Best Nacho Cheese Dip

Nacho Cheese Dip


Instead of buying a huge block of Velveeta, I decided to make this nacho cheese dip myself, with real, simple ingredients. Being from England, I love good cheese, this Nacho Cheese Dip made with real cheddar cheese is by far the Best Nacho Cheese Dip and is very fast and easy to make.

The recipe below is a basic version of nacho cheese dip, which you can customize many different ways. Try splitting up half of the cheddar with pepper jack cheese, add some diced red and green peppers and seasoning by adding a pinch of garlic powder, cumin, or even cayenne pepper. Throw in a couple of sliced onions. Let your imagination go wild with this.

Here are a few tips to help make sure your nacho cheese dip is a success:

  • Make sure to cook the flour in the butter for one minute on high heat.
  • Once the butter and flour are mixed remove the pot from the heat turn down to Low.
  • Use mild/medium cheddar for smoother results.
  • Return the pot to the stove then stir in the cheese until fully melted. Do not over heat, over heating the sauce once the cheese has been added can cause the sauce to become thick and/or grainy.
  • Use block cheese and hand shred it when possible. Packaged shredded cheese has a powdery flavor in your cheese dip.


  • 2 Tbsp butter 
  • 2 Tbsp flour 
  • 1 cup whole milk 
  • Medium cheddar, shredded (about 1.5 cups)
  • 1/4 tsp salt 
  • 1/4 tsp chili powder 


  • Add the butter and flour to a small sauce pot. Heat and whisk the butter and flour together until they become bubbly and foamy. Continue to cook and whisk the mixture for about 1 minute.
  • Whisk the milk into the flour and butter mixture. Turn the heat up slightly and allow the milk to come to a simmer while whisking. When it reaches a simmer, the mixture will thicken. Once it’s thick enough to coat the fork, turn off the heat.
  • Stir in the shredded cheddar, a handful at a time, until melted into the sauce. Put the pot on low heat to help melt the cheese. Do not over heat the cheese sauce.
  • When all the cheese is melted into the sauce, stir in the salt and chili powder, add more seasoning as needed. If the sauce becomes too thick, simply whisk in a splash of milk.

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