I am the cheesiest person ever. And I don’t mean it in the true “cheesy” way. I’m one of those people who’s literally crazy for cheese. The more cheese – the better; there’s never enough cheese.
You know that Mexican cheese dip you get at the cinema when you buy nachos? It’s so addictive, but unfortunately you don’t know exactly what goes in it. So I decided to give it a try to my own Mexican cheese dip recipe with cheddar and
The cheese sauce turned out so yummy (after some testing) and I really hope you’ll give it a go and that it will turn out finger-licking for you too.
Let’s dip in! 🙂
Servings: 4-6 ppl | Prep. Time: 10 mins | Waiting Time: n/a | Cook Time: 10 mins | Difficulty: Easy
- 200 grams cheddar cheese
- 50 grams parmigiano-reggiano (or grana padano – it’s very similar, but cheaper)
- 50 grams butter
- 5 tablespoons flour
- 500 ml milk
- 1/2 tablespoon good quality smoked paprika
- 1/4 tablespoon garlic powder
Start by grating all the cheese. You’ll need it quickly on hand when making the sauce.
- In a small saucepan add the butter and melt it on low heat.
- Once the butter is completely melted, add the flour and mix it well until you get a mixture similar to a soft dough. Cook this mixture for a minute of two to cook the flour (your sauce will taste like flour otherwise).
- Add the milk little by little and mix using a whisk. The sauce will thicken and once you finished the milk it should be smooth and have a sauce-like consistency. If you still have flour lumps, strain the sauce. Keep an eye on the white sauce because it can easily stick or burn. You have to constantly mix it!
- Add the cheese little by little. You want the previous batch of cheese to be completely melted before adding more cheese. The cheese can easily burn and you want it to melt beautifully and evenly.
- Once all the cheese is melted turn the heat off and add the smoked paprika and garlic. You can also add a pinch of salt, but the cheeses are quite salty themselves so better taste it before adding salt – I personally don’t add salt at all.
This recipe will give you A LOT of cheese dip sauce for sure. It could easily feed up to 6 cheese lovers. It could also make a good beer cheese dip, since the cheddar flavour goes wonderfully with beer – and tortilla chips too, of course.
Related: Perfect Nachos Recipe for a Night In
What is really great about this dip is that it doesn’t go bad once it gets cold. It does form a skin indeed, but you can re-heat it (on low heat) and you have the same amazing cheese dip ready to dig in.
I also love how the strong smoked flavour of paprika enhances the bitter, creamy cheddar and parmigiano-reggiano’s flavours. Also, you can control the amount of spices you add so you can make it as spicy as you’d like.
I’ll stop bragging about how delicious this is and let you give it a try and let me know what you think!
Do you make Mexican cheese dip at home? What are your favourite spices to use? Let me know in the comments below!
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