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Macho Nacho Six Cheese Dip

Macho Nacho Six Cheese Dip

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degree-icon Easy
time-icon 5 Minutes
time-icon 20 Minutes
time-icon N/A
time-icon 5 Cups
time-icon 1/2 Cup
diet-icon N/A
degree-icon Easy
time-icon 5 Minutes
oven-icon 20 Minutes
snow-icon N/A
plate-icon 5 Cups
dish-icon 1/2 Cup
diet-icon N/A

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Macho Nacho Six Cheese Dip
  • ½ cup MagicalButter
  • 12 ounces 4-cheese Mexican blend, shredded
  • 10 ounces canned Mexican-style diced tomatoes
  • 8 ounces sharp cheddar cheese, shredded
  • 2 cups whole milk
  • 1 cup heavy cream
  • ½-⅔ cup hot sauce (adjust heat to preference)
  • ½ cup Parmesan cheese
  • ¼ cup flour
  • 2 tablespoons goat cheese or cream cheese
  • 2 tablespoons chipotle in adobo sauce
  • 1 tablespoon garlic
  • 1 tablespoon chili powder
  • 1 pinch salt

How To

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Macho Nacho Six Cheese Dip
  • In a sauté pan over medium-high heat, melt the MagicalButter for 45-60 seconds. Then, add the garlic, chili powder, and flour, and cook for 3-4 minutes.
  • Add the goat cheese or cream cheese, and cook for 1-2 minutes, stirring constantly.
  • Add the milk and heavy cream, whisk, and cook for an additional 2-3 minutes.
  • Add the Parmesan and 4-cheese Mexican blend, and whisk until all the cheeses are well combined.
  • Stir in the diced tomatoes and chipotle; then, whisk in the cheddar cheese until smooth.
  • Add the hot sauce, and stir thoroughly.
  • Transfer your Macho Nacho Six-Cheese Dip to a serving bowl, and enjoy!