I use evaporated milk in this recipe as I feel it aids in creating that perfect creamy consistency without a goopy, floury taste. Evaporated milk is simply (dairy) milk that has been heated to evaporate a large portion of the water content. It’s canned and I usually find it in or near the baking ingredient area of many grocery stores.

Related: Enchilada Sauce, Rotel Dip

Ingredients

• Butter
• Garlic
• Tomatoes
• Cumin
• Cayenne
• Cornstarch + water
• Evaporated milk
• Cheese
• Chives
• Cilantro

I use medium or sharp (yellow) cheddar cheese most often with this queso recipe, but you could use a white cheddar, a mixture of both or other melting cheeses to make white queso or simply to change up the flavor.

Directions

Grate the cheese. Mince the garlic. Finely chop the tomato, chives and cilantro.

In a medium-sized pot, melt the butter over medium heat. Add the garlic, cumin and cayenne and cook for one minute until it becomes very fragrant. Turn the heat down to low and stir in the evaporated milk.

In a small bowl or glass, whisk together the cornstarch and water to create a slurry. Pour this into the pot as well.

Now add the grated cheese and stir until melted and creamy. Turn off the heat and stir in the tomatoes, chives and cilantro. Taste and add any salt and pepper or anything else you feel the queso needs.

Tips for Making

• Block cheese as opposed to pre-shredded cheese is best. Pre-shredded cheese is often coated in anti-caking ingredients such as potato starch and can make your dip clumpy.
• If you want more heat, you can increase the cayenne or add a sliced jalapeno. Another option is to add a teaspoon or more of hot sauce to this dip once made.
• Store any leftovers in an airtight container in the refrigerator for at least three days. Rewarm on the stove top or in the microwave. Reheated queso may need a little water or milk added to get back to the original consistency.

More Delicious Dip Recipes

• Taco Dip
• Corn Dip
• Buffalo Chicken Dip
• Jalapeno Popper Dip
• Spinach and Artichoke Dip
• Smoked Salmon Dip
• Shrimp Dip
• Fruit Dip
• Cookie Dough Dip
• Oreo Dip
• Dunkaroo Funfetti Dip

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Queso Recipe

Perfectly creamy Queso dip made with real cheese and butter.

Course Appetizer

Cuisine American, Mexican

Keyword dip

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 12

Calories 128kcal

Author Emma Chapman

Ingredients

• 1 tablespoon butter
• 4 cloves garlic
• 1 tomato
• ½ teaspoon cumin
• ¼ teaspoon cayenne
• 1 teaspoon cornstarch
• 1 tablespoon water
• 12 ounces evaporated milk
• 8 ounces cheddar cheese
• 2 tablespoons chives
• 2 tablespoons cilantro

Instructions

• Grate the cheese. Mince the garlic. Finely chop the tomato, chives and cilantro.
• In a medium-sized pot, melt the butter over medium heat. Add the garlic, cumin and cayenne and cook for one minute until it becomes very fragrant.
• Turn the heat down to low and stir in the evaporated milk.
• In a small bowl or glass, whisk together the cornstarch and water to create a slurry. Pour this into the pot as well.
• Now add the grated cheese and stir until melted and creamy.
• Turn off the heat and stir in the tomatoes, chives and cilantro.
• Taste and add any salt and pepper or anything else you feel the queso needs.

Notes

I use medium or sharp (yellow) cheddar cheese most often with this queso recipe, but you could use a white cheddar, a mixture of both or other melting cheeses to make white queso or simply to change up the flavor.

Block cheese as opposed to pre-shredded cheese is best. Pre-shredded cheese is often coated in anti-caking ingredients such as potato starch and can make your dip clumpy.

If you want more heat, you can increase the cayenne or add a sliced jalapeno. Another option is to add a teaspoon or more of hot sauce to this dip once made.

Store any leftovers in an airtight container in the refrigerator for at least three days. Rewarm on the stove top or in the microwave. Reheated queso may need a little water or milk added to get back to the original consistency.

