You. Don't. Know. My. Life and you don't know THE STRUGGLE. I am in love with cheese. It matters not the type or flavor. I love all of them but the pre-shredded crap they have on the shelves and Velveeta. I am not with the artificial sorta kind of real but not really cheese thing, nor am I with the powdery additives to keep the cheese from sticking. Everything else is a love affair. I knew it was serious when a 2nd grade me woke up in the middle of the night to sneak and eat an entire block of cheese. Don't dare judge me either. If you knew what I knew about cheese then you'd be trying to give cheese an engagement ring too!
This "cheese dip" is the bomb. It literally will change your mind when it comes to making that fuck ass rotel cheese dip you love to make for your kids or the people at your job. JUST SAY NO TO VELVEETA! Walk right down that aisle and never look back. Go to the deli counter and ask for non-processed White American Cheese. I personally love Boar's Head, but I'll take ANY brand other than Velveeta. You just don't understand the magnitude of my hate for Velveeta. When you know better, you do better and if you are over the age of 21 and have a kitchen of your own to cook in... you should know better than to eat that block of styrofoam named Vel-vee-ta! She ratchet!
This cheese dip is authentically and easily restaurant quality. It's smooth. It's regal. It's the $12 appetizer you pay for at any fine Mexican establishment with Enchiladas. Save yourself and make your own and never buy that crappy velveeta again!
- 2 lb. White American cheese, cubed
- 1/2 c. Green Chiles
- 1/2 c. Heavy Cream
- 2 tbsp. Butter
- 1 tsp. Cumin
- 1 tsp. Kosher Salt
- In a saucepan over medium-high heat, add the green chiles, cumin and salt until softened and mixed well and lower the heat to medium-low.
- Add the cubed white american cheese and 1/4 cup of heavy cream. Stir until melted.
- Add the butter and the remaining cheese and stir until melted.
- If the cheese is too thick, add the remaining heavy cream until the desired consistency is reached. Serve with chips or pour over tacos.