This sauce is a delight over steamed vegetables, or as a topping for veggie tostadas. As the title implies, it’s not the best nutritional choice – but a great occasional treat.
Makes about 2 cups - serves 4.
1/2 cup milk
1/4 cup cream cheese
1/4 cup red salsa
1/4 cup shredded cheddar
2 Tbsp. shredded jack
To make cheese sauce, heat milk in a non-stick or enamel pan. Add cream cheese and let melt over low heat, stirring occasionally. Add salsa and heat until bubbling. Turn off heat and add cheddar and jack without stirring. Let stand two minutes, then stir.
Pour over nachos, or into bowl to serve as a dip. It will thicken as it stands.