by Laura 45 Comments
To be clear, this recipe does not include Velveeta as one can not use the words “real food” and “velveeta” in the same recipeand be telling the truth. In addition, this is not a recipe for Velveeta. I refuse to experiment to come up with a way to make a cheese product that has a shelf life.
But. As many of you know, I have aridiculous love for the completely nasty and absolutely delicious Velveeta Rotel Dip that I grew up on as a kid. You may remember that I wrote a love letter to Velveetaa few years ago and bid her farewell as I created a tasty dip to replace her. Sure enough, we make that dip frequently at our house as it is super easy, all real food, and absolutely yummy.
But.That recipe, as good as it is, is still not the same as the Velveeta Rotel Dip I crave. That is why (and I’m not proud of this) sometimes I put a $6 log of boxed cheese product (otherwise known as Velveeta) into my cart along with 2 cans of Rotel and I bring it home and I melt it together and I eat it even though it is terribly terrible and truthfully it doesn’t even taste as good to me as it used to because of that whole real food thing I’m into now which has made all bad foods taste like chemicals on a tortilla chip.
So what is my problem?
Problem? I don’t have a problem.
Okay fine. Whatever. I have a problem.
And also? When did fake cheese become so expensive? You’d think that would deter me from buying it. But as I said, I have a problem.
It was either time to begin a Velveeta support group or get back in the kitchen to try my hand at another dip recipe since I’ve only tried like seventeenother times and posted like five other cheese dip recipes through the years and may have to rename this website to cheesediprecipesforaddicts.com with the tag line “All Cheese Dip Recipes, All the Time.”
A support group was out of the question because it is my understanding thatthey don’t serve chip dip at those meetings. So here we are again, back in the kitchen for another attempt at a real food version of my beloved dip.
You guys. I think I nailed it this time. And I mean that with all the humility and sweetnesspossible, but hey guess what? I just made the best chip dip ever!!!
So here’s how this dip becomes amazing. Two things:
- We must make a cheese sauce for this to work. This requires butter and corn starch and actual cheese. Relax. It’s not as hard as it sounds.
- We must use actual Rotel or anoff brand of “diced tomatoes and green chilies. Salsa isn’t the same. Thankfully, Rotel is still a real food – read the ingredient label and rejoice.
Note: My wonderful grass-fed beef produces the perfect amount of fat so I never have to drain off grease. In order to make a sauce, one must have fat or grease to work with. That’s why my recipe includes butter. Depending on what meat you have, I recommend either skipping the butter (if your meat has some grease to work with) or draining the grease and adding the butter or using your grease with some butter. Just so you have about 4 Tablespoons of fat to work with, you’re golden.
Real Food “Velveeta” and Rotel Dip RecipeYum
5.0 from 2 reviews
Real Food "Velveeta" and Rotel Recipe
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Author: Laura
Serves: 6-8
Ingredients
- 1 pound hamburger meat
- 2-4 Tablespoons butter
- 2 heaping Tablespoons corn starch
- 1 cup water
- 1 teaspoon chili powder
- sea salt to taste
- 2 cups heavy cream
- 10-ounce can diced tomatoes with green chilies (Rotel)
- 1-2 cups shredded cheddar or colby jack cheese
Instructions
- Brown the hamburger meat in a large pot.
- Add butter to the meat, melting it throughout the pot.
- Sprinkle in corn starch, coating the meat.
- Pour in water, chili powder, and salt.
- Turn heat up and stir until the mixture thickens.
- Add cream, continuing to stir as the mixture thickens. (This all happens quickly in my experience.) Stir in Rotel, heating for about 2 more minutes.
- Remove from heat.
- Add shredded cheese, stirring until the cheese has melted and the dip is smooth.
If you don’t remove your sauce before adding cheese, your cheese will end up funky and not smooth and creamy. You’ve been warned, so don’t add your cheese while your pot is still on the stove, then email me and ask why your cheese got funky. Not that anyone would ever do that.
If you need me, I’ll be in the kitchen eating another bowl of my homemade not velveeta but way better than velveeta because it’s real foodChip Dip.
Who wants to come join me? I need to know who loves this dip as much as me. Admit it. Join my support group – the one where there IS CHIP DIP AT THE MEETINGS because my support group meetings rock and we support one another by eating dip.
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