Tuesday, September 18, 2012

Nacho Cheese Dip- No Velveeta!

After having the Queso Blanco a while ago, my daughter really wanted me to make cheese dip again, but this time with yellow cheese.  I made basically the same recipe as that one, but changed the cheese around and omitted the cumin.  Instead I used some smoked paprika.  This was delicious!  I love this recipe- it's so easy, just like making a cheese sauce for homemade mac & cheese.  And you don't have to use Velveeta!  (Although, someone brought some Velveeta dip to a recent get-together for my husband's work and I downed that with no problem!)

The fam loved this; there were no leftovers.  I used extra sharp cheddar and pepper jack cheese.
Nacho Cheese Dip
adapted from this recipe
Serves 4-6

2 cloves garlic, minced
1/4 cup butter
1/4 cup white flour
2 cups milk
1/2 tsp. smoked paprika
1/2 tsp. chili powder
4 oz. canned chopped green chiles, drained
2 fresh jalapeno peppers, seeded, deveined, and finely chopped OR similar amount pickled jalapenos
4 oz. monterey jack cheese, shredded
8 oz. sharp or extra sharp cheddar cheese, shredded
salt to taste
fresh ground pepper to taste
Tortilla chips, for dipping

1. In a 2 quart sauce pan, melt the butter over medium-low heat. Add the garlic and cook, stirring, for about a minute.  Add the flour and stir with a whisk to blend it together. Turn the heat up just a little bit so that you can see the flour/butter mixture slightly bubbling. Stir constantly for 1 minute. Now add a little milk while continuing to stir with the whisk. Add the rest of the milk and turn the heat up to medium. Continue to whisk for about 5 to 10 minutes. You will notice the sauce thickening.

2. Turn the heat down just a little and add the smoked paprika, chili powder, the green chiles, and the jalapenos. Stir until well mixed and hot. Add a pinch of salt and pepper and stir.
3. Turn off the heat and add the shredded cheese, one handful at a time. Stir each handful in with the whisk until melted. Keep adding handfuls and stirring until all the cheese is mixed in and creamy. Serve immediately.
**This post and photos are property of http://dishingwithdish.blogspot.com/ **


LadyJayPee said...

The recipe I have has Velveeta, so it's nice to find a good one without. Thanks for sharing it!

Linda said...

Lol on downing the Velveeta with no problem. I know what you mean. I can't wait to try this!

What a Dish! said...

Thanks! And Velveeta does have its place sometimes. :)