R/T's Cheesy Dip
This is a recipe I put together to closely resemble a cheese dip for tortilla chips that I had at a TGIFridays a long time ago. I kinda like mine better.
This is a recipe I put together to closely resemble a cheese dip for tortilla chips that I had at a TGIFridays a long time ago. I kinda like mine better.
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 24 oz velveeta process cheese
- 8 oz kraft mexican shredded cheese cheddar, asadero, queso quesadilla, monterey jack
- half & half
- 1/2 c baby spinach chopped fine
- 1/4 c sun dried tomatoes chopped fine
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1 tbsp chipotle dried, chopped
- 1/8 tsp 100% pain hot sauce
- Carbohydrate 3.75207354166667 g
- Cholesterol 158.76 mg
- Fat 50.281015625 g
- Fiber 0.585018760515998 g
- Protein 38.1405014583333 g
- Saturated Fat 31.9195743333333 g
- Serving Size 1 1 Serving (158g)
- Sodium 993.031645833334 mg
- Sugar 3.16705478115067 g
- Trans Fat 2.63296383333333 g
- Calories 618 calories
Step-by-step
- Cut Velveeta into cubes (it melts easier).
- Melt Velveeta in saucepan, add Half & Half as Velveeta melts. Keep adding half & half until cheese mixture is desired consistency. Since the sauce will thicken as it cools, I keep the sauce a little on the thin side.
- Add all remaining ingredients and simmer for 15 minutes.
- Transfer to 2 quart slow cooker to keep cheese dip hot while serving.
Operating on a strict budget of pantry staples requires an ingredient base that yields maximum volume without specialized culinary equipment. Processed cheese like Velveeta contains emulsifying salts, specifically sodium citrate, which prevent the fats and proteins from separating during melting. Standard aged cheeses break down into a greasy pool and a solid mass when heated directly because those emulsifiers are absent. Cube the cheese into uniform half-inch pieces before applying heat to ensure even surface area contact. Introduce the dairy liquid gradually rather than pouring it all at once. Half-and-half provides the milk fat needed to thin the sauce without curdling. Keep the burner set to low heat. High temperatures scorch milk proteins instantly, leaving an acrid flavor throughout the batch. Simmering the mixture for fifteen minutes allows the dried chipotle, chili powder, and black pepper to hydrate and disperse their flavor compounds uniformly into the fat phase. Because this dip relies on emulsifiers that reset as the temperature drops, proper holding technique is essential. Transfer the finished sauce to a two-quart slow cooker on its lowest warm setting. Direct contact with an uninsulated pan bottom over direct burner heat will burn the sugars in the dairy within minutes. When dealing with leftovers, expect the sauce to firm significantly in the refrigerator due to the saturated fats solidifying. Reheat chilled portions gently on the stovetop over low heat, whisking in an additional tablespoon of half-and-half to restore the original emulsion. Freezing is not recommended because the water and fat components separate permanently upon thawing, resulting in a grainy texture that cannot be re-emulsified.
