John Myers
Nacho Chili Cheese Dip
The perfect nacho chili cheese dip recipe with a picture and simple step-by-step instructions.
- 25 g Butter
- 1 tbsp Wheat flour
- 150 ml Milk
- 40 g Cheddar / Emmental / Edam (grated)
- 5 Discs Slices of cheese
- 40 g Jalapeño (finely diced)
- 40 g Red bell pepper (finely diced)
- 1 tbsp Sweet paprika powder
- 1 tbsp Sweet Chili Sauce
- 0,5 tsp Pepper
- 0,5 tsp Salt
- First, melt the butter in a saucepan over low heat and then stir in the flour with the help of a whisk. Add the cold milk, raise the stove and continue to stir well with the whisk until the sauce is well boiled. We don’t want any lumps. Now turn the stove back to a lower level.
- Then add the diced jalapenos and paprika and gradually stir in the cheese until a smooth sauce is formed. Now add the paprika powder and the sweet chili sauce, season everything with salt and pepper, done!
- Depending on how spicy you like it, take more or less jalapenos. The sauce can be eaten warm or cold. Note that as the sauce cools, it will firm up a bit (but still stay creamy). If the sauce is too thick for you, just dilute it a little more with milk. Good Appetite.
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