Best Awesome Cheddar Cheese Dipping Sauce Recipes

HOMEMADE CHEDDAR CHEESE SAUCE

Homemade Cheddar Cheese Sauce image

Don't care for Velveeta®? Try this recipe. It can be used in place of it. Five ingredients and in less than 10 minutes, you've got a delicious substitute for it.

Provided by Yoly

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 10m

Yield 16

Number Of Ingredients 5

Ingredients

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
¼ teaspoon salt
1 cup whole milk
1 ¾ cups shredded sharp Cheddar cheese

Steps:

Melt butter in a saucepan over medium heat. Whisk in flour and salt until a paste forms. Slowly add milk; cook and stir until fully incorporated, about 2 minutes. Add cheese, stir to combine, and cook until melted, 1 to 2 minutes.

Nutrition Facts : Calories 75.2 calories, Carbohydrate 1.6 g, Cholesterol 18.3 mg, Fat 6 g, Protein 3.7 g, SaturatedFat 3.8 g, Sodium 119.4 mg, Sugar 0.8 g

CHEDDAR CHEESE SAUCE

Cheddar Cheese Sauce image

This cheddar cheese sauce is perfect over vegetables, omelets or any items made tastier with melted cheddar. Surprise your family tonight by drizzling some on baked potatoes. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 15m

Yield 5-1/2 cups.

Number Of Ingredients 7

Ingredients

1/2 cup butter
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
4 cups whole milk
2 cups shredded cheddar cheese
6 hot baked potatoes

Steps:

In a saucepan over medium heat, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese. Cook and stir until cheese is melted., Serve 1-1/2 cups of cheese sauce with the baked potatoes. Refrigerate remaining sauce.

Nutrition Facts : Calories 55 calories, Fat 4g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 116mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

CHEESE SAUCE FOR PRETZELS

Cheese Sauce for Pretzels image

The texture of the cheese sauce for pretzels is velvety, and the ingredients are ones you most likely have on-hand. This is a multi-purpose sauce that's also good on nachos, burritos, baked potatoes, tortilla chips, and drizzled over cooked veggies.

Provided by lutzflcat

Categories Cheese Dips and Spreads

Time 15m

Yield 10

Number Of Ingredients 8

Ingredients

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk, or more as needed
1 teaspoon spicy brown mustard
½ teaspoon Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon salt
2 cups shredded extra-sharp Cheddar cheese

Steps:

Melt butter in a small saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting, stirring constantly for 30 seconds to 1 minute.
Stir in the milk, mustard, Worcestershire, garlic powder, and salt. Cook until mixture starts to bubble and thicken, 3 to 4 minutes.
Remove from heat and gradually stir in Cheddar cheese until melted and smooth. Keep in mind that the sauce will thicken as it cools, so if necessary, add a little more milk to reach dipping consistency.

Nutrition Facts : Calories 28.9 calories, Carbohydrate 1.9 g, Cholesterol 5.5 mg, Fat 2 g, Fiber 0 g, Protein 0.9 g, SaturatedFat 1.2 g, Sodium 118.1 mg

AWESOME CHEDDAR CHEESE DIPPING SAUCE

Awesome Cheddar Cheese Dipping Sauce image

This is an excellent recipe for dipping just about anything... veggies, bread, nachos, chicken fingers... you name it, and you can probably dip it. It's got a bit of a kick to it, and that's what makes it so yummy. Hint: When the weather gets warmer, I use less kick; when it gets colder I add more. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Dips

Number Of Ingredients 14

Ingredients

PLAN/PURCHASE
3 slice(s) bacon, chopped
3/4 cup(s) milk, full fat
1/4 cup(s) half & half
2 tablespoon(s) sweet butter, unsalted
2 tablespoon(s) flour, all purpose variety
1 tablespoon(s) frank's hot sauce (luv this stuff)
1/4 teaspoon(s) ground cumin
1/4 teaspoon(s) sweet paprika
1 pinch(es) cayenne pepper
- salt, kosher variety, to taste
- black pepper, freshly ground, to taste
4 ounce(s) extra sharp cheddar cheese, freshly grated
14 ounce(s) canned chopped tomatoes drained (i use hunt's petite diced)

Steps:

PREP/PREPARE
Gather your ingredients.
Add the bacon to a pan, over medium heat.
Cook until crispy, about 8 to 10 minutes.
Drain on paper towels and reserve.
In a small bowl, whisk the flour with the milk and half & half.
Add the milk/flour mixture and butter to a saucepan, and warm on medium low, until you see wisps of steam, about 3 to 5 minutes.
Add the hot sauce, cumin, cayenne pepper, paprika, and a bit of salt and pepper.
Turn up the heat to medium and whisk until the mixture begins to lightly simmer.
Whisk until it thickens, about 3 to 5 minutes.
Chef's Note: Do not bring the liquid up to a boil... just a light simmer is all you will need.
Reduce the heat to low, and add the cheese.
Mix until thoroughly combined.
Add the bacon and tomatoes, and stir to combine.
Chef's Note: Taste, and add more spices, if needed.
Chef's Note: This dip will store quite will in the fridge for a week, if tightly covered.
PREP/PREPARE
Place in a bowl, while still warm, and surround with your favorite dipping items. Enjoy.
Keep the faith, and keep cooking.