everything travel and lifestyle

Nachos Cheese and Salsa Dip

Nachos Cheese and Salsa Dip

Yet another recipe! Trust me, this one is by far one of my favourites. After writing about the Lemon Detox Water, I started getting more interested in recipes and today, I’ll be doing Nachos with Cheese and Salsa Dip! Although it does take quite a while to prepare the ingredients (especially if you’re a beginner like me), it’s very easy to make and tastes amazing. 

Cheese Dip




2 tbsp butter

2 tbsp flour

1 cup whole milk

6oz sharp cheddar (shredded) 1.5 cups

1/4 tsp salt

1/4 tsp chilli powder

nachos (I used tortillas though, it worked fine)




1. Add the butter and flour to a small sauce pot. Heat and whisk the butter and flour together until they become bubbly and foamy.

2. Whisk the milk into the flour and butter mixture. Turn the heat up slightly and allow the milk to come to a simmer while whisking. When it reaches a simmer, the mixture will thicken. Then, turn off the heat.

3. Add in the shredded cheddar, one handful at a time, until its completely melted. If needed, place the pot over a low flame to help the cheese melt.

4. Once all the cheese is melted, stir in the salt and chilli powder. If the sauce becomes too thick, simply whisk in an additional splash of milk.

5. Leave to cool and then enjoy!


Salsa Dip

One of my personal favourite as a Nacho dip would be Salsa. I love the one from TGIF and so I decided to make my own. I was so disappointed that I didn’t add in more ingredients because it was so goooood! Well, it gives me a reason to make another one tomorrow. Anyway, let’s get to the recipe.



3 large tomatoes, finely chopped (vine ripened is the best)

1/2 a red onion, very finely chopped

2 tablespoons of coriander

juice of 1 small lime

1 tablespoon of lemon juice

2 teaspoons dried chilli flakes

2 teaspoons chilli sauce

1 teaspoon of parsley (dry or fresh)

1/2 teaspoon garlic

salt and pepper to taste

nachos (I used tortillas though, it worked fine)



  1. Mix all of the ingredients together.
  2. Using a pestle (or fork) mush the mixture to bruise the tomatoes.
  3. It can be eaten straight away, but is best if left in the fridge overnight to marinate.

And there we go! I really enjoyed making this and I’m proud of the outcome. Even my siblings enjoyed the salsa. Thanks for reading!