Free from added flavors compared to common supermarket products
15 minutes
preparation
12 minutes
boiling
0 minutes
resting time
You will need
Pot, whisk, 1 bowl
Ingredients for the Chili Cheese Dip
For 4 servings (approximately 300 g), 1 serving = 75 g (0 g of sugar)
20 g butter
20 g flour
250 ml milk
1 level tsp salt
1 tsp paprika
½ tsp cayenne pepper
½ tsp pepper
2 hot pepperoncini, jarred
125 g grated cheddar cheese
Preparation
Step 1:
Add 20 g of butter to a pot and heat over medium heat. Add 20 g of flour to the melted butter and whisk to combine.
Step 2:
Add 250 ml of milk, 1 level tsp of salt, 1 tsp of paprika, ½ tsp of cayenne pepper, and ½ tsp of pepper, and bring to a boil over medium heat, stirring constantly. Cook for 5 minutes, stirring constantly.
Step 3:
Finely chop 2 pepperoncini (about 2 mm) and add them to the pot along with 125 g of cheddar. Simmer for another 2 minutes, stirring constantly.
Step 4:
Transfer the dip to a small bowl and serve warm.
The chili cheese dip pairs perfectly with nachos.
When stored in an airtight container, the chili cheese dip will keep in the refrigerator for about 3 days.