More Tasty Dips
Needing more dip recipes or an another easy appetizer for your next shin dig? Look no further! We’ve got you covered with some of the very best dips out there. This nacho cheese sauce tastes just like the nacho cheese you get when you order nachos at sports parks or movie theaters. It is thick and creamy, yet thin enough to dip a tortilla chip into without breaking. No clumps here, just smooth nacho cheese. For dipping you will want to have one or all of the following on hand: tortilla chips, pretzels, soft pretzels, carrots, broccoli, cauliflower, bread sticks. Just about anything tastes better dipped in creamy nacho cheese sauce.
On the Stovetop:
Slice the Velveeta cheese into cubes and place them in a medium saucepan. Pour the entire can of Rotel tomatoes over the cheese (do not drain). Cook over medium heat, stirring continually, until the cheese completely melts into a smooth sauce. Serve warm.
For a Party:
If you are making larger quantities of nacho cheese sauce for a party, simply double or triple the recipe and prepare it on the stovetop in a large saucepan. The sauce is best served warm and stays at the right consistency when it is warm. After the sauce is smooth and ready to serve, pour it into a slow cooker set on warm. Stir the sauce occasionally to keep it from getting clumpy. Bring on the spice: The secret to this sauce’s spiciness is using a can of Rotel tomatoes with green chiles. If you prefer a little less of a kick, use a can of diced tomatoes without the green chiles. For more spice, add a dash or two of hot sauce or hot salsa into the mixture. A healthier version: You can buy Velveeta cheese made with 2% milk to reduce the fat content of the nacho cheese sauce. The preparation is the same. Velveeta cheese flavor variations: Velveeta comes in different flavors like queso blanco, Mexican, and jalapeño. All can be used in this recipe. To reheat in the microwave: To restore the creamy consistency and texture of the dip, reheat in the microwave stirring after every minute. If necessary, thin the sauce with a little milk. The amount of milk will depend on how much sauce is leftover. Start with a teaspoon and add more as needed. To reheat on the stovetop: Place the leftover sauce in a saucepan and add a teaspoon of milk. Stirring constantly, heat the sauce over medium heat. Add more milk, if needed, until the sauce is again smooth and creamy.
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