Easiest Way to Prepare Perfect Homemade Nacho Queso Cheese Dip

Homemade Nacho Queso Cheese Dip. This Homemade Nacho Queso Dip blows away any store-bought cheese dips. Just real, natural ingredients that taste unbelievably delicious! A surprise ingredient keeps this dip smooth and velvety for days.

But sometimes I'm a simple gal, who just wants to dip some tortilla chips in a bowl of cheese dip. It translates to a white cheese dip. What I like about the queso blano is that I can make it spicy or I can make the cheese dip mild. You can cook Homemade Nacho Queso Cheese Dip using 9 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Homemade Nacho Queso Cheese Dip

It's 8 oz of block good quality sharp cheddar cheese, shredded yourself.
It's 12 oz of evaporated milk.
You need 1 Tbsp of Cornstarch.
Prepare 1 tsp of Garlic Powder.
Prepare 1 tsp of Onion Powder.
It's 1/2 tsp of ground cumin.
Prepare 1/4-1/8 tsp of cayenne pepper, depending on desired heat.
You need of Optional: Milk for thinning sauce.
Prepare of Optional: Toppings as desired (Avocado, diced Peppers, cilantro.

No matter how spicy I make the queso, it is simply yummy. Plus this white cheese dip is so easy to make. If you want to make a cheese dip that is easy, it doesn't get any easier then a queso dip. Step-by-step photos for making Queso Dip and Nacho Sauce.

Homemade Nacho Queso Cheese Dip instructions

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..
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..
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..

I recommend that you b uy them in block form and grate with the large holes of a box grater. Pre-shredded cheese is not recommended; it is coated with a substance to prevent clumping that makes it more difficult to melt into a smooth sauce. Although I dream daily about that queso, my wallet dies a little inside. That's usually why I opt to make Small Batch Queso at home. In a medium saucepan over medium heat, melt butter.