Mateo’s Nacho Cheese Dip
By Stephanie Ganz
-
Quantity:
2 servings
If you, like me, think of nacho cheese dip as its own food group, you’re going to want to memorize this easy recipe for the homemade version, which uses real ingredients and gets a kick from Mateo’s Hatch Chile Salsa. Just add tortilla chips, and you’re all set.
Ingredients
2 Tablespoons Salted Butter
2 Tablespoons All-Purpose Flour
1 ½ Cups Half And Half
2 Cups Mild Cheddar Cheese, Shredded
1 Cup Mateo's Hatch Chile Salsa, Drained in a Fine Mesh Strainer
Instructions
-
In a medium saucepan, heat 2 tablespoons of salted butter over medium heat until melted. Whisk in 2 tablespoons all-purpose flour, and cook, while whisking for 2-3 minutes until your roux is the consistency of wet sand with a slightly nutty smell. Drizzle in 1 ½ cups half and half, and bring to a low boil. Reduce to a simmer, and cook for 4-5 minutes, until thickened enough to coat the back of a spoon. Stir in 2 cups of shredded mild cheddar cheese until fully incorporated. Add 1 cup Mateo’s Hatch Chile Salsa, and stir to combine. Cook for another 1-2 minutes to marry the flavors. Serve with tortilla chips and extra salsa on the side.