Nutrition

Calories: 128kcal | Carbohydrates: 4g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 30mg | Sodium: 162mg | Potassium: 133mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 416IU | Vitamin C: 3mg | Calcium: 212mg | Iron: 0.2mg

While there’s nothing wrong with store-bought hoisin, it’s SO easy to make your own you’ll never go back! This also gives you the chance to customize this sauce to your preferences.

Related: Next up, try our homemade stir fry sauce and easy spring roll sauces.

Ingredients

• Soy sauce
• Molasses
• Sesame oil
• Rice vinegar
• Peanut butter
• Garlic
• Ginger
• Sriracha
• Cornstarch + water

Directions

Mince the garlic. Peel and mince the ginger.

In a small pot, heat the sesame oil over medium heat. Add the garlic and ginger and cook for one minute until very fragrant. Then turn the heat down to low and add the soy sauce, molasses, rice vinegar, peanut butter, and sriracha. Whisk to combine.

In a small bowl or glass, whisk together the cornstarch and water to create a slurry. Pour this into the sauce and stir until it begins to thicken (1-2 minutes). Remove from heat.

Tips for Making

• While I most often use natural peanut butter for this recipe, it’s not traditional. Soybean paste would be ideal. But this is not an ingredient I see very often at the grocery stores I shop at, and not something I tend to have on hand. So, if you are like me then natural peanut butter or almond butter are great alternatives.
• If you can’t have soy sauce, tamari or coconut aminos are a pretty good alternative.
• I find mincing the garlic and ginger is easy to do with a cheese grater or microplane.
• Store homemade hoisin sauce in an airtight container in the refrigerator for at least a week but likely longer.

Serving Suggestions

• Use this sauce as a glaze on air fryer chicken wings.
• This goes great with fresh spring rolls.
• Use this in your next homemade stir fry.
• Use hoisin to glaze air fryer salmon.
• Use as a sauce or glaze on air fryer tofu.

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Hoisin Sauce

Salty and sweet homemade hoisin sauce makes a great glaze, dipping sauce and more!

Course condiment

Cuisine Asian

Keyword sauce

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Calories 436kcal

Author Emma Chapman

Ingredients

• ¼ cup soy sauce
• 2 tablespoons molasses
• 2 teaspoons sesame oil
• 1 tablespoon rice vinegar
• 2 tablespoons peanut butter
• 2 cloves garlic
• 2 teaspoons ginger
• 1 teaspoon sriracha
• 1 teaspoon cornstarch
• 1 tablespoon water

Instructions

• Mince the garlic. Peel and mince the ginger.
• In a small pot, heat the sesame oil over medium heat. Add the garlic and ginger and cook for one minute until very fragrant.
• Then turn the heat down to low and add the soy sauce, molasses, rice vinegar, peanut butter, and sriracha. Whisk to combine.
• In a small bowl or glass, whisk together the cornstarch and water to create a slurry.
• Pour this into the sauce and stir until it begins to thicken (1-2 minutes). Remove from heat.

Notes

While I most often use natural peanut butter for this recipe, it’s not traditional. Soybean paste would be ideal. But this is not an ingredient I see very often at the grocery stores I shop at, and not something I tend to have on hand. So, if you are like me then natural peanut butter or almond butter are great alternatives.

If you can’t have soy sauce, tamari or coconut aminos are a pretty good alternative.

I find mincing the garlic and ginger is easy to do with a cheese grater or microplane.

Store homemade hoisin sauce in an airtight container in the refrigerator for at least a week but likely longer.

Nutrition

Calories: 436kcal | Carbohydrates: 45g | Protein: 14g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Sodium: 3500mg | Potassium: 934mg | Fiber: 2g | Sugar: 34g | Vitamin A: 7IU | Vitamin C: 5mg | Calcium: 123mg | Iron: 4mg

Tzatziki is the Greek word for this dip or sauce, but it also goes by the Turkish cacik. This dish is wonderful as a dip with warm pita and sliced vegetables like bell peppers, carrots or cucumbers. I also love it as a sauce or spread on things like a falafel wrap.

Related: Looking for more great dip recipes? Next up, try whipped feta or smoked salmon dip.

