The best thing about this cheese dip is that it can be put together lightening fast. From start to finish it takes less than a half hour to get this out. I used to buy the cheese that came in a jar from the grocery store, until I uncovered this recipe and discovered how simple it was to make. I will never go back to buying that over-processed stuff again!
If it goes well with cheese…it will go well with this sauce.
Ingredients
Instructions
Gather your ingredients
Add the cheddar, pepper jack, and the evaporated milk to a saucepan over low heat.
Cook and stir until the cheeses melt into the milk, about 12 – 15 minutes.
Add the Parmesan Romano, and stir until incorporated.
Add the cumin, cayenne, green chilies, and hot sauce, and continue to stir until fully incorporated, about 2 minutes.
Serve while hot with your favorite chips or veggies. Enjoy.
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Quick Tip: Never allow the cheese to boil or bubble.