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Posted: 9/26/2005 3:01:30 PM EDT
[#1]
Velveeta seems to be the answer.
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Posted: 9/26/2005 3:02:09 PM EDT
[#2]
velvetta
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Posted: 9/26/2005 3:03:49 PM EDT
[#3]
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Posted: 9/26/2005 3:04:11 PM EDT
[#4]
melt some butter, add a little flower until it's a somewhat thick paste, then add a little milk and cheese and then heat until it becomes a nice thick dip. Feel free to add spices and what not.
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Posted: 9/26/2005 3:04:44 PM EDT
[#5]
im not a chef but i did stay at holiday in last night.....
ive seen them make a white sauce first with butter and flour then add milk. when that sauce thickens you add any grated chese you like and it will be a creamy saucy consistancy. sorry cant do in the microwave - you bachelor you |
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Posted: 9/26/2005 3:04:45 PM EDT
[#6]
Just buy that can of processed cheese food dip they sell over by the taco shells and refried beans. Tastes like 7-11 or movie theatre nacho cheese so it isn't that bad.
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Posted: 9/26/2005 3:05:28 PM EDT
[#7]
bullshit, I do it in the microwave all the time. Just have to stop and mix it every now and then. |
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Posted: 9/26/2005 3:05:28 PM EDT
[#8]
You can add a tsp of water to the velveeta for longer last. Same for cheese. Maybe cooking oil too, I haven't tried that.
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Posted: 9/26/2005 3:05:56 PM EDT
[#9]
whoops enigma snuck in on me as i was typing, another holiday inner
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Posted: 9/26/2005 3:05:58 PM EDT
[#10]
velvetta and rotel.......
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Posted: 9/26/2005 3:07:18 PM EDT
[#11]
Use Campbell's cheese soup and milk, but just a bit of milk and add some flour to thicken.
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Posted: 9/26/2005 3:07:23 PM EDT
[#12]
+1 the quick tasty way |
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Posted: 9/26/2005 3:08:26 PM EDT
[#13]
shredded cheddar + cream
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Posted: 9/26/2005 3:11:57 PM EDT
[#14]
I found some great cheese dip by the chips in the grocery store. It was the "white" cheese dip, Monterey Jack. This is what my wife gets for sending ME to the store. I found some great eats there, she seems to not find this good stuff. Whassamatta with her?
Velveta, heated, add a little milk and keep it warm, but not enough to bubble. You can do this even better on a double boiler. While this is melting, FINELY chop some onion, green and red peppers, not a lot, just a little, saute in a frying pan with some butter. When the onions just start to turn clear, add the onion and peppers to the cheese. Add a few tablespoons of salsa. NOW get the chips, beer, kick the kids off the TV, retrieve YOUR remote, and enjoy. 
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Posted: 9/26/2005 3:20:18 PM EDT
[#15]
This works for me:
The Base: 6 ounces cream cheese 1/4 cup sour cream 1/4 cup mayonnaise The Stuff: 1 cup thawed, chopped frozen spinach 1 1/2 cups thawed, chopped frozen artichoke hearts 1/3 cup grated Parmesan 1/2 teaspoon red pepper flakes 1/4 teaspoon salt 1/4 teaspoon garlic powder Heat base in microwave. Boil spinach and artichoke hearts for about a minute or until softened. Mix it all up and break out the chips.... |
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Posted: 9/26/2005 3:26:39 PM EDT
[#16]
Equal parts Butter + Flour = Roux... Pronounced "Rew" (Roux should be cooked at a medium heat to remove the taste of flour)
Its the same thing that is used to thicken soups, stews and sauces You have different types of Roux. White Roux (Light color almost beige) Blond Roux (Golden color) Do not burn the Roux (cause it tastes like crap, and an overcooked Roux loses nearly half its ability to thicken) Another thickener is: Corn Starch + Water = Slurry Used for Egg Drop ,Italian Wedding and other broth soups (Slurry does not need to be cooked but when added to a soup or sauce the soup/sauce needs to be at a low boil in order for it to thicken.) OR If You Wanna Do It The Easy Way You Can Use Velvetta |
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Posted: 9/26/2005 3:29:53 PM EDT
[#17]
And hot sausage.
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Posted: 9/26/2005 3:31:29 PM EDT
[#18]
Another good dip is
Mayo Sour Cream Onion Powder Diced Green Onion Garlic powder or fresh And a touch of Ranch Dressing People will love you
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