Ingredients

• Plain Greek yogurt
• Cucumber
• Garlic
• Vinegar
• Olive oil
• Dill
• Salt and pepper

Sometimes I will add a little fresh mint as well, but it’s optional.

Directions

Grate the cucumber. Remove excess cucumber juice by squeezing in cheesecloth or paper towels. Mince the garlic. Finely chop the dill.

In a mixing bowl, stir together the yogurt, strained cucumber, garlic, vinegar, olive oil and dill. Taste and add salt and pepper as you feel needed.

Refrigerate for at least 30 minutes and up to three days. The flavors will intensify some as the dip is stored.

Tips for Making

• I will usually peel the skin (or most of the skin) from the cucumber before grating and straining. This isn’t totally necessary but I think it results in less chewy bits in the tzatziki.
• You can add the cucumber juice to a big glass of water for a refreshing treat—no need to waste it, it’s delicious!
• If I am serving this as a dip, I will usually drizzle a little more oil on top before serving for a pretty presentation.

Serving Suggestions

Tzatziki can be used as a dip, sauce or spread—similar to hummus.

• Use a dip with fresh cut vegetables or warm pita or flatbread.
• Spread on a bagel with lox or avocado on top.
• Spread on a sandwich, wrap or hamburger—especially if it features other Mediterranean or Middle Eastern flavors.

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Tzatziki

Course Appetizer, condiment

Cuisine Greek, Mediterranean

Keyword dip

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

Total Time 8 minutes minutes

Servings 6

Calories 90kcal

Author Emma Chapman

Ingredients

• 1 cucumber
• 3 cloves garlic
• 1 teaspoon vinegar
• 2 tablespoons olive oil
• 1 tablespoon dill
• 2 cups plain Greek yogurt
• salt and pepper

Instructions

• Grate the cucumber. Remove excess cucumber juice by squeezing in cheesecloth or paper towels.
• Mince the garlic.
• Finely chop the dill.
• In a mixing bowl, stir together the yogurt, strained cucumber, garlic, vinegar, olive oil and dill. Taste and add salt and pepper as you feel needed.
• Refrigerate for at least 30 minutes and up to three days. The flavors will intensify some as the dip is stored.

Notes

This recipe makes about 2 1/2 cups of tzatziki dip, which I am listing as 6 servings in the recipe card for nutrition facts purposes. But it may be more or less servings depending what you are using it for. 

I will usually peel the skin (or most of the skin) from the cucumber before grating and straining. This isn’t totally necessary but I think it results in less chewy bits in the tzatziki.

If I am serving this as a dip, I will usually drizzle a little more oil on top before serving for a pretty presentation.

Sometimes I will add a little fresh mint as well, but it’s optional.

Nutrition

Calories: 90kcal | Carbohydrates: 4g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 25mg | Potassium: 169mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 44IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 0.2mg

My grandma typically makes Rotel cheese dip without meat, although I’ve added some notes to the recipe card below on how you could change that up (if you want).

Related: Check out our Taco Dip, Buffalo Chicken Dip, 50+ Easy BBQ Side Dishes, and our snacks and appetizers archive for more recipes!

What is Rotel Cheese Dip?

I’ve seen people call this different things, like “cowboy dip” or “ugly dip,” but in our family, we just call it Rotel. It’s made of Velveeta, a can of Rotel tomatoes, and a couple spices and herbs.

But truly, you can make this with just two ingredients in about five minutes. It’s that simple!

My grandmother usually makes this in a crockpot (or slow cooker) by adding all the ingredients and cooking on low until melted. This is a great option if you want to have this dip sitting out, but still warm during a longer party or gathering.

Another option is to make Rotel cheese dip on the stovetop. You just add all the ingredients to a pan and melt on low heat, stirring every now and again.

How Do You Make Rotel Cheese Dip Without Velveeta?

I will be the first to admit that we always make this with Velveeta (processed cheese). It’s not an ingredient I use often—in fact, this is probably one of the only recipes I use it in. But there’s just something a little nostalgic about it to me.

