Nacho Cheese Dip

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We don't eat white flour (or commercial corn chips) too often, but sometimes it's just worth it if you know what I mean! :)

Makes 4 cups


1/4 cup (1/2 stick) butter
1/4 cup unbleached white flour
1/2 tsp sea salt
2 cups milk
8 oz. cheese, freshly shredded (we like Pepperjack or Monterey Jack; but a combo of mild and sharp cheddars would work well, too)
1/4 cup to 1 cup salsa, to taste

*Check out our Grocery Shopping Guide for our tips on selecting the most additive-free versions of the above ingredients.


Melt butter in a medium saucepan over low heat.

Add flour and salt, whisking constantly to prevent lumps.

Increase heat to achieve a slow boil, and continue whisking while slowly adding milk (about 1/2 cup at a time). Allow sauce to thicken after each additional bit of milk. Continue whisking until sauce is creamy and a bit thick.

Turn heat to Low or remove from heat.

Add about 1/2 cup of the cheese to the white sauce. Stir until melted. Repeat until all cheese has been added.

Stir in salsa, to taste, and warm over low heat if needed.
Remove from heat, and enjoy!

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Albums: Appetizers


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