Ingredients (~6 servings)
- 3 Tbsp butter
- 1 Tbsp cornstarch
- 3/4 cup whole milk
- 1 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
- 1 can (10 oz) Rotel diced tomatoes with green chilies, divided
- 6 strips bacon, cooked and crumbled, divided
Make the Cheese Base
Add the butter, cornstarch, milk, cheddar cheese, and pepper jack cheese to a medium saucepan.
Reserve about 2-3 Tbsp of the Rotel and set aside some of the crumbled bacon for topping – add the rest to the saucepan.
Heat over medium-low heat, stirring continuously with a whisk; the cornstarch will clump at first but will smooth out as everything melts.
Keep stirring until the cheese is completely melted and the mixture is smooth – this takes ~4-5 minutes.
The dip should coat the back of a spoon when it’s ready.
Finish and Serve
Top with the reserved crumbled bacon and Rotel if you want.
Serve hot with tortilla chips or corn chips.
The dip will thicken as it cools but you can reheat it in the microwave in 30-second intervals, stirring between each, to thin it back out.
Nacho Cheese Dip
Ingredients
Ingredients (~6 servings)
- 3 Tbsp butter
- 1 Tbsp cornstarch
- 3/4 cup whole milk
- 1 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
- 1 can Rotel diced tomatoes with green chilies 10 oz, divided
- 6 strips bacon cooked and crumbled, divided
Instructions
- Cooling/Resting Time: 0 minutes
- Cook bacon and crumble, then set aside with 2-3 Tbsp Rotel for topping.
- Add butter, cornstarch, milk, cheddar, pepper jack, remaining Rotel, and most of the bacon to a medium saucepan.
- Heat over medium-low, whisking continuously until cheese melts and mixture is smooth, about 4-5 minutes.
- Top with reserved bacon and Rotel.
- Serve hot with tortilla chips.
- Reheat in microwave in 30-second intervals if dip thickens.
