Nacho Cheese Dip

serves 6
20 mins


2 tablespoons Anchor Butter

2 tablespoons flour

1 ½ cups Anchor Full Cream UHT Milk

½ teaspoon salt

1 teaspoon smoked paprika

150g Anchor Shredded Cheddar

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.