Nacho Cheese Dip

This is the Nacho Cheese Dip recipe.

  • Prep: 10 min
  • Cooking: 15 min
Yields 625 mL / 2 1/2 cups
nacho cheese dip


  • 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


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.


* Or you can use shredded Canadian Brick, Farmers' or Monterey Jack.

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