Nacho Cheese Dip

This cheesy mexican dip is a crowd pleaser and the perfect entree to Taco Tuesday! If you're like a bit of heat add some fresh chilli to the garnish.

20 mins serves 6


2 tablespoons Anchor Butter

2 tablespoons flour

1 ½ cups Anchor Fresh Milk

½ teaspoon salt

1 teaspoon smoked paprika

150g Mainland Cheddar Cheese (grated)

1 large tomato, diced (discard seeds)

2 spring onions, finely sliced

Corn chips and vegetable sticks to serve


  1. Melt the butter in a saucepan over a medium heat. Once the butter is melted add the flour. Stir with a whisk or wooden spoon until it bubbles.
  2. Gradually pour in the milk and continue to whisk ensuring there are no lumps. 
  3. Bring to the boil and simmer for a few minutes.  Add the paprika and salt.
  4. Add the cheese and gently combine until the cheese is incorporated.
  5. Pour into a warm bowl and top with tomato and spring onion.
  6. Serve with corn chips and vegetable sticks.