Nacho Cheese Dip Recipe

A white bowl filled with nacho cheese dip that's been garnished with bacon bits and tomato. Served with tortilla chips around the outside.

This easy nacho cheese dip recipe is made from scratch using simple ingredients like real cheese, butter, and milk. Perfect for game day!

Course Appetizer, Snacks

Cuisine American, Tex-Mex

Prep Time 10

Servings servings

Calories 190

Author Dorothy Bigelow

Ingredients

3 tablespoons butter
1 tablespoon cornstarch
¾ cup whole milk
1 cup shredded cheddar cheese
½ cup shredded pepper Jack cheese
10 ounces (1 can) Rotel (diced tomatoes with green chilies) divided
8 strips bacon cooked and crumbled, divided

Instructions

Combine. Add the butter, cornstarch, milk, cheddar cheese, pepper jack cheese, Rotel (reserve a few tablespoons), and bacon (set some aside for topping the dip to a medium saucepan OR microwave-safe bowl.
Stovetop method: Heat over medium-low heat, stirring continuously, until everything is melted and smooth.
Microwave method: Microwave in 30-second intervals, stirring between each, until everything is melted and smooth.
Top. With remaining crumbled bacon and Rotel (optional)
Serve. Hot, warm, or cold with tortilla chips, corn chips, etc.

Video

Notes

Tip: To keep the dip warm I like to transfer it to a small slow cooker and keep it on the “warm” setting.

Cold dip: Optionally, you can chill the dip before serving as a cold nacho cheese dip. Just cover tightly, and chill in the refrigerator for 1-2 hours, OR make it the day before.

Leftovers: Transfer any leftover dip to an airtight container and store in the refrigerator for up to 3 days. Reheat in the microwave before serving, or serve as a cold dip.

Nutrition