Ingredients with Measurements:
- 1 pound of Velveeta cheese, cubed
- 1 can of diced tomatoes and green chilies, drained
- 1/2 cup of milk
- 1/4 cup of pickled jalapenos, chopped
- 1/4 cup of hot sauce
- 1/4 cup of sour cream
- 1/4 teaspoon of garlic powder
- Salt and pepper to taste
Special equipment needed:
- Medium-sized saucepan
- Wooden spoon or spatula
- Serving bowl
Step-by-step instructions:
1. In a medium-sized saucepan, combine the cubed Velveeta cheese, diced tomatoes and green chilies, milk, pickled jalapenos, hot sauce, sour cream, garlic powder, salt, and pepper.
2. Heat the mixture over medium heat, stirring occasionally with a wooden spoon or spatula, until the cheese is melted and the ingredients are well combined.
3. Once the cheese is melted, reduce the heat to low and continue to stir occasionally to prevent the dip from burning.
4. Taste the dip and adjust the seasoning as needed.
5. Transfer the dip to a serving bowl and garnish with additional pickled jalapenos or chopped fresh cilantro, if desired.
- Time:
Preparation time: 5 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- 8 servings
Nutritional information:
- Calories: 230
- Total fat: 14g
- Saturated fat: 9g
- Cholesterol: 45mg
- Sodium: 1200mg
- Total carbohydrates: 13g
- Dietary fiber: 1g
- Sugars: 7g
- Protein: 12g
Substitutions for ingredients:
- Velveeta cheese can be substituted with any other type of cheese that melts well, such as cheddar or Monterey Jack.
- Diced tomatoes and green chilies can be substituted with fresh diced tomatoes and chopped green chilies.
- Pickled jalapenos can be substituted with fresh jalapenos or other types of hot peppers.
- Hot sauce can be substituted with cayenne pepper or red pepper flakes.
Variations:
- Add cooked ground beef or sausage to the dip for a heartier version.
- Use different types of cheese for a different flavor, such as pepper jack or Colby.
- Add black beans or corn to the dip for additional texture and flavor.
Tips and tricks:
- Stir the dip frequently to prevent it from burning.
- If the dip is too thick, add more milk to thin it out.
- Serve the dip with tortilla chips, crackers, or vegetables.
Storage instructions:
- Store leftover dip in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the dip in a saucepan over low heat, stirring frequently, until heated through.
Presentation ideas:
- Serve the dip in a hollowed-out bread bowl for a fun and creative presentation.
Garnishes:
- Garnish the dip with chopped fresh cilantro, diced tomatoes, or sliced jalapenos.
Pairings:
- Serve the dip with tortilla chips, crackers, or vegetables.
Suggested side dishes:
- Serve the dip with a side of guacamole or salsa for a complete appetizer spread.
Troubleshooting advice:
- If the dip is too thick, add more milk to thin it out.
- If the dip is too thin, add more cheese 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 originated in Texas in the 1970s and has since become a popular appetizer at parties and sporting events.
Flavor profiles:
- This dip is creamy, cheesy, and spicy with a hint of tanginess from the sour cream and tomatoes.
Serving suggestions:
- Serve the dip as an appetizer or snack at parties or game day gatherings.
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