Good pal Lynn Raye Harris posted a yummy recipe for Crawfish Dip on her blog this week that made me remember this dip. (You should take a look at Lynn's recipe at http://www.lynnrayeharris.com/2011/09/14/wednesday-recipe/. )
I've never been a fan of that cheese dip that entails melting Velveeta with Rotel tomatoes so this is what I served in the days before we knew Mexican cheese dip was called Queso Blanco and was supposed to be white. So it's kind of retro. Stephanie calls it "that orange cheese dip." Ever since my town has been blessed with some truly wonderful Mexican restaurants run by first generation Mexicans, my crowd has gotten a little snooty about this cuisine, including cheese dip. So I tried to make this recipe once using Chihuahua cheese. It was one big old watery mess. I understand Velveeta makes a white cheese now, but I am not going there. I'm just going to embrace the orange—at least in my dip. My team remains crimson.
But snobs or not, my friends will eat this. I've seen them. It was good back when Taco Bell was all we had and it's good now. It makes good game day food because, like Lynn's dip, you can leave it in the Crock-Pot with a basket of chips beside it and forget it.
Orange Cheese Dip
- 4 Tablespoons of flour
- 1 teaspoon paprika
- ½ teaspoon dry mustard
- ½ teaspoon chili powder
- ¾ teaspoon ground cumin
- 1/8 teaspoon garlic powder
- 1-2 teaspoons cayenne pepper, depending on how hot you want it.
- ½ stick of butter
- 2 Cups of milk
- 8 oz. Velveeta, cubed
Mix together dry ingredients until there are no little lumps. Melt butter. Add dry mixture and cook for about a minute. Gradually whisk in milk until thick and bubbly. Reduce heat to low and add cheese. Once cheese is melted, transfer to Crock-Pot on low setting. Serve with tortilla or corn chips.