This Classic Nacho Cheese Dip is a favorite come kickoff (or tipoff) in our house!
I love going to football games. I love going to basketball games. Heck, I’ll even put up with going to baseball games. Hah…I kid. I enjoy a good baseball game, too. After all, baseball games are a great excuse to grab ballpark food! Although we do have a fun minor league baseball team, we don’t have a lot of other options in our immediate vicinity for live sports.
That’s ok, though. Truthfully, I kinda enjoy watching the games on tv more than going in person. The beer is cheaper, the seats are more comfortable, and you can rewind awesome plays to watch them again. Win-win-win-loss. Huh? Who put that loss in there? Oh, yeah, the lack of ballpark food. There’s just something so enticing about delicious ballpark food!
I’ve always enjoyed some good ballpark nachos. You know the ones I’m talking about. The round tortilla chips with the vibrant (almost radioactive) orange nacho cheese. The other day, I decided it might be fun to recreate some ballpark nachos here at home. I looked at several recipes, and I quickly decided that it would no longer be fun to recreate ballpark nachos.
Apparently the secret to ballpark nachos is a stack of sliced American cheese (the kind in the individual plastic wrappers), milk and a bit of butter. Uhhh. Yeah, I’ll pass on that idea. So I decided to fall back to my Classic Nacho Cheese Dip instead.
Everyone needs a go-to recipe for cheese dip, and this one will absolutely not disappoint. It’s not as easy as microwaving slices of American cheese, but it’s still a relatively easy recipe. The hardest part is making sure you don’t eat it all before the game starts!
What is your favorite ballpark/stadium snack? (It’s still ok to say nachos!)
Classic Nacho Cheese Dip
- 2 Tbsp unsalted butter
- ½ medium white onion diced
- 1 jalapeno seeded and diced
- 2 cloves of garlic diced
- 2 Tbsp all-purpose flour
- ½ tsp cumin
- ¾ cup milk
- 8 ounces Monterey Jack cheese cubed
- 12 ounces mild cheddar cheese cubed
- 10 oz. diced tomatoes and green chilies, drained
- 4.5 oz. diced green chilies, drained
- 2 Tbsp fresh cilantro chopped
- ½ cup sour cream
- Using a deep frying pan, melt the butter over medium-high heat. Once melted, add the diced onions and diced jalapenos. Cook over medium-high heat for 5-6 minutes, or until onions begin to turn soft. Add diced garlic and cook for 2 more minutes, stirring often.
- Whisk the flour and cumin into the pan and cook for about 45 seconds, stirring constantly.
- Add the milk and cubed cheeses. Reduce heat to medium-low and cook for 8-10 minutes, stirring occasionally, or until cheese has completely melted.
- Remove from heat and stir in the canned diced tomatoes, canned diced chilies, cilantro and sour cream; stir until well combined.
- Transfer mixture to a serving bowl; serve hot with tortilla chips.