Nacho Cheese Dip

1 min read

Serves

Cook Time

20 min

This cheesy mexican dip is a crowd pleaser and the perfect entree to Taco Tuesday! If you're like a bit of heat add some fresh chilli to the garnish.

2 tablespoons Anchor Butter

2 tablespoons flour

1 ½ cups Anchor Fresh Milk

½ teaspoon salt

1 teaspoon smoked paprika

150g Mainland Cheddar Cheese (grated)

1 large tomato, diced (discard seeds)

2 spring onions, finely sliced

Corn chips and vegetable sticks to serve

Melt the butter in a saucepan over a medium heat. Once the butter is melted add the flour. Stir with a whisk or wooden spoon until it bubbles.
Gradually pour in the milk and continue to whisk ensuring there are no lumps.
Bring to the boil and simmer for a few minutes. Add the paprika and salt.
Add the cheese and gently combine until the cheese is incorporated.
Add the cheese and gently combine until the cheese is incorporated.
Serve with corn chips and vegetable sticks.

Anchor dairy, a taste of home.