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Nacho dip without Velveeta?
On 9 Jun 2004 17:12:27 -0700, (Josh Meyer) wrote:
>I'd like to make a big crock pot full of nacho cheese dip. A few of
>my guests don't eat partially hydrogenated oils, so I guess I can't
>use Velveeta. I'm worried about the dip separating if I use "real"
>cheese. Any suggestions?
From the Kraft web site.
Ingredients: "MILK, WATER, MILKFAT, WHEY, WHEY PROTEIN CONCENTRATE,
SODIUM PHOSPHATE, MILK PROTEIN CONCENTRATE, LESS THAN 2% OF SALT,
SORBIC ACID AS A PRESERVATIVE, SODIUM ALGINATE, SODIUM CITRATE,
APOCAROTENAL (COLOR), ANNATTO (COLOR), ENZYMES, CHEESE CULTURE. "
Go ahead and use Velveeta.
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