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    You are in: Home / Recipes / Nacho Cheese Dip Recipe
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    Nacho Cheese Dip

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    MSR's Note:

    Works best in the UK, sorry about that. Got it from a friend in response to a pitiful plea for decent nacho cheese...kind of like the kind you get in the 7-11...

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    Units: US | Metric


    1. 1
      Make a simple bechamel sauce with the flour, butter, milk.
    2. 2
      melt butter on medium heat, stirring in flour and cooking until golden.
    3. 3
      add cold milk, turn up the heat to med/high, and stir constantly to avoid scalding, stir until thickened.
    4. 4
      turn heat back to med and add GRATED red leicester cheese (has to be red leicester, won't taste right or be the right color other wise).
    5. 5
      stir in red leicester, add 100g of soft cheese, stir through until melted and smooth.
    6. 6
      add 1/2 tbs of chopped (really fine) chili's or red chili paste and stir in until smooth.
    7. 7
      take off heat and serve.
    8. 8
      also nice cold, has been used as the sauce for mac and cheese quite successfully, baked potato topping with bacon (kind of tastes like wendy's) and also -- if you want you can stir in some jalapeño peppers. (Make sure you drain them if canned.).

    Ratings & Reviews:


    Nutritional Facts for Nacho Cheese Dip

    Serving Size: 1 (65 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 91.2
    Calories from Fat 56
    Total Fat 6.2 g
    Saturated Fat 3.9 g
    Cholesterol 20.4 mg
    Sodium 646.7 mg
    Total Carbohydrate 5.7 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 3.2 g

    The following items or measurements are not included:

    red leicester cheese

    soft cheese

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