A creamy and flavorful cheese dip made with extra-sharp cheddar and pepper Jack cheeses, perfect for fries, tortilla chips, burgers, or hot dogs.
15 minutes
A creamy and flavorful cheese dip made with extra-sharp cheddar and pepper Jack cheeses, perfect for fries, tortilla chips, burgers, or hot dogs.
Extra-Sharp Cheddar Cheese, grated
0 oz
Pepper Jack Cheese, grated
oz
tablespoons
0 oz
Frank's Red Hot Sauce
teaspoons
1. Grate the Cheese
Grate the cheese using the large holes of a box grater. This helps the cheese melt smoothly and quickly, ensuring a creamy texture for your dip. You can use all extra-sharp cheddar or mix it up with some pepper Jack for an added kick.
2. Toss Cheese with Cornstarch
Toss the grated cheese with the cornstarch in a large bowl. The cornstarch will help stabilize the cheese and keep it from clumping together, giving you a smooth dip.
3. Melt Cheese with Milk and Hot Sauce
Transfer the cheese and cornstarch mixture to a medium saucepan. Over low heat, add 1 cup of the evaporated milk and the hot sauce. Stir constantly with a whisk. This step is crucial: the constant stirring helps the cheese melt evenly and prevents it from becoming grainy. At first, the mixture may seem thin and grainy, but keep stirring—it will soon thicken and become smooth.
4. Adjust Consistency and Serve
If the dip is too thick for your liking, thin it out by gradually adding the remaining evaporated milk until you reach your desired consistency. Serve the dip immediately in a serving bowl. This creamy, flavorful dip pairs perfectly with fries, tortilla chips, burgers, or hot dogs. Enjoy!
Take the time to grate the cheese yourself for a fresher flavor and a smoother melt. Pre-grated cheese can contain additives that prevent it from melting as smoothly.
Add the cheese slowly on low heat to avoid separating or creating a grainy texture. Remove the pot from the heat when adding the cheese to help control the temperature.
Start your dip with a roux (a mixture of butter and flour) to thick the base and provide a silky texture. Cook the roux until it's a light tan color to ensure the raw flour taste is cooked out, but be careful not to burn it.
When adding the milk to your roux, do so gradually, whisking continuously to prevent lumps. Allow the mixture to come to a gentle simmer to thicken before adding the cheese.
Serve the dip warm and freshly made for the best texture and flavor. If you need to reheat it, do so gently over a double boiler or with brief intervals in the microwave, stirring frequently.
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