Need something quick for game day, summer fun, or a special occasion to spice up that snack plate? You can whip up a spicy nacho cheese sauce in just a few minutes. And it’s a crowd pleaser – a ton of creamy flavor and just enough heat. The bowl won’t last for long.
We love the double chili whammy of red jalapeño peppers (green will work too) and cayenne pepper powder. But if you’re in a pinch, you can skip the jalapeño and add additional cayenne pepper to taste. Of course, the spicy ingredients here are totally optional. You can go no-spice at all by omitting both from the recipe.
This nacho cheese dip is, of course, perfect with tortilla chips, but try it too with fresh veggies or as a side for enchiladas and quesadillas. We like it, too, drizzled over roasted cauliflower. It’s best eaten the day you made it, but it can be stored for a day or two in the refrigerator. Simply warm up those leftovers in a pot over the stovetop when you’re ready to enjoy it again. You can also reheat in a microwave. Just be sure to stir it often during the reheat.
Like this recipe? You’ll love these too:
- Sriracha Cheese Sauce: The famous hot sauce takes center stage in this spicy dipping sauce.
- Spicy Beer Cheese Dip: Another delicious homemade cheese sauce – the beer adds a malty undertone.
- Seven Layer Taco Dip: A classic party pleaser. This is an appetizer that eats like a meal!
Spicy Nacho Cheese
Ingredients
- 1/2 pound sharp cheddar cheese grated
- 1 jalapeño pepper red (preferred) or green, diced
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons flour
- 1/4 teaspoon salt
- Pinch cayenne pepper to taste
Instructions
- Melt the butter in a saucepan over medium heat.
- Add the flour and stir to combine.
- Add the milk and stir until the sauce slightly thickens.
- Add the cheddar cheese, salt, and cayenne pepper. Continuing stirring until the nacho cheese sauce thickens (10 to 15 minutes).
- Add the diced jalapeño pepper and stir to combine. Taste test the nacho cheese. Add more cayenne pepper if you want things spicier.
- Remove the nacho cheese from the heat and allow it to cool (and thicken) for 5 minutes. Serve.