hot sauce and salt.

4.While hot, it will have a sauce like consistency - perfect for pouring over nachos.

5.As it cools, it will thicken and become a dip-like consistency. Whisk occasionally to mix in the skin that forms on the top.

6.Stir in additional evaporated (or even normal) milk to achieve the desired consistency if you want to use it as a pourable sauce. Note that when you reheat it, it loosens up.

Notes

1. This will keep in the refrigerator for 5 to 7 days and reheats well. It's a perfect make-ahead cheese sauce / dip!

2. This needs to be made with evaporated milk. You can't use long life, powder milk or ordinary milk.

I tested freezing it and discovered that this freezes very well. You would never know this was frozen once thawed.