Taking a dip with real cheese

I know it’s a party favorite, but when I go to get-togethers where someone has a big crockpot full of cheese dip, I normally avoid it completely.

It’s not because I dislike cheese dip. I love cheese—real cheese.

What I can’t stand and am always afraid to run into is my arch nemesis: Velveeta.

That rubbery stuff just grosses me out. I know some people adore it, and I’ve heard arguments that Velveeta is not actually “fake” cheese, but it’s just not my thing. It lives on the very short list of foods I can’t stomach.

I completely understand why people use it, though. It’s easy and melts quickly. With that in mind, this week’s recipe may take a bit longer in the melting department, but it’s still super easy to make and doesn’t contain any rubber cheese.

It’s for a white queso, which won’t actually stay quite as white if you put the chili powder in it as suggested below, but the spice makes it way better, so I recommend doing it anyway. I also think you could easily just put all of these ingredients directly in your crockpot and stir it regularly rather than melting everything on the stove.

This comes from the blog “The Baking Fairy.” You can find the original post at http://www.thebakingfairy.net/2016/02/5-ingredient-white-queso/. I added extra garlic powder.

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White Queso

Ingredients

16 ounces pepperjack cheese, cut into cubes

8 ounces cream cheese

1/2 cup sour cream

10 ounces Rotel tomatoes and green chiles, drained

1-1/2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon chili powder

3/4 cup milk (optional)

Directions

Put a pot with a lid on low heat and combine all of the ingredients except the milk in the pot.

Let the ingredients slowly melt together (it’ll go a bit faster if you put the lid on the pot in between stirring), stirring frequently to make sure the queso isn’t scorching on the bottom of the pan. Once the mixture is smooth and everything is melted together, add milk a little at a time if the consistency is too thick.

Transfer to a bowl or a crockpot, kept on low, and serve with tortilla chips.

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If you’re having any company over to watch college basketball this month, this would be a good recipe to add to your snack list. I really liked it, and it was pretty easy to put together without a lot of effort.

But, then again, if your tradition calls for the Velveeta stuff, I won’t blame you for making it. I would hate to be responsible for jinxing your favorite team with a cheese switch up.

Lindsey Young is managing editor of The Clarion, the Kansas Publishing Ventures newspaper in Andale. She can be reached at lindseyclarion@gmail.com.