Mustard Nacho Cheese Dip Recipe
Servings: 4 servings
Calories: 209kcal
Ingredients
- 8 oz sharp cheddar cheese
- 1 tablespoon corn starch
- 12 oz evaporated milk 1 can
- 2 teaspoons yellow mustard
Instructions
- Grate the cheese, and toss in a bowl with the corn starch.
- Put the cheese, along with the evaporated milk and mustard, in a saucepan over low heat. Continually stir until completely melted and smooth.
Notes
I start with organic cheddar cheese and stir evaporated milk into my dip when cooking it, because it keeps it creamy. This way I don't have to use plain American cheese, but can elevate the flavors with sharp cheddar. Plus, the added mustard gives it a little bit of heat for complexity. And I finish it off with chives for an added herby taste.
Nutrition
Serving: 1serving | Calories: 209kcal | Carbohydrates: 6.2g | Protein: 9.5g | Fat: 16.4g | Saturated Fat: 10.4g | Polyunsaturated Fat: 6g | Cholesterol: 50mg | Sodium: 823mg | Fiber: 0.1g | Sugar: 3g