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Velveeta substitute for Rotel cheese dip
Rich N wrote:
> Frogleg > wrote in message >. .. > >>On 20 Sep 2003 15:31:08 -0700, (Rich N) wrote: >> >> >>>When I lived in Texas, a popular dip for chips was called Rotel cheese >>>dip. Melt a brick of Velveeta and pour in a can of Rotel tomatoes and >>>chiles. Now that I no longer want to eat Velveeta (too many >>>additives), would anyone suggest a substitute? Could I just melt some >>>cheddar cheese, or would I need something else to keep the cheese from >>>separating? >> >>"Processed" cheese (Velveeta, American whatever, Laughing Cow) is a >>sure-fire smooth melter. Things involving Real Cheese, like fondue, >>require the addition of starch, liquid, and very careful application >>of heat to result in a smooth and creamy sauce. They also tend to turn >>to globs surrounded by fat when cooled. You might try making a white >>sauce (flour, butter, milk) and adding grated cheese and Rotel or >>Rotel-equivalent and keeping it in a warmed dish or pot of some sort. > > > Thank you, Frogleg, you are quite right. That's what I'm going to > try, after making the version with American cheese slices yesterday. > No judgment on anyone who likes them, but they made me sick. I was > surprised to discover that the Kraft brand was good ole pastuerized > process cheese food. I may try getting some American cheese from the > deli also. The dip tasted good but I had a sort of hangover > afterwards, I'm not used to eating food with that many additives. Here's the classic recipe for fondue: 1 garlic clove, halved 1-1/2 c. dry white wine 1 Tbs. brandy or lemon juice 1 lb. (4 c.) shredded Swiss cheese 3 Tbs. all-purpose flour dash pepper dash ground nutmeg chunks of crusty French bread Rub garlic inside fondue pot or saucepan; discard garlic. Pour wine into pot and heat on low but do not boil. Stir in brandy or lemon juice. In a medium mixing bowl, toss cheese with flour until blended. Add cheese to hot wine mixture by handfuls, stirring constantly with a wooden spoon until cheese is melted. Stir in pepper and nutmeg to taste. Spear chunks of bread on long-handled fondue forks or long bamboo skewers and dip in the sauce. Suppose you used this technique; start with the Rotel tomatoes, and add shredded monterrey jack and colby cheese dredged in flour? You might have to thin it with a little cream or cottage cheese. I think it might work. Best regards, Bob |
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