That being said, you can substitute the processed cheese for cream cheese and a little shredded cheddar. The consistency will be a little different, but it’s still delicious.

My family typically makes this dip without meat. But, if you want to add some cooked ground beef, sausage, or a vegetarian ground meat to this dip, it’s a great addition!

And, I’m curious, how many of you make this dip at family get-togethers? I sort of think of it as a Midwest thing, but honestly I am not even sure that’s true.

So, let me know in the comments if your family makes a version of this too. xo. Emma

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Rotel Cheese Dip

a quick and easy cheese dip recipe made from Velveeta cheese

Course Appetizer

Cuisine American

Keyword cheese dip, dip, rotel

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 126kcal

Author Emma Chapman

Ingredients

• 16 ounces Velveeta cheese
• 1 can Rotel tomatoes 10 ounces
• ¼ teaspoon chili powder
• ¼ teaspoon cayenne
• 2-3 tablespoons water
• 1-2 tablespoons cilantro chopped
• salt and pepper

US Customary – Metric

Instructions

• In a medium size pan or pot, add the cubed cheese, Rotel (do not drain), chili powder, cayenne, and a little salt and pepper.
• Melt on low heat, stirring occasionally.
• Once melted, add 2-3 tablespoons of water to thin slightly.
• Stir in the cilantro. Add more salt and pepper if desired.

Notes

You could also cook this in a crockpot on low heat. 

You can add 8-10 ounces of ground beef, sausage, or a vegetarian ground meat. Cook the meat before, then stir in once the other ingredients are melted. 

Nutrition

Serving: 1serving | Calories: 126kcal | Carbohydrates: 7g | Protein: 11g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Cholesterol: 24mg | Sodium: 901mg | Potassium: 198mg | Fiber: 0.04g | Sugar: 5g | Vitamin A: 605IU | Vitamin C: 0.1mg | Calcium: 326mg | Iron: 0.1mg

This dip is made with just five ingredients and only takes about 20 minutes to make and bake. It’s perfect for any party. It’s like buffalo chicken wings but in dip form!

Move over jalapeño popper dip and spinach and artichoke dip, because this baked buffalo chicken dip is out of this world.

Related: 50+ Easy BBQ Side Dishes

Ingredients

• Shredded chicken
• Hot sauce – I like Frank’s
• Cream cheese
• Sour cream
• Cheddar cheese

I like to use rotisserie chicken and simply remove the meat from the bones and shred it before use. But you can also bake chicken ahead of time and shred it before making this dip.

Directions

Shred the chicken and set aside. Grate the cheese and set aside as well.

In a mixing bowl, stir together the hot sauce, softened cream cheese, and sour cream. Then stir in the chicken and half of the shredded cheese.

Spread this mixture in a pie pan or square 8×8 baking dish. Top with the remaining cheese.

Bake at 375°F for 12-15 minutes until the dip begins to bubble at the edges. Top with a few chopped chives or green onions (optional).

Serve warm with toasted bread, crackers, or vegetables like carrot sticks or celery.

Tips & Substitutions

• You can use any hot sauce you prefer; anything you would use on chicken wings will work great for this recipe.
• If you want more flavor, you can add a few blue cheese crumbles or drizzle a little ranch over the top after baking.
• I prefer white cheddar for both the flavor and the color contrast to the hot sauce, but any cheddar will work well.
• I love a little green on top, so I add a couple tablespoons of chopped chives or green onions just after baking. This is just optional. I think cilantro would be yummy, too.

