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5
from 1 vote
Nacho Cheese Sauce
A nacho cheese sauce made in the slow cooker from vevleeta cheese. It's velvety smooth and the perfect pair to tortilla chips.
Prep Time
5
minutes
mins
Cook Time
2
hours
hrs
Total Time
2
hours
hrs
5
minutes
mins
Course:
Appetizer
Cuisine:
American
Servings:
10
Calories:
224
kcal
Author:
Sarah Olson
Equipment
Slow Cooker - 4 quart or larger (I own and use this one from Crock-Pot)
Ingredients
32
oz.
Velveeta cheese
1 ½
cups
milk
(fat-free, 2% or whole milk, works fine!)
1
Tbsp.
Tapatio hot sauce
can use Valentino or Cholula
¼
tsp.
chili powder
Instructions
Cut the velveeta into cubes. Add to the slow cooker.
Add the milk, hot sauce and chili powder.
Cook on HIGH for 2 hours. Stirring occasionally.
It will seem like you've added too much milk, but it will be fine once the sauce is hot and comes together.
Serve over chips and enjoy!
Notes
Do not use tabasco unless you LOVE tabasco, it will make the dip too vinegary.
You can omit the hot sauce or cayenne if you want a mild cheese sauce.
For spicer sauce, add more hot sauce or add cayenne pepper.
Nutrition
Calories:
224
kcal
|
Carbohydrates:
12
g
|
Protein:
19
g
|
Fat:
11
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
0.04
g
|
Monounsaturated Fat:
0.3
g
|
Cholesterol:
42
mg
|
Sodium:
1487
mg
|
Potassium:
370
mg
|
Fiber:
0.01
g
|
Sugar:
9
g
|
Vitamin A:
953
IU
|
Vitamin C:
1
mg
|
Calcium:
566
mg
|
Iron:
0.1
mg