I love this combination because it combines the tang of sharp cheddar with the unique texture of cream cheese, and the generous addition of cayenne gives it some spice. I whisk it all the while it’s heating to give it a little fluffiness.
It comes out more like a dip that a sauce, and is super easy to clean because it doesn’t stick to the pan or to dishes, as long as you don’t burn it.
You must use freshly grated cheese from a block, and not packaged shredded cheese, because store bought shredded cheese has a coat on it to keep it from sticking, and it will mess up the smoother texture of this recipe.
Cayenne Cream Cheese Nacho Dip
Ingredients
- 4 ounces freshly grated sharp cheddar cheese
- 2 tbsp butter
- 2 tbsp flour
- 8 ounces milk
- 4 ounces cream cheese
- 1 tsp cayenne pepper
- 1/2 tsp sea salt
Directions
- Melt butter in a small stovetop pot on medium low.
- Whisk in the flour, as you would to create a roux.
- Add milk, salt, and cayenne pepper, and keep whisking. I use 2% milk for this recipe (not pictured).
- Slowly whisk in the freshly grated cheddar cheese.
- Finally, whisk in the cream cheese until all of the ingredients are combined.
For added flavor and for a garnish, dust with cayenne pepper and/or sea salt to taste.
