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Started By
Message
Unless you want it meaty... it's hard to top this queso dip.
Posted on 9/7/14 at 12:40 am
Posted on 9/7/14 at 12:40 am
Everyone loves White Queso dip from mexican restaurants... well.... Velveeta pretty much has it nailed with their white cheese log, all you need to do to make it the fricking bomb is slice and dice 4 jalapeno's and stir in a can of Rotel with all the juices... and maybe add a 1/2 cup of water... then heat it til it is the molten lava cheese dip dreams to one day be.
It's not healthy, it's not unique, it is fricking delicious.
It's not healthy, it's not unique, it is fricking delicious.
This post was edited on 9/7/14 at 12:43 am
5
Posted on 9/7/14 at 12:44 am to NATidefan
Velveeta sucks.
Posted on 9/7/14 at 12:45 am to NATidefan
Yes. Add 1/2 T of crushed red pepper, with 1/2 can of water on top of the Rotel and you can't beat it.
This post was edited on 9/7/14 at 12:49 am
Posted on 9/7/14 at 12:48 am to Zappas Stache
You don't know shite.
Posted on 9/7/14 at 12:49 am to OTIS2
quote:
You don't know shite.
No self respecting Texan uses Velveeta. Its like a cajun putting tomatoes in his gumbo. Use real cheese poncheuax.
Posted on 9/7/14 at 12:54 am to Zappas Stache
frick Texans. Most of the BBQ I've had has been middle of the road, Tex Mex sucks, and their egos are inflated more than the Hindenburg .
Posted on 9/7/14 at 12:58 am to OTIS2
quote:
frick Texans. Most of the BBQ I've had has been middle of the road, Tex Mex sucks, and their egos are inflated more than the Hindenburg .
Aren't we talking about a Texmex dish.....you know the Tex in Texmex means Texan.....right?
Posted on 9/7/14 at 1:15 am to Zappas Stache
quote:
Velveeta sucks
Velveeta cooks up better than cheddar... sorry broseph
Posted on 9/7/14 at 1:42 am to NATidefan
Ya'll are arguing over cheese. 
Posted on 9/7/14 at 4:11 am to NATidefan
quote:
Velveeta
My first post on this board was about a Velveeta dip. Everyone was an a-hole to me.
Posted on 9/7/14 at 6:23 am to Zappas Stache
quote:
No self respecting Texan uses Velveeta
Rotel and velveeta queso was frickin invented in Texas. I don't know anyone who doesn't use velveeta.
Sometimes we use a small can of Serranos and canned tomatoes instead of rotel. It's a nice twist.
This post was edited on 9/7/14 at 6:24 am
Posted on 9/7/14 at 6:57 am to OTIS2
quote:
frick Texans
Yep.
This thread already reminds me of an uppity chicken thread.
Posted on 9/7/14 at 8:49 am to OTIS2
quote:
frick Texans. Most of the BBQ I've had has been middle of the road, Tex Mex sucks, and their egos are inflated more than the Hindenburg .
Please
Texas BBQ varies in quality but it beats what Louisiana has by a country mile. And Tex Mex is pretty solid. And you can find plenty of authentic Mexican food here as well. Keep in mind that you're on the side of the guy with the velveeta block.
Posted on 9/7/14 at 10:00 am to OTIS2
Penis envy is a terrible thing
Posted on 9/7/14 at 10:16 am to NATidefan
Velveeta is terrible for nachos. It has an off taste to it.
Posted on 9/7/14 at 10:31 am to Shepherd
quote:
Ya'll are arguing over cheese flavored product
Posted on 9/7/14 at 11:24 am to NATidefan
Why use Velveeta when you can buy queso fresco?? Like this recipe
Posted on 9/7/14 at 12:12 pm to ladytiger118
That recipe is dumb. Queso fresco is not for queso dip. I always grab the block in the mexican grocer that says queso dip. Just melt in microwave and it's exactly the same as restaurant
Posted on 9/7/14 at 1:35 pm to Zappas Stache
Velveeta is legit, and since it was invented a long time before the dominance of processed foods its ingredients are pretty straight-forward for what it is. 98% of it is dairy.
Milk, water, milkfat, whey, milk protein concentrate, whey protein concentrate, sodium phosphate; contains less than 2% of: salt, calcium phosphate, lactic acid, sorbic acid as a preservative, sodium alginate, sodium citrate, enzymes, apocarotenal (color), annatto (color), and cheese culture
Milk, water, milkfat, whey, milk protein concentrate, whey protein concentrate, sodium phosphate; contains less than 2% of: salt, calcium phosphate, lactic acid, sorbic acid as a preservative, sodium alginate, sodium citrate, enzymes, apocarotenal (color), annatto (color), and cheese culture
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