A lip-smacking "cheese dip"--try it, you'll be hooked as I was!...:D
No matter how much you try, you'll never beat this "cheese dip" for a TV SNACK or other ENTERTAINMENT opportunities............
Here's how "I" make it...and, you can eat it with "Frito Scoops", as I do,
or any other chip you might like.........
Ingredients for dip:
1 10oz. can of RO*TEL "TOMATOES AND GREEN CHILIES"
(This recipe is on this original can)
1 16oz. Pkg. KRAFT SINGLES AMERICAN CHEESE
NOTE:
(You can use the "Diced Tomatoes and Green Chilies",
but I prefer the ROTEL "ORIGINAL - TOMATOES AND GREEN CHILIES",
which have the "whole tomatoes")
(In the past, if I couldn't find the Rotel, I did make it using the
El Paso brand of "Tomatoes and Green Chilies" and it turned out pretty
good!)
(And, "I", don't use the "CHEESE PRODUCTS" such as "Velveeta",
just ain't the same taste although is alright - you can experiment
with the various cheeses.....)
You can use a "double broiler" with a small amount of water,
which I find best or any convenient pot/pan for the melting
of the cheese mixture.
Or, you can use a "Fondue" system, which may make it
easier to serve....tastes best when it is kept "hot" and creamy...
we just serve it in the pan we make it in. Just place it on a "hot pad".....
A "CROCK-POT" ALSO WORKS VERY NICELY AS YOU CAN SET IT ON
WARM FOR SERVING.
Start by pouring approximately 3/4 of the can of tomatoes and chilies
into the pot. (This is to assure the mixture isn't too thin when using only
one pound of cheese...you can add the rest to thin as desired)
Then just "toss-in" the cheese (you don't have to make cubes, etc.!)
a few slices at a time as the liquid in the pot becomes hot and begins
to melt the cheese. You can break the slices up as you go with your stirrer -
and be sure to keep stirring if its on a direct flame, to keep the cheese
from "burning/sticking".
It won't look very good at first, but as the cheese becomes thoroughly
melted (American pasturized cheese melts and mixes better and you can
purchase the brand that is available to you) it will take on the creamy
resulting mixture. It will be ready to serve when the mixture has this
appearance.
And, it may be best to purchase two pounds of american cheese (or a 5lb. log)
if you may wish to make the resulting mixture thicker or, as noted above, don't
pour all of the liquid into the pan at beginning.
If I have shopped at a "Sam's Club" and purchased a 5lb. loaf, then I know I will be having the "DIP".......:
Quote:
Ro*Tel
Overview
Are your tomatoes safe to eat?
Processed tomatoes such as those found in a variety of ConAgra Foods products, including Hunt's and Rotel, are safe to consume.
Spicy food lovers around the U.S. love the unique taste of Ro*Tel! They recognize the spicy, fresh flavor that comes from using the very best tomatoes, chiles, and spices. Ro*Tel tomatoes are picked at the peak of their freshness and packed the very same day.
Ro*Tel Famous Queso dip brings a cheesy kick to any party! Go to Easy Recipes: Queso Recipe, Guacamole and other RO*TEL recipes | RO*TEL to see this signature recipe and many more. You can count on the fresh chunks of ingredients in Ro*Tel to add a spicy flair to your favorite dishes. So, Spice Things Up With Ro*Tel.
History
In the 1940s, Carl Roettele opened a small family canning plant in Elsa, Texas. His theory was simple: fresh ingredients and unique blends of products would deliver a flavorful addition to recipes in his home state of Texas. Figuring no one would be able to spell or pronounce Roettele, he used the name Ro*Tel on his products.
By 1956, Ro*Tel products had made their way to Oklahoma and Arkansas. Then, in 1963, the wife of a popular politician in Washington bragged to a national magazine about her recipe for homemade chili. She revealed to them the secret ingredient that made her chili better than anyone else's—Ro*Tel Tomatoes and Green Chilies. Since then, Ro*Tel, with its zesty flavor, has been the secret ingredient that's made ordinary recipes come alive with Southwestern flavor
Interesting paragraph from the above link...........
Quote:
DID YOU KNOW.....
CAPSAICIN (Zostrix), a topical nonprescription cream, made from the seeds of hot chili peppers, is used to treat skin hypersensitivity resulting from "shingles" (Herpes Zoster). It is the only medication approved by the Food and Drug Administration for treatment of post-herpetic neuralgia.
(Article originally published in the Mayo Clinic Health Letter, Nov. 1997)
~~
Eating spicy food and/or chile peppers can become addictive. There are many people who don't enjoy tortilla chips unless they have salsa to eat with them, there are others that can never find a salsa HOT enough for their taste. Studies have shown that, yes, eating spicy food is addicting. What happens after eating something hot, is your body nerves feel pain. These pain signals are immediately transmitted to your brain. Your brain interprets this signal and automatically releases endorphins (the body's natural pain killer). The endorphins kick in and act as a pain killer and create this temporary feeling of euphoria. Hot and spicy food lovers soon begin to crave this feeling and are hooked!
I was visiting my brother, years ago now, (and she is now deceased)
and made some for his family and my sister-in-law practically
lived on it for the next few weeks.........
I was introduced to it at my friends wedding in the early 60's
and have enjoyed it every since then...........you just can't beat it.......
.......
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