Serves 12
Ingredients
- 8 oz block good quality sharp cheddar cheese, shredded yourself
- 12 fl oz evaporated milk
- 1 Tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground cumin
- ¼ tsp cayenne pepper, depending on desired heat
- Optional: milk for thinning sauce as needed and toppings as desired
Directions
- Off heat, place all ingredients except cheese in a medium saucepan and stir to combine well. Be sure cornstarch is fully dissolved. Turn heat on medium and stir until mixture is completely melted and smooth. Adjust seasonings to taste, if needed. If needed, thin out sauce with a splash of milk and whisk to incorporate.
- Allow ingredients to thicken; lower heat
- Add cheese (must be allowed to melt slowly on low heat to avoid grittiness or stringing.
- Keep sauce warm to serve (a small fondue pot or occasional microwaving/stirring will do the trick.) Sauce will thicken some as it cools but should remain soft.
- Leftover dip can be stored in airtight container in fridge for a few days. Simply microwave or reheat on stovetop, stirring with a bit more milk if needed.
- It's important to shred your own cheese from a good block of cheddar. The additives found in pre-shredded bags of cheese will affect your results.
