Who's ready for football? My husband loves college football, so of course, my eight-year-old daughter does, too. They're already planning their "game time," their special time together on the couch watching their favorite teams.
While they're watching -- which is so cute to see btw, because my daughter doesn't understand the game -- I'm usually fixing snacks.
I like to serve food that tastes good, but is also high quality. That's why one of my favorite dishes to make them is my mustard nacho cheese dip (come one, we need some traditional football foods), but I use the best ingredients I can find.
I start with organic cheddar cheese and stir evaporated milk into my dip when cooking it, because it keeps it creamy. This way I don't have to use plain American cheese, but can elevate the flavors with sharp cheddar. Plus, the added mustard gives it a little bit of heat for complexity. And I finish it off with chives for an added herby taste.
Here I'm serving my cheese dip with waffle fries and broccoli.
Mustard Nacho Cheese Dip RecipeIngredients:
- 8 oz sharp cheddar cheese
- 1 tablespoon corn starch
- 12 oz evaporated milk (1 can)
- 2 teaspoons yellow mustard
Grate the cheese, and toss in a bowl with the corn starch.
Put the cheese, along with the evaporated milk and mustard, in a saucepan over low heat. Continually stir until completely melted and smooth.
Recipe based on Cheese Sauce from Serious Eats.
The fries work perfectly with my cheese dip. Together, you get a mouthful of creamy, crunchy, salty, peppery, plus a subtle tang of mustard. Yum!
And because the dip is so good, I can even put out broccoli, and my daughter will actually eat a few pieces. Miracle!