Nacho Cheese Dip

Name: Nacho Cheese Dip
Yield: 625 mL / 2 1/2 cups
Ingredients: 2 tbsp (30 mL) butter; 1 medium onion chopped; 1 cup (250 mL) finely chopped tomatoes; 1 cup (250 mL) Milk; 1 1/2 tbsp (25 mL) all-purpose flour; 1 1/2 cups (375 mL) shredded Canadian Cheddar* cheese; 2 tbsp (30 mL) chopped jalapeno chilies or small hot peppers; A dash of hot pepper sauce or A pinch of chili powder; Tortilla chips

This is the Nacho Cheese Dip recipe.

Prep: 10 min
Cooking: 15 min

Yields 625 mL / 2 1/2 cups

Ingredients

2 tbsp (30 mL) butter
1 medium onion chopped
1 cup (250 mL) finely chopped tomatoes
1 cup (250 mL) Milk
1 1/2 tbsp (25 mL) all-purpose flour
1 1/2 cups (375 mL) shredded Canadian Cheddar* cheese
2 tbsp (30 mL) chopped jalapeno chilies or small hot peppers
A dash of hot pepper sauce or A pinch of chili powder
Tortilla chips

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Preparation

In medium frypan, melt butter. Add onion and tomatoes; sauté over medium heat until onion is tender.

In a small bowl, gradually stir milk into flour until smooth. Add to pan. Cook and stir over low heat until mixture boils and thickens. Remove from heat; add Canadian Cheddar cheese and stir until it is melted.

Stir in chilies; add hot peper sauce or chili powder to taste. Serve hot with tortila chips for dipping.