re: What's the best store bought dip that resembles the cheese dip at mexican

Tostitos zesty bean and cheese dip is pretty damn good if you want something quick.

i fricking hate velvetta and rotel. its so thick and salty, i cant believe people like