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10-Minute Nacho Cheese Dip

Prep Time

Cook Time



Cuisine Type

Cheese Types

Recipe Description

"Lord have mercy on my diet, because this was some of the best dip I've ever had the pleasure of gracing my mouth with." - SaraCat


  • 2 tablespoons butter, cubed

  • 2 tablespoons all-purpose flour

  • 1/2 cup half-and-half cream

  • 1/2 cup milk

  • 1/4 teaspoon each garlic powder, onion powder and paprika

  • 8 ounces Burnett Dairy (Medium, Sharp or Extra-Sharp) Cheddar cheese, shredded (2 cups)

  • 4 ounces Burnett Dairy Colby cheese, shredded (1 cup)

  • 1 can (4 ounces) diced green chiles, undrained

  • Salt and pepper to taste

  • Additional milk

  • Tortilla chips


Melt butter in a large saucepan over medium-low heat. Whisk in flour until smooth. Gradually whisk in the cream, milk, garlic powder, onion powder and paprika. Bring to a boil; cook and whisk for 2 minutes or until thickened.

Reduce heat to low; gradually whisk in Cheddar and Colby until melted.

Remove from the heat. Stir in green chiles. Season with salt and pepper to taste. Add milk, 1 tablespoon at a time, until desired consistency. Serve with tortilla chips.

Recipe and photo © Dairy Farmers of Wisconsin

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