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Hot Sauce Nacho Dip

This is a classic cheesy nacho dip with a touch of hot sauce that you can use on your favourite Mexican food or with just a packet of corn chips or carrots and cucumbers for the more health conscious amongst us! Featured in the ChilliBOM Winter 2019 Red Box.

Ingredients

  • 125g grated cheddar cheese 
  • 1 tbsp cornflour
  • 1 tbsp mustard powder or mustard
  • 250ml milk
  • 2 tbsp cream cheese
  • 4 tsp hot sauce (or to your heat tolerance)
  • 2 jalapeños finely chopped
  • salt and pepper to taste

Directions

  1. Mix together the cheese, cornflour and mustard powder in a heatproof bowl

  2. Put the milk in a saucepan and just bring to the boil and then remove from heat. Stir 5 tablespoons of hot milk into the cheese mixture and blend well

  3. When blended, put the cheese mix into the saucepan with remaining milk and whisk together.

  4. Bring it all back to the boil then reduce the heat and simmer for 5 minutes, whisking frequently.

  5. Remove from the heat and stir in the cream cheese and hot sauce. Add salt and pepper if required and then stir in the chopped jalapeños

  6. Top with some more jalapeños and serve with your favourite corn chips or veggies

Makes about 300-350ml

To get your hands on a World of Hot Sauce every 3 months to Feed Your Inner Dragon grab a ChilliBOM Hot Sauce subscription

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