Creamy, Spicy Nacho Cheese Dip
This ultra-creamy, spicy nacho cheese dip is a game-day essential! Made with real cheese, jalapeños, and smoked paprika, it’s miles better than store-bought. Serve it warm with chips or drizzle over loaded nachos!
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Servings: 6
Calories: 220kcal
Equipment
Ingredients
- 2 cups sharp cheddar cheese shredded
- 1 cup Monterey Jack cheese shredded
- 1 tbsp cornstarch
- 1 cup heavy cream
- 2 tbsp jalapeños finely diced (fresh or pickled)
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- Salt to taste
- Optional: Hot sauce or cayenne pepper for extra heat
Instructions
- Toss shredded cheeses with cornstarch in a bowl.
- In a saucepan over medium heat, warm the heavy cream until steaming.
- Reduce heat to low and gradually add cheese, stirring constantly until melted and smooth.
- Stir in jalapeños, smoked paprika, garlic powder, and salt.
- Adjust spice level with hot sauce if desired.
- Transfer to a bowl and serve immediately with tortilla chips or veggies.
Notes
- Cheese Matters: Always shred your own cheese for the creamiest texture.
- Reheating: Add a splash of milk if the dip thickens upon standing.
- Spice Swap: Replace jalapeños with roasted green chiles for milder heat.
- Double Batch: This recipe scales up easily for larger crowds.
- Make It Vegan: Use plant-based cheese and coconut cream (adjust flavors to taste).
Nutrition
Serving: 0.25cup | Calories: 220kcal | Carbohydrates: 3g | Protein: 8g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 60mg | Sodium: 250mg | Sugar: 1g | Calcium: 250mg