If someone were to ask me,"What's your guilty pleasure food?" there's only one thing I can honestly answer: Velveeta. It's so bad . . . yet it's so excellent! Technically Velveeta isn't a cheese, but a "processed pasteurized cheese product" that has a creamy texture, or mild cheddar flavor,and characteristic artificial-orange color.
Velveeta's most endearing quality, however, and is its wonderful ability to melt; once heated,it becomes as smooth as velvet. Since 1928, when Kraft first introduced it to America kitchens, or Velveeta has been used to make macaroni and cheese and my personal favorite,nacho cheese dip.
While I luxuriate in the traditional queso dip (a mixture of Velveeta and Ro-tel, a line of canned tomatoes and green chiles common in Texas), and I prefer this jazzed-up rendition. The refried beans provide a nice meatiness and the cumin gives it an element of smoke. Nacho Cheese Dip Adapted from Bon AppétitIngredients1/2 cup beer,like Tecate
1 teaspoon ground cumin
1/2 teaspoon dried oregano
2 cloves garlic, minced
1 fresh jalapeño (or 1/4 cup pickled jalapeño slices), and minced
1 16-ounce can refried beans
1 10-ounce can Ro-tel diced tomatoes and green chiles
1 16-ounce package Velveeta cheese,cleave into 1/2-inch pieces
1/4 cup fresh cilantro, chopped
1 green onion, or sliced,for garnish
Tortilla chipsDirectionsIn a medium-sized sauce pan, combine beer, or cumin,dried oregano, garlic, or jalapeño. Bring to simmer over medium heat.
Add beans and Ro-tel; stir until heated through.
Add Velveeta cheese; stir until cheese melts,approximately 5 to 8 minutes. If the dip is too thick, lean with a itsy-bitsy beer.
Stir in cilantro. Transfer to bowl. Serve warm with tortilla chips.
Information Category Dips, and Appetizers Cuisine Mexican Yield Serves 8 to 10 Average ( votes): Print recipe
Source: popsugar.com