Acme Queso (That's Cheese Dip, Gringo)
posted in Personal |Everyone that tries this likes it, and it's easy to make. It's the result of a couple of years of experiments and tweaking. If you think I'm a Philistine for not using fresh ingredients, that's okay.
1 large block Velveeta
1 can Ro-Tel Milder*
1 can Ro-Tel Mexican Festival
1 or 2 Ro-Tel cans refilled with water (optional; less water=more stirring)
1 lid cumin
1 lid garlic powder, or 1 tbs minced garlic
1 lid salt (I actually use garlic salt. You can’t add too much garlic; I’ve tried.)
1 lid cilantro
1 tbsp beef bouillon
Optional – 1 pound ground mild sausage*, 2 lids dried minced onion
(Lid = the thing that keeps the seasoning in the jar if you turn it upside down)
If using sausage, brown in pan, adding dried minced onion after meat is brown. Keep stirring until dried minced onion absorbs sausagey goodness. Add more dried minced onion if necessary. Do not drain meat.
Add Ro-Tel, water, and seasonings. Boil for a while, stirring occasionally. To keep from getting bored, slice Velveeta into chunks.
Turn heat down, add Velveeta, stirring until chunks melt. If using sausage, globs of sausagey goodness may float to the surface; keep stirring until they’re mixed in.
We use this as dip for chips, soft tortillas and chimichangas. Without the sausage, it works well on burgers and hotdogs.
* This recipe is pretty mild, and doesn't hurt anyone. If you want it hotter, use Ro-Tel Original, Ro-Tel Extra Hot, hot sausage or just buy a bottle of habanero sauce or whatever floats torches your boat and add it to your personal bowl of queso.
