Nacho Cheese Dip – a delicious recipe with butter, flour, salt, milk, leicester cheese, soft cheese. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Make a simple bechamel sauce with the flour, butter, milk.
2
melt butter on medium heat, stirring in flour and cooking until golden.
3
add cold milk, turn up the heat to med/high, and stir constantly to avoid scalding, stir until thickened.
4
turn heat back to med and add GRATED red leicester cheese (has to be red leicester, won't taste right or be the right color other wise).
5
stir in red leicester, add 100g of soft cheese, stir through until melted and smooth.
6
add 1/2 tbs of chopped (really fine) chili's or red chili paste and stir in until smooth.
7
take off heat and serve.
8
also nice cold, has been used as the sauce for mac and cheese quite successfully, baked potato topping with bacon (kind of tastes like wendy's) and also -- if you want you can stir in some jalapeno peppers. (Make sure you drain them if canned.).
371
kcal
Calories
28
g
Fat
8
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 tablespoon butter, 1 tablespoon flour, 1 teaspoon salt, 1 1/2 cups of cold milk, and more.
Yes, Nacho Cheese Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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