More Party Dip Recipes:

• Rotel Cheese Dip
• Whipped Feta Dip
• Jalapeno Popper Dip
• Smoked Salmon Dip
• Creamy Chicken Dip
• Taco Dip
• Corn Dip
• Shrimp Dip
• Cookie Dough Dip
• Oreo Dip
• Dunkaroo Funfetti Dip
• Easy Fruit Dip
• French Onion Dip

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Buffalo Chicken Dip

a creamy baked dip with just 5 ingredients

Course Appetizer

Cuisine American

Keyword buffalo chicken, chicken dip, dip

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8

Calories 245kcal

Author Emma Chapman

Ingredients

• 2 cups chicken shredded
• ½ cup hot sauce Frank's
• 8 ounces cream cheese
• ½ cup sour cream
• 1 cup cheese cheddar

US Customary – Metric

Instructions

• Shred the chicken and set aside. Grate the cheese and set aside as well.
• In a mixing bowl, stir together the hot sauce, softened cream cheese, and sour cream. Then stir in the chicken and half of the shredded cheese.
• Spread this mixture in a pie pan or square 8×8 baking dish. Top with the remaining cheese.
• Bake at 375°F for 12-15 minutes until the dip begins to bubble at the edges. Top with a few chopped chives or green onions (optional).
• Serve warm with toasted bread, crackers, or vegetables like carrot sticks or celery.

Notes

• I like to use rotisserie chicken and simply remove the meat from the bones and shred it before use. But you can also bake chicken ahead of time and shred it before making this dip.
• You can use any hot sauce you prefer; anything you would use on chicken wings will work great for this recipe.
• If you want more flavor, you can add a few blue cheese crumbles or drizzle a little ranch over the top after baking.
• I prefer white cheddar for both the flavor and the color contrast to the hot sauce, but any cheddar will work well.
• I love a little green on top, so I add a couple tablespoons of chopped chives or green onions just after baking. This is just optional. I think cilantro would be yummy, too.

Nutrition

Calories: 245kcal | Carbohydrates: 3g | Protein: 14g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 77mg | Sodium: 609mg | Potassium: 168mg | Fiber: 0.04g | Sugar: 2g | Vitamin A: 650IU | Vitamin C: 11mg | Calcium: 147mg | Iron: 1mg

This chipotle sauce has only 5 ingredients and takes literally minutes to make. While simple, it’s very flavorful and spicy and will add a lot of interest to any dish you add it to. I love this chipotle sauce drizzled inside or on top of quesadillas (or a grilled cheese sandwich), on tacos, on fajitas, on a burrito bowl, mixed into chili or you can use it almost like a dip for nachos or French fries.

Related: Looking for more sauce recipes? Next up, try stir fry sauce, cheese sauce, or Chick-fil-A sauce.

Ingredients

• Chipotle peppers in adobo
• Sour cream
• Mayo
• Cilantro
• Honey

You may also want to season with a little salt and pepper.

Directions

Add all the ingredients to a food processor. Puree. I like to leave this sauce a little chunky, but you can puree until completely smooth if you prefer.

I like this sauce on a thicker side, almost a spread or thin dip. But if you want to thin this sauce more, add a few tablespoons of water as you begin to puree. Add more (a few tablespoons at a time) until you get the consistency you are looking for.

Store any leftover sauce in an airtight container in the refrigerator for up to 5 days.

Tips & Substitutions

• You can substitute plain Greek yogurt for the sour cream.
• You can substitute brown sugar for the honey if you prefer.
• I think this sauce is plenty spicy (heat) as is, but if you want to add more try adding 1/4 teaspoon of cayenne or more.
• If you don’t have a food processor, a blender can work for this recipe, or even an immersion blender and a mixing bowl.

Serving Suggestions

• Chicken Verde Enchiladas
• White Sauce Vegetable Enchiladas
• Healthy Grain Bowls
• Vegetarian Crunch Wrap Supreme
• Tempeh Taco Salad
• Taco Dip
• Turkey Chili
• Sheet Pan Totchos

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Chipotle Sauce

Course condiment

Cuisine American, Mexican

Keyword chipotle, sauce

Servings 8

Calories 95kcal

Author Emma Chapman

Equipment

• Food processor

Ingredients

• 7 ounces chipotle peppers in adobo sauce 1 can
• ½ cup sour cream
• ¼ cup mayo
• ¼ cup cilantro
• 1 teaspoon honey
• salt and pepper

Instructions

• Add all the ingredients to a food processor.
• Puree. I like to leave this sauce a little chunky, but you can puree until completely smooth if you prefer.
• Taste and season with salt and pepper if you think it needs it.

Notes

This recipe makes around 2 cups of sauce. In the nutrition facts, I’ve listed 1/4 cup as a serving size.

If you want to thin this sauce more, add a few tablespoons of water as you begin to puree. Add more (a few tablespoons at a time) until you get the consistency you are looking for.

Store any leftover sauce in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 95kcal | Carbohydrates: 6g | Protein: 0.4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 49mg | Potassium: 22mg | Fiber: 2g | Sugar: 3g | Vitamin A: 129IU | Vitamin C: 0.3mg | Calcium: 15mg | Iron: 1mg

This cheese sauce recipe is super easy to make on the stove top in under 10 minutes. And with only five basic ingredients you may already have everything you need to make this cheese sauce tonight.

Related: Looking more more melted cheese recipes? Next up, try Rotel cheese dip, spinach and artichoke fondue or beer cheese fondue.

Ingredients

• Butter
• All-purpose flour
• Milk
• Cheese – I like sharp cheddar
• Garlic powder
• Salt and pepper

Directions

In a small to medium pot, melt the butter over medium heat. Whisk in the flour, garlic powder, and just a little salt and pepper. This will create a paste-like batter, called a roux. This is the basis of all sorts of sauces and gravy recipes. Let the roux bubble and cook for a couple minutes; this lets the flour cook.

Incorporate the milk by whisking in with the roux. The goal is to whisk well enough that no lumps remain.

Turn the heat off and whisk or stir in the grated cheese. The cheese should fully melt within a few minutes of stirring. If it doesn’t, turn the heat back on for a minute just to rewarm the mixture. You don’t want to overheat the sauce as the cheese melts.

Taste and season with more salt and pepper as needed.

If you have leftovers, you can store in an airtight container in the refrigerator for up to a week. Rewarm on the stovetop over low/medium heat or in the microwave in 30-second increments until melted.

Tips for Making

• Use block cheese as opposed to pre-shredded cheese. The pre-shedded cheese has preservatives that keep it from clumping in the bag and these can leave your sauce with lumps or an overly stringy texture.
• If you don’t like shredding block cheese by hand with a grater, you can do it in a food processor as well.
• While I usually make this cheese sauce with sharp cheddar, you can use any melty cheese you like. Other great options are gruyere, pepper jack for some spice, or fontina.
• Feel free to add more seasoning or spices you like! This cheese sauce recipe is pretty basic and goes well with lots of different things, but you can totally change it up with more spices or seasonings stirred in.
• If you want to thin this sauce more (sometimes I feel it needs it when reheating), I like to use chicken stock or water rather than milk.

Serving Suggestions

• Air fryer broccoli
• Air fryer brussels sprouts
• Air fryer cauliflower
• Air fryer asparagus
• Air fryer French fries
• Roasted Brussels sprouts
• Roasted cauliflower
• Roasted asparagus
• Sliced apples – I especially love sour apples and cheese sauce
• Tortilla chips
• Soft pretzel bites

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Cheese Sauce

Course condiment

Cuisine American

Keyword cheese, sauce

Prep Time 3 minutes minutes

Cook Time 5 minutes minutes

Total Time 8 minutes minutes

Servings 4

Calories 331kcal

Author Emma Chapman

Ingredients

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 2 cups grated cheese
• ⅛ teaspoon garlic powder
• salt and pepper

Instructions

• In a small to medium pot melt the butter over medium heat.
• Whisk in the flour, garlic powder, and just a little salt and pepper. This will create a paste-like batter, called a roux. This is the basis of all sorts of sauces and gravy recipes.
• Let the roux bubble and cook for a couple minutes; this lets the flour cook.
• Incorporate the milk by whisking in with the roux. The goal is to whisk well enough that no lumps remain.
• Turn the heat off and whisk or stir in the grated cheese. The cheese should fully melt within a few minutes of stirring. If it doesn’t, turn the heat back on for a minute just to rewarm the mixture. You don’t want to overheat the sauce as the cheese melts.
• Taste and season with more salt and pepper as needed.

Notes

If you have leftovers, you can store in an airtight container in the refrigerator for up to a week. Rewarm on the stovetop over low/medium heat or in the microwave in 30-second increments until melted.

Use block cheese as opposed to pre-shredded cheese. The pre-shedded cheese has preservatives that keep it from clumping in the bag and these can leave your sauce with lumps or an overly stringy texture.

If you don’t like shredding block cheese by hand with a grater, you can do it in a food processor as well.

While I usually make this cheese sauce with sharp cheddar, you can use any melty cheese you like. Other great options are gruyere, pepper jack for some spice, or fontina.

Feel free to add more seasoning or spices you like! This cheese sauce recipe is pretty basic and goes well with lots of different things, but you can totally change it up with more spices or seasonings stirred in.

If you want to thin this sauce more (sometimes I feel it needs it when reheating), I like to use chicken stock or water rather than milk.

Nutrition

Calories: 331kcal | Carbohydrates: 7g | Protein: 16g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 438mg | Potassium: 142mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 840IU | Calcium: 477mg | Iron: 0.3mg

This Chick-fil-A sauce recipe is made from just four simple ingredients. These are things I usually already have in your refrigerator most of the time. The recipe I’m sharing below, to me, tastes exactly like the restaurant version. But when you make it yourself you can customize it to your preferences.

Related: I love this sauce recipe on everything from baked chicken, air fryer wings (as the dipping sauce) to air fryer French fries. It’s great on store-bought air fryer fries, like waffle fries, too!

Ingredients

• Mayo – I like real mayo but Miracle Whip is fine too
• Mustard – Standard, yellow mustard
• BBQ sauce – Any store-bought brand you like works
• Honey

I will note, if you want this to taste like a copycat Chick-fil-A sauce then you will want to use the most basic (plain) ingredient options. If you use a spicy BBQ sauce, for example, it will not taste as much like the restaurant version.

Directions

In a small- to medium-size mixing bowl, combine all the ingredients. Stir until well combined, the sauce will be an orange color.

The amounts listed will make about 1/3 cup of sauce. Feel free to double or triple this recipe if you want to make a larger amount.

Tips & Substitutions

• If you want to add a little heat, use a spicy BBQ sauce or add 1/4 teaspoon or more of cayenne.
• If you want to make a vegan version of this, you can substitute the mayo for Vegenaise (or similar vegan mayo option) and the honey for maple syrup or agave.
• Sometimes I will use dijon mustard instead of yellow mustard as I like the slightly more spicy flavor.

More Sauce & Dressing Recipes

• Honey mustard dressing
• Ranch dressing
• Homemade BBQ sauce
• How to make Mayonnaise
• 3 Easy Spring Roll Sauces
• Alfredo sauce
• Seafood sauce

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Chick Fil A Sauce

how to make a copycat version of this beloved sauce

Course condiment

Cuisine American

Keyword sauce

Prep Time 2 minutes minutes

Total Time 2 minutes minutes

Servings 2

Calories 239kcal

Author Emma Chapman

Ingredients

• ¼ cup mayo
• 1 teaspoon yellow mustard
• 1 tablespoon BBQ sauce
• 1 tablespoon honey

Instructions

• In a small- to medium-size mixing bowl, combine all the ingredients.
• Stir until well combined, the sauce will be an orange color.
• The amounts listed will make about 1/3 cup of sauce. Feel free to double or triple this recipe if you want to make a larger amount.

Notes

If you want this to taste like a copycat Chick-fil-A sauce, then you will want to use the most basic (plain) ingredient options. If you use a spicy BBQ sauce, for example, it will not taste as much like the restaurant version.

Nutrition

Calories: 239kcal | Carbohydrates: 13g | Protein: 0.5g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 296mg | Potassium: 35mg | Fiber: 0.2g | Sugar: 12g | Vitamin A: 40IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 0.2mg

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This air fryer meatball recipe is pretty simple. These will go will with just about any sauce or gravy you want to serve them with. But, if you want something even more flavorful, try my stuffing meatballs. I also love that when you cook with your air fryer you can see all the liquid fat that drains off as they cook (it will be in the bottom of the air fryer, under the grate). So, this is a lighter option for cooking something delicious that hopefully your whole family will love.

Related: Not sure what to serve these with? Try this easy vodka sauce and any pasta or gnocchi you have on hand.

Ingredients

• Ground beef, pork or a mix – see notes
• Italian breadcrumbs
• Milk
• Egg
• Garlic
• Parmesan cheese – the powdery kind is great for this recipe
• Salt and pepper

If you want to add more spices to this mix, you totally can! Some things to try might be onion powder, cayenne, chili powder, or even Italian seasoning.

Directions

Mince the garlic.

In a large bowl, combine all the ingredients. Mix together to create a meatball batter. Use your (clean) hands to form 16 balls, roughly the same size.

Spray your air fryer grate with a little nonstick spray. Then place the meatballs inside.

Air fry at 400°F (204°C) for 12 minutes. The internal temperature should reach 165°F, but you can also cut one open to check that it’s no longer pink inside (a tiny bit of pink is OK, but it should not be raw).

Serve warm with pasta and sauce, gravy and mashed potatoes, or whatever else your heart desires.

Tips & Notes

• If you want, you can add parchment paper to your air fryer. If you do, for this recipe I would recommend add some slits or holes to the center so the excess fat can drain off to the bottom (under the grate).
• The outside of these meatballs will be almost crispy, as the air fryer is a great tool for, well, air frying. So, these also can make an excellent appetizer. But do take care not to overcook them or they can become dry.
• I like to use a mix of ground meat for this recipe. I often use “Boston Burger” ground meat, which is 60% beef and 40% pork and pretty common at the grocery store I frequent. But any ground meat can work in this recipe! Just keep in mind if you use a more lean (chicken, turkey) ground meat, the nutrition facts will vary from the ones in my recipe card below.

Serving Suggestions

Here are some vegetable and other side dish options to go with these air fryer meatballs:

• Roasted Carrots
• Roasted Asparagus
• Roasted Cauliflower
• Roasted Brussels Sprouts
• Roasted Sweet Potatoes
• Roasted Green Beans
• Baked Potatoes – in the oven, air fryer or microwave

Print

Air Fryer Meatballs

simple, juicy meatballs you can cook in the air fryer

Course Main Course

Cuisine American

Keyword air fryer, meatballs

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 16 meatballs

Calories 97kcal

Author Emma Chapman

Equipment

• Air Fryer

Ingredients

• 1 pound ground beef or a mix of ground meats
• ⅓ cup Italian breadcrumbs
• ¼ cup milk
• 1 egg
• 4 cloves garlic
• ⅓ cup Parmesan cheese the powdery kind
• salt and pepper

Instructions

• Mince the garlic.
• In a large bowl, combine all the ingredients. Mix together to create a meatball batter.
• Use your (clean) hands to form 16 balls, roughly the same size.
• Spray your air fryer grate with a little nonstick spray. Then place the meatballs inside.
• Air fry at 400°F (204°C) for 12 minutes. The internal temperature should reach 165°F.
• Serve warm with pasta and sauce, gravy and mashed potatoes, or whatever else your heart desires.

Notes

If you want, you can add parchment paper to your air fryer. If you do, for this recipe I would recommend add some slits or holes to the center so the excess fat can drain off to the bottom (under the grate).

The outside of these meatballs will be almost crispy, as the air fryer is a great tool for, well, air frying. So, these also can make an excellent appetizer. But do take care not to overcook them or they can become dry.

I like to use a mix of ground meat for this recipe. I often use “Boston Burger” ground meat, which is 60% beef and 40% pork and pretty common at the grocery store I frequent. But any ground meat can work in this recipe! Just keep in mind if you use a more lean (chicken, turkey) ground meat, the nutrition facts will vary from the ones in my recipe card below.

Nutrition

Calories: 97kcal | Carbohydrates: 2g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 32mg | Sodium: 91mg | Potassium: 97mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 42IU | Vitamin C: 0.3mg | Calcium: 42mg | Iron: 1mg