Cheese Dip Velveeta or Not

It’s really about Cheese Dip … not the meal I turned it into! Cheese Dip just sounded a perfect addition to Super Bowl Sunday. To use Velveeta or not? I went with the tradition but after tasting a slice I realized this isn’t the Velveeta of my youth. Now What? All this Velvetta! Here’s what I did.

Recipe

1 Tablespoon olive oil
1 Cup finely chopped yellow onion
1 Clove garlic minced or pressed
3/4 Cup-whole milk
1/2 Pound Velveeta-cut into 1 inch chunks (Can’t handle it? Use Colby cheese)
1/2 Pound Monterey Jack-cut into 1 inch chunks
1/2 Cup sour Cream
4 Ounces chopped green chilies (Or use Ro-tel chopped tomatoes with green peppers)

Garnish with all or a few of the following: sliced green onions, chopped cilantro, cooked ground beef, diced Roma tomatoes (with pulp removed), sliced olives, sliced Jalapeños

Tortilla chips for dipping

In a medium skillet (large enough for cheeses and milk too) over medium-low heat add oil and onion. Cook until onion is tender but not browned, up to 20 minutes. Turn heat to low and add garlic with a stir.

Over low heat add the milk and cheeses to the garlic and onion mixture. Avoid turning up heat quickly or you might find the ingredients curdle. It will take some time for all to melt together. If your stovetop has a very low low-temperature setting increase the heat slightly. Stir and mix.

Mix in green chilies.

Remove from heat and cool slightly. Mixture will thicken as it cools. Stir in sour cream.

Serve in a low temperature heating dish for a gooey dip. Or allow to cool for a thicker almost spread texture.

This makes approximately 2 1/2 to 3 cups.

Suggestions:

-Save part of the dip to use over tacos, enchiladas, pasta or make nachos.

-If you have Velveeta Cheese left over (not the dip) you can freeze it ‘though not recommended because of texture change. To minimize the texture change cut the Velveeta into 4 ounce chunks, wrap the cheese chunks tightly in plastic wrap and then place into a freezer tight container before freezing.