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Do you love Taco Bell’s nacho sauce? Me too! There’s just something about that creamy, cheesy, slightly spicy dip that makes everything taste better.
Whether you’re enjoying nacho sauce with traditional nachos, fries, or soft pretzels, this sauce is a crowd-pleaser. But guess what? You don’t have to go to Taco Bell to get your nacho cheese fix.
I think homemade is always the best way to go. This warm cheese dip is no exception. I love a smooth sauce that comes together in a snap like this one.
It’s creamy, cheesy, and just the right amount of spicy. Plus, it’s super easy to make with simple ingredients you probably already have in your kitchen.
Keep hold of this recipe card. Get out your tortilla chips! This is just about the best thing I’ve ever dipped into.
This homemade nacho sauce is perfect for game day, movie theaters, or any time you want a tasty snack.
Be aware, you’ll want to eat this stuff until it’s gone. I can’t resist it when it’s nice and warm. I think you’ll have the same experience.
Nacho Sauce is a favorite for a reason. This homemade version takes things to a whole new level. Let’s dive into how to make this amazing sauce right in your own kitchen!
Some of our other favorite SAUCES AND CONDIMENTS we have on our site include: Homemade Greek Tzatziki Sauce Recipe, Copycat Texas Roadhouse Butter Recipe, and Easy Queso Blanco Cheese Dip Recipe.
WHY THIS RECIPE WORKS:
- Simple Ingredients: This recipe uses easy-to-find ingredients like Cheez Whiz, American cheese, and jalapeño juice, making it super convenient.
- Creamy and Smooth: The combination of cheese and milk creates a creamy nacho cheese sauce that’s perfect for dipping.
- Versatile: This nacho cheese dip can be used on nachos, fries, and even as a dip for veggies or soft pretzels.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Cheez Whiz
- American cheese
- Pickled jalapeño juice
- Whole milk
HOW TO MAKE NACHO SAUCE:
- Place the cheez whiz, American cheese, jalapeno juice, and milk into a medium-sized saucepan.
- Place the pan over medium-low heat, stirring every so often to make sure nothing sticks to the bottom. Keep cooking until everything is smooth and melted together, up to 10 minutes.
- Take off the heat, add a lid to the pan, and set aside until serving.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I MAKE THIS IN A CROCK POT?
You most certainly can!
Make a big enough batch and this would be perfect for the slow cooker.
Especially because you can keep it warm easily that way.
All that melty cheese is perfect for a nacho bar, french fries or super bowl appetizers.
I personally love to drizzle this over a hot dog or dip into it with some crispy tortilla chips!
To make this in the slow cooker, just place the ingredients into the slow cooker and place on low heat. Stir every 15 minutes until completely smooth and melted.
IS THIS SAUCE SPICY?
The sauce has a little spice from the jalapeño juice, but it’s not too spicy.
You can adjust the heat by adding more or less jalapeño juice or by adding some cayenne pepper.
If you like your cheesy dips extra hot, you can always add in your favorite hot sauce to spice things up!
CAN I USE A DIFFERENT KIND OF MILK?
Yes, you can use evaporated milk or heavy cream for a creamier texture.
Just keep an eye on the consistency and adjust as needed.
These other ingredients might make things extra thick!
ANY ADDITIONS?
I’m thinking some cream cheese would be amazing with this.
It would be super creamy and thick that way.
- Diced Green Chiles: Add a can of green chiles for extra flavor.
- Ground Beef: Stir in cooked ground beef for a hearty dip.
- Jalapeño Peppers: Add fresh or pickled jalapeños for extra heat.
- Tomatoes: Mix in diced tomatoes for a fresh twist.
- Hot Sauce: Add a dash of hot sauce for more spice.
- Monterey Jack: Stir in some Monterey Jack cheese for extra creaminess.
- Cayenne Pepper: Sprinkle in a bit of cayenne pepper for added heat.
- Sour Cream: Mix in sour cream for a tangy flavor.
- Chili Powder: Add chili powder for a smoky taste.
- Garlic Powder: Stir in garlic powder for extra flavor.
ANY SUBSTITUTIONS?
Feel free to use real cheese in this recipe.
It will change the consistency, but it will be tasty!
Fewer artificial flavors that way, too.
- Velveeta Cheese: Use Velveeta instead of Cheez Whiz.
- Heavy Cream: Substitute whole milk with heavy cream for a richer sauce.
- Evaporated Milk: Use evaporated milk instead of whole milk for a thicker consistency.
- Sharp Cheddar Cheese: Replace American cheese with sharp cheddar for a stronger flavor.
- Fresh Jalapeños: Use fresh jalapeños instead of pickled for a different taste.
HOW TO STORE:
Refrigerator: Store the sauce in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove or in the microwave.
Freezer: I do not recommend freezing this sauce as the texture may change. It’s best enjoyed fresh.
DANA’S TIPS AND TRICKS:
- Stir Frequently: Keep stirring the sauce while it cooks to avoid sticking.
- Adjust Consistency: If the sauce is too thick, add a little more milk until you reach the desired consistency.
- Serve Warm: This sauce is best served warm, so keep it in a slow cooker on low heat if serving at a party.
- Double the Recipe: This recipe can easily be doubled or tripled for larger gatherings.
- Experiment: Feel free to experiment with different cheeses and spices to make it your own.
Lastly, this homemade Taco Bell Nacho Sauce is the perfect addition to your next party or family gathering.
So, the next time you’re craving that famous nacho sauce, skip the drive-thru and make it at home instead. Your taste buds will thank you!
If you like this recipe, you might also like:
Easy Copycat Taco Bell Nacho Sauce Recipe
Ingredients
- 15 ounces cheez whiz cheese dip
- 3 slices American cheese
- 1/4 cup pickled jalapeno juice
- 2 tablespoons whole milk
Instructions
- Place the cheez whiz, American cheese, jalapeno juice, and milk into a medium-sized saucepan.15 ounces cheez whiz cheese dip, 3 slices American cheese, 1/4 cup pickled jalapeno juice, 2 tablespoons whole milk
- Place the pan over medium-low heat, stirring every so often to make sure nothing sticks to the bottom. Keep cooking until everything is smooth and melted together, up to 10 minutes.
- Take off the heat, add a lid to the pan, and set aside until serving.
Notes
- Stir Frequently: Keep stirring the sauce while it cooks to avoid sticking.
- Adjust Consistency: If the sauce is too thick, add a little more milk until you reach the desired consistency.
- Serve Warm: This sauce is best served warm, so keep it in a slow cooker on low heat if serving at a party.
- Double the Recipe: This recipe can easily be doubled or tripled for larger gatherings.
- Experiment: Feel free to experiment with different cheeses and spices to make it your own.
Nutrition
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