Nacho dip without Velveeta?

Josh Meyer said:

I'd like to make a big crock pot full of nacho cheese dip.
A few of my guests don't eat partially hydrogenated oils,
so I guess I can't use Velveeta. I'm worried about the dip
separating if I use "real" cheese. Any suggestions?

Josh

I don't think Velveeta has hydrogenated oils in it, but
processed American cheese makes better dip than Velveeta
anyway. Use 12 ounces of American cheese to each can of
Rotel extra hot tomatoes. Sandwich slices are OK as long as
you use a decent brand. You can add a little shredded sharp
cheddar if you want it cheezier, or better yet have shredded
sharp cheddar in a bowl and your guests can sprinkle it on.

Bob

Hark! I heard [email hidden] (Josh Meyer) say:

Quoted message said:

I'd like to make a big crock pot full of nacho cheese dip.
A few of my guests don't eat partially hydrogenated oils,
so I guess I can't use Velveeta. I'm worried about the dip
separating if I use "real" cheese. Any suggestions?

Does real American Cheese (not the singles) have trans-fat?
That's what my grandmother used in her cheese dip...

--
J.J. in WA (Change COLD to HOT for e-mail) ~ mom, vid
gamer, novice cook ~ ..fish heads, fish heads, eat
them up, yum!

(Josh Meyer) said:

I'd like to make a big crock pot full of nacho cheese dip.
A few of my guests don't eat partially hydrogenated oils,
so I guess I can't use Velveeta. I'm worried about the dip
separating if I use "real" cheese. Any suggestions?

From the Kraft web site.

Ingredients: "MILK, WATER, MILKFAT, WHEY, WHEY PROTEIN
CONCENTRATE, SODIUM PHOSPHATE, MILK PROTEIN CONCENTRATE,
LESS THAN 2% OF SALT, SORBIC ACID AS A PRESERVATIVE, SODIUM
ALGINATE, SODIUM CITRATE, APOCAROTENAL (COLOR), ANNATTO
(COLOR), ENZYMES, CHEESE CULTURE. "

Go ahead and use Velveeta.

"Josh Meyer" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I'd like to make a big crock pot full of nacho cheese dip.
A few of my guests don't eat partially hydrogenated oils,
so I guess I can't use Velveeta. I'm worried about the dip
separating if I use "real" cheese. Any suggestions?

Josh

Quite frankly the Velveeta will yield the best and most
stable results.

Dimtiri

NACHO CHEESE DIP Kraft introduced Velveeta in 1928, and its
special cooking properties quickly caught on: When melted,
it was as smooth as velvet (hence the name), and it would
never curdle when heated. While many Americans today prefer
regional or handmade cheeses, a lot of them still secretly
indulge in a little Velveeta. After all, Grandma's macaroni
and cheese would never be the same without it. Velveeta
makes this dip unbelievably creamy, too; scoop it up with
tortilla chips, or try it in tacos.
1/2 cup beer 1 teaspoon ground cumin
2/2 teaspoon dried oregano
3/2 teaspoon garlic powder 1 16-ounce can refried beans
4/2 cup purchased chunky hot salsa 1 16-ounce package
Velveeta cheese, cut into 1/2-inch pieces
5/4 cup chopped fresh cilantro Tortilla chips

Combine beer, cumin, dried oregano and garlic powder in
heavy medium sauce-pan. Bring to simmer. Add beans and
salsa; stir until heated through. Add Velveeta cheese; stir
until cheese melts, about 3 minutes. Stir in cilantro.
Transfer to bowl. Serve warm with tortilla chips. Makes
about 4 cups.

Bon Appétit September 1999

Flavors of the World

Epicurious Food © 2003 CondéNet Inc. All rights reserved.

On 9 Jun 2004 17:12:27 -0700, [email hidden] (Josh
Meyer) wrote: I use it all the time for a very fast quick
and tasty dip.

formula 2+2+2

2 lbs. Velveeta 2 lbs. cooked/drained Hamburger 2 16 oz.
jars Salsa(your choice) mine is Chi Chi roasted tomatoe

Note: you can add chiles,olives whatever its great.

Quoted message said:

I'd like to make a big crock pot full of nacho cheese dip.
A few of my guests don't eat partially hydrogenated oils,
so I guess I can't use Velveeta. I'm worried about the dip
separating if I use "real" cheese. Any suggestions?

Josh

What is sVelveeta?

byakee said:

Hark! I heard [email hidden] (Josh Meyer) say:

Quoted message said:

I'd like to make a big crock pot full of nacho cheese dip.
A few of my guests don't eat partially hydrogenated oils,
so I guess I can't use Velveeta. I'm worried about the dip
separating if I use "real" cheese. Any suggestions?

Does real American Cheese (not the singles) have trans-
fat? That's what my grandmother used in her cheese dip...

In news:rec.food.cooking, zxcvbob <[email hidden]> posted on Wed, 09
Jun 2004 20:03:02 -0500:

Quoted message said:

I don't think Velveeta has hydrogenated oils in it, but
processed American cheese makes better dip than Velveeta
anyway. Use 12 ounces of American cheese to each can of
Rotel extra hot tomatoes. Sandwich slices are OK as long
as you use a decent brand. You can add a little shredded
sharp cheddar if you want it cheezier, or better yet have
shredded sharp cheddar in a bowl and your guests can
sprinkle it on.

I was told once that I should use "queso" which I always
thought was spanish for "cheese". But I've heard that in
Mexican markets there are cheese which can be used for their
smooth melting properties and which have a much better taste
than Velveeta.

As for using real cheese, a friend of mine has said that you
can use a procedure such as this:

Mix an egg yolk with a little milk and cornstarch to make a
kind of slurry. Bring some half-and-half or cream to a boil.
Add grated cheese and then the egg-milk-cornstarch slurry.
Whisk to keep it smooth and lower the heat. Let it bubble
enough so you know the yolk is sterilized and the cornstarch
is cooked. You can add a touch of white wine, beer or lemon
juice to ensure it doesn't turn into a stringy, knotted
mess, but the cornstarch should be enough, he says.

I've never tried that procedure, but I'm about to.

Hark! I heard [email hidden] say:

Quoted message said:

byakee said:

Hark! I heard [email hidden] (Josh Meyer) say:

Quoted message said:

Quoted message said:

Quoted message said:

I'd like to make a big crock pot full of nacho cheese
dip. A few of my guests don't eat partially hydrogenated
oils, so I guess I can't use Velveeta. I'm worried about
the dip separating if I use "real" cheese. Any
suggestions?

Quoted message said:

Quoted message said:

Does real American Cheese (not the singles) have trans-
fat? That's what my grandmother used in her cheese
dip...

Quoted message said:

What is sVelveeta?

Shelf stable cheese product:

kraftfoods.commain.aspxOpen ↗
ain

Some folks love it; I'm not one of them...

--
J.J. in WA (Change COLD to HOT for e-mail) ~ mom, vid
gamer, novice cook ~ ..fish heads, fish heads, eat
them up, yum!

Dolkian said:

What is sVelveeta?

byakee said:

Hark! I heard [email hidden] (Josh Meyer) say:

Quoted message said:

I'd like to make a big crock pot full of nacho cheese
dip. A few of my guests don't eat partially hydrogenated
oils, so I guess I can't use Velveeta. I'm worried about
the dip separating if I use "real" cheese. Any
suggestions?

Does real American Cheese (not the singles) have trans-
fat? That's what my grandmother used in her cheese dip...

Neither Velveeta nor real American Cheese have transfats.

Velveeta Ingredients (from the Kraft web site)

Quoted message said:

Ingredients: "MILK, WATER, MILKFAT, WHEY, WHEY PROTEIN
CONCENTRATE, SODIUM PHOSPHATE, MILK PROTEIN CONCENTRATE,
ALGINATE, SODIUM CITRATE, APOCAROTENAL (COLOR), ANNATTO
(COLOR), ENZYMES, CHEESE CULTURE."

Typical American Cheese ingredients (Land O' Lakes
Pasturized Process)

Quoted message said:

Ingredients: American Cheese (Cultured Milk, Salt,
Enzymes), Cream, Sodium Phosphate, Natural Flavor, Salt,
Lactic Acid

American Cheese makes fine nacho dip -- it melts smoothly.

Peggy in stormy NE PA

paul cooke said:

Dimitri said:

Kraft introduced Velveeta in 1928, and its special cooking
properties quickly caught on: When melted, it was as
smooth as velvet (hence the name), and it would never
curdle when heated. While many Americans today prefer
regional or handmade cheeses, a lot of them still secretly
indulge in a little Velveeta. After all, Grandma's
macaroni and cheese would never be the same without it.

A real Italian Grandma wouldn't be caught dead using
something as artificial as velveeta for her macaroni and
cheese...

The operative word there is "caught" ;-)

Bob

"paul cooke" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Dimitri said:

Kraft introduced Velveeta in 1928, and its special
cooking properties quickly caught on: When melted, it
was as smooth as velvet (hence the name), and it would
never curdle when heated. While many Americans today
prefer regional or handmade cheeses, a lot of them still
secretly

indulge

Quoted message said:

Quoted message said:

in a little Velveeta. After all, Grandma's macaroni and
cheese would

never

Quoted message said:

Quoted message said:

be the same without it.

A real Italian Grandma wouldn't be caught dead using
something as

artificial

Quoted message said:

as velveeta for her macaroni and cheese...

Who said anything about "Italian"

Aside from that "mama Campezi would never have made American
Mac & Cheese" Baked Ziti is about as close as she would gat.

:-)

Dimitri

paul cooke said:

A real Italian Grandma wouldn't be caught dead using
something as artificial as velveeta for her macaroni and
cheese...

My mom used to make mac and cheese with Velveta, we also
consumed the stuff by the pound in toasted cheese
sandwiches. It was a staple in our refrigerator, and with
eight kids a virtual necessity. I loved that stuff when I
was a kid. I don't buy it anymore but I don't look down on
it either in my past or people who use it today.

Brian Rodenborn

In news:rec.food.cooking, Damaeus <[email hidden]> posted on
Fri, 11 Jun 2004 08:03:52 GMT:

Quoted message said:

Mix an egg yolk with a little milk and cornstarch to make
a kind of slurry. Bring some half-and-half or cream to a
boil. Add grated cheese and then the egg-milk-cornstarch
slurry. Whisk to keep it smooth and lower the heat. Let it
bubble enough so you know the yolk is sterilized and the
cornstarch is cooked. You can add a touch of white wine,
beer or lemon juice to ensure it doesn't turn into a
stringy, knotted mess, but the cornstarch should be
enough, he says.

I've never tried that procedure, but I'm about to.

Wow! I tried that and it works like a charm! I used a
combination of cheddar, monterey jack, and asadero cheeses
and got a nice dip with the same consistency as what you'd
get at a mexican restaurant in your queso bowl. :-) Me
happy! Me happy!

Damaeus