An easy cheese dip with simple ingredients. Goes well with chips, nachos, crackers etc. I made this couple of months ago when I made tortilla chips for kungumam thozi. I should have posted this long time back, but somehow missed to post it. I made this again when I needed a cheesy dip for the Italian paratha, my previous post. The cheesy dip with Italian paratha combo is what attracted me most and made me try Italian paratha. This went well with both the tortilla chips earlier and these Italian parathas as well! Simple and easy to prepare too. It is very similar to the way we prepare white sauce, but more cheese to make it's consistency needed for a dip. Adapted fromhere.
Cheese dip recipe
Recipe Cuisine: Continental | Recipe Category: Snack
Prep Time: 2 mins | Cook time: 10 mins | Serves: 3
Prep Time: 2 mins | Cook time: 10 mins | Serves: 3
Click here for cup measurements
Ingredients
Butter – 1 tbsp
All purpose flour – 1 tbsp
Milk – 1/2 cup
Cheddar cheese, grated – 1/2 cup
Red chilli powder – 1/4 tsp
Bird’s eye chilli – 1/2
Lemon juice – from 1/2 of a lemon
Salt – As needed
All purpose flour – 1 tbsp
Milk – 1/2 cup
Cheddar cheese, grated – 1/2 cup
Red chilli powder – 1/4 tsp
Bird’s eye chilli – 1/2
Lemon juice – from 1/2 of a lemon
Salt – As needed
Method
- In a pan, heat butter. Put the flame to low and add flour. Whisk gently to roast it.
- Once the raw smell goes off, add milk as you keep mixing.
- Add red chilli powder, mix. Bring to boil (Keep the flame always low or medium).
- Add grated cheese and keep mixing until the cheese melts.
- Switch off the flame. Lastly add lemon juice and mix..
Notes
- The flame should never be high, otherwise the dip will curdle.
- You can skip lemon, but I like it tangy.
- You can add Jalapeno seasoning if you want it smell like a nachos dip.
- It gets thick as it cools down, so consume as soon as you make it.
Top with chopped chilli or chilli flakes and some Italian seasoning to serve.
