Showing posts with label Ro-tel cheese dip. Show all posts
Showing posts with label Ro-tel cheese dip. Show all posts

Tuesday, December 22, 2009

The Secret to Good Queso (Reprive)

The pictures are new, but the text is a repeat of a post from last December--Please enjoy!


I can remember the first time I tasted queso. It was at a family get-together, and I think my aunt brought it.

It was homemade, and we thought it was So Exotic.

We even called it by an exotic name--"Ro-tel cheese dip".

Back in the "olden days", Ro-tel tomatoes came two ways--with green chilies, or without. The recipe was so simple--one can of Ro-tel tomatoes to one pound of Velveeta. Which meant if you bought the big box of Velveeta, you needed two cans.

These days, you can buy untold varieties of Ro-tel tomatoes. I saw some the other day that were flavored with lime juice and cilantro. (Something about that sounds sooo good.)

They also come already diced, which is where the problem lies. Most people, these days, when they make ro-tel dip, just chunk up the Velveeta and pour the diced Ro-tel tomatoes over the top, then melt it all together in the microwave. Now, I have to say, it's not bad that way. But if you use the old recipe of two cans of diced Ro-tel to two pounds (the big box) of Velveeta, it's not the right consistency, and to me, it doesn't taste as good as the way we did it back in the "olden days".

And how did we do it "back in the day" before Ro-tel came already diced? We opened up the two cans of Ro-tel, dumped it into a blender or food processor, and more or less liquefied it. Then chunked up the Velveeta, poured the liquefied Ro-tel over the top, and melted it in a double boiler, or very carefully in a regular saucepan, on top of the stove.




Stay with me, now! I'm not advocating ditching the microwave!! Melted is melted, I don't care which way you do it! BUT--and this is the BIG SECRET--whether you buy the old fashioned, whole Ro-tel tomatoes, or whether you buy the diced ones---throw them in the blender and liquefy them all first.

You may not think it would make that much difference, but it does, TRUST me. The flavors of the tomatoes and the spices blend with the cheese so much better.


Microwave on about 80%, and stop and stir every few minutes or so.



Once it the Velveeta gets melted and you can really stir and blend it together, it looks disgusting, but persevere!


Continue to stir, and all of a sudden, it will go from weird looking mixture to
the Best Cheese Dip Ever.
Now you know I can't do a recipe without giving you some variations. Add one of the following stir-ins for something different:
  • cook and drain 1/2 lb to a pound of ground meat or pan sausage and stir into dip
    add a small container of chopped or sliced black olives
  • for a creamier dip, use one can of Ro-tel, one pound of Velveeta, and after melting, add an 8 oz container of sour cream and a packet of ranch dressing mix.
  • add a large can of chili when you add the tomatoes; heat and stir all together

But my very favorite way to eat this dip is just plain, made from two cans of liquefied Ro-tel and the big box of Velveeta.

Pass the Ruffles, please.

Good cooking, and good eating!

Wednesday, December 31, 2008

Happy New Year!

Here we come down to the final countdown of the holiday season. We'll have a family gathering tomorrow at my parent's house; then my brother and family will be heading back to Cincinnati on Friday, and my husband and I will start our final prep and frantic activity before leaving on Monday to go back to Georgia.

In the meantime, I'm making some "hoovy doovies" (as we say at my house) for my family tonight, along with some goodies for the family dinner tomorrow.

Tonight we'll be having cocktail wieners in "secret sauce", the best queso dip with chips, and either pastrami sandwiches on sub-buns or beef fajitas, not sure which. I also have some chocolate peanut butter chip cookies I made last night (just the standard recipe from the back of the Reeses' peanut butter chip package, no secret to this one!) and some snow-drop cookies I made this afternoon. We'll probably toast the New Year in with eggless eggnog, if we're still awake.

Tomorrow's menu will include black-eyed peas with rice; Mexican cornbread; coleslaw; and a variety of chips and dips and desserts. For my contribution, I've already made a pot of black-eyed peas--my Mom makes hers with the leftover ham bone from Christmas, I make mine just like I do 10-bean soup, with chicken and ground meat. I have poppy seed cakes in the oven as we speak--one to take to family dinner tomorrow, one made as two loaves to gift to a couple of people. I'll also be making spinach dip and crab spread, (made with a combination of crab and shrimp this time) and will probably take a plate of leftover cookies.


I love the smells going on in my kitchen right now--peas are simmering, cocktail wieners are parboiling, cakes are baking...Ummmm, makes me want to bottle this up and give it away!

Hoping you and yours will have a happy and safe New Year!

Good cooking, and good eating!

Thursday, December 4, 2008

The Secret to Good Queso Dip

I can remember the first time I tasted queso. It was at a family get-together, and I think my aunt brought it.

It was homemade, and we thought it was So Exotic.

We even called it by an exotic name--"Ro-tel cheese dip".

Back in the "olden days", Ro-tel tomatoes came two ways--with green chilies, or without. The recipe was so simple--one can of Ro-tel tomatoes to one pound of Velveeta. Which meant if you bought the big box of Velveeta, you needed two cans.

These days, you can buy untold varieties of Ro-tel tomatoes. I saw some the other day that were flavored with lime juice and cilantro. (Something about that sounds sooo good.)

They also come already diced, which is where the problem lies. Most people, these days, when they make ro-tel dip, just chunk up the Velveeta and pour the diced Ro-tel tomatoes over the top, then melt it all together in the microwave. Now, I have to say, it's not bad that way. But if you use the old recipe of two cans of diced Ro-tel to two pounds (the big box) of Velveeta, it's not the right consistency, and to me, it doesn't taste as good as the way we did it back in the "olden days".

And how did we do it "back in the day" before Ro-tel came already diced? We opened up the two cans of Ro-tel, dumped it into a blender or food processor, and more or less liquefied it. Then chunked up the Velveeta, poured the liquefied Ro-tel over the top, and melted it in a double boiler, or very carefully in a regular saucepan, on top of the stove.

Stay with me, now! I'm not advocating ditching the microwave!! Melted is melted, I don't care which way you do it! BUT--and this is the BIG SECRET--whether you buy the old fashioned, whole Ro-tel tomatoes, or whether you buy the diced ones---throw them in the blender and liquefy them all first.

You may not think it would make that much difference, but it does, TRUST me. The flavors of the tomatoes and the spices blend with the cheese so much better.

Microwave on about 80%, and stop and stir every few minutes or so. Once it the Velveeta gets melted and you can really stir and blend it together, it looks disgusting, but persevere! Continue to stir, and all of a sudden, it will go from weird looking mixture to the Best Cheese Dip Ever.

Now you know I can't do a recipe without giving you some variations. Add one of the following stir-ins for something different:
  • cook and drain 1/2 lb to a pound of ground meat or pan sausage and stir into dip
  • add a small container of chopped or sliced black olives
  • for a creamier dip, use one can of Ro-tel, one pound of Velveeta, and after melting, add an 8 oz container of sour cream and a packet of ranch dressing mix.
  • add a large can of chili when you add the tomatoes; heat and stir all together

But my very favorite way to eat this dip is just plain, made from two cans of liquefied Ro-tel and the big box of Velveeta.

Pass the Ruffles, please.

Good cooking, and good eating!

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