Ingredients with Measurements:
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 1/2 cup milk
- 1/4 cup sour cream
- 1/4 cup diced green chilies
- 1/4 cup diced tomatoes
- 1/4 cup diced jalapenos
- 1/4 cup diced red onion
- 1/4 tsp garlic powder
- Salt and pepper to taste
Special equipment needed:
- Medium-sized saucepan
- Whisk
Step-by-step instructions:
1. In a medium-sized saucepan, heat the milk over medium heat until it starts to steam.
2. Add the shredded cheddar and pepper jack cheese to the saucepan and whisk until the cheese is melted.
3. Add the sour cream, diced green chilies, diced tomatoes, diced jalapenos, diced red onion, garlic powder, salt, and pepper to the saucepan.
4. Whisk until all ingredients are combined and the dip is smooth.
5. Reduce heat to low and let the dip simmer for 5-10 minutes, stirring occasionally.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes about 2 cups of dip, serving size is 1/4 cup.
Nutritional information:
Calories per serving: 120
Total fat: 10g
Saturated fat: 6g
Cholesterol: 30mg
Sodium: 200mg
Total carbohydrate: 2g
Dietary fiber: 0g
Total sugars: 1g
Protein: 6g
Substitutions for ingredients:
- Use any type of cheese you prefer instead of cheddar and pepper jack.
- Use plain Greek yogurt instead of sour cream.
- Use canned diced tomatoes and chilies instead of fresh.
Variations:
- Add cooked ground beef or chorizo for a heartier dip.
- Add a can of drained and rinsed black beans for extra protein and fiber.
- Add a tablespoon of hot sauce for a spicy kick.
Tips and tricks:
- Use freshly grated cheese for the best texture and flavor.
- Keep the heat on low to prevent the dip from burning or becoming too thick.
- Stir the dip occasionally to prevent it from sticking to the bottom of the saucepan.
Storage instructions:
Store leftover dip in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dip in the microwave or on the stovetop over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the dip in a small bowl or ramekin, garnished with diced tomatoes, jalapenos, and cilantro.
Garnishes:
- Diced tomatoes
- Diced jalapenos
- Chopped cilantro
- Sliced green onions
Pairings:
- Tortilla chips
- Sliced vegetables (carrots, celery, bell peppers)
- Pita chips
- Pretzels
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled chicken or steak
Troubleshooting advice:
- If the dip is too thick, add a splash of milk to thin it out.
- If the dip is too thin, add more cheese or sour cream to thicken it up.
Food safety advice:
- Keep the dip refrigerated until ready to serve.
- Discard any leftover dip that has been sitting out at room temperature for more than 2 hours.
Food history:
Nacho cheese dip is a popular snack food in the United States, often served at sporting events and parties. It is believed to have originated in Texas in the 1970s.
Flavor profiles:
- Creamy
- Cheesy
- Spicy
- Tangy
Serving suggestions:
Serve the dip as an appetizer or snack at parties or gatherings.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A