Nachos and dips

Pick one hot dish and one cold dip for an easy spread, and scale recipes up for bigger groups. Canned beans, rotisserie chicken, jarred salsa and pre-shredded cheese do most of the work. Keep extra chips, crackers and cut vegetables on hand for dipping, and set out small bowls so guests can help themselves without crowding one platter.

Common questions

How do you keep nachos from getting soggy?

Use thick, sturdy tortilla chips and spread them in a single layer on a sheet pan. Layer cheese and toppings in two rounds so every chip gets some, and bake just until the cheese melts. Add wet toppings like salsa, sour cream and guacamole after baking, or serve them on the side, and eat right away.

How do you keep guacamole from turning brown?

Browning happens when avocado is exposed to air. Mix in plenty of lime juice, then press plastic wrap directly onto the surface of the guacamole so no air is trapped. Another method is to smooth the top and cover it with a thin layer of water, pouring it off before serving. Refrigerate and eat within a day.

How do you keep queso smooth and not grainy?

Melt cheese gently over low heat and add it gradually, stirring constantly. American cheese contains emulsifiers that help keep queso smooth, so many recipes use it alongside other cheeses. A little evaporated milk or a cornstarch slurry also helps. Shred cheese from a block, since anti-caking agents in bagged cheese can make the texture gritty.

How long can dips sit out at a party?

The USDA recommends not leaving perishable foods, including dairy-based dips and guacamole, at room temperature for more than two hours, or one hour above 90F. Set out smaller portions and refill from the fridge, or nestle cold dips in a bowl of ice. Keep hot dips like queso warm in a small slow cooker.