Mexican Cheese Dip Recipe
I am the most cheesy person you will ever meet. It’s not cheesy, but I mean it. I am one of those people who is obsessed with cheese. Cheese is always good.
Do you remember the Mexican cheese dip you can get at the cinema when buying nachos? You can’t even tell what’s in it, and it’s addictive. I tried it and created my Mexican cheese dip with cheddar and parmegiano-reggiano.
After some testing, the cheese sauce came out delicious. I hope you give it another try.
Begin by grating all of the cheese. It will be necessary to have it on hand quickly when you make the sauce.
Place the butter in a small saucepan and heat it on low heat.
Mix the butter and flour until it is melted. To cook the flour, heat this mixture in a saucepan for 2 minutes.
Mix the milk in small amounts and then use a whisk to combine. Once the milk is absorbed, the sauce will thicken. It should become smooth and sauce-like. Strain the sauce if you have flour lumps. The white sauce can stick to the pan or burn quickly, so be careful. Mix it constantly!
Gradually add the cheese. Before adding more cheese, you want the cheese from the previous batch to have melted completely. You don’t want the cheese to burn, so it melts evenly.
After the cheese has melted, turn off the heat and add the garlic and smoked paprika. A pinch of salt can be added, but the cheeses are very salty, so taste it first. I don’t add any salt.
This recipe makes a lot of cheese dip sauce. This recipe could easily feed six cheese lovers. You could make it into a beer cheese dip. The cheddar flavor goes well with beer.
This dip goes well after it has cooled. Although it does form a thin layer, you can still heat it on low heat to make the cheese dip.
I also love how the solid smoked flavor of paprika enhances the bitter, creamy cheddar and parmigiano-reggiano flavors. You can also control how spicy you want it to be.
Let me stop bragging about this deliciousness and just let you try it.
Are you a Mexican cheese dip maker at home? What are your favorite spices? Comment below to let me know!