The way I made this sauce was great over nachos. I first made the recipe as written. I didn't like the chilis at all. Plus I felt like all that butter was not necessary. So the second time I cut it to 1/4 cup of butter, 3 cups of cheese and 3/4 cup of sour cream. It was GREAT! I added a tad bit of milk to give it a consistancy that we wanted. The key is to put the butter on LOW, let it melt, add the cheese, on LOW and let it melt. Then, on LOW, begin stirring the butter and melted cheese until it is mixed. This will occur, you just have to have some patience. If you don't you will get a clumpy mess. But that clumpy mess will smooth over time on LOW. Did I mention you should do it on LOW?? ;-)
Was this review helpful?
43 users found this review helpful
The way I made this sauce was great over nachos. I first made the recipe as written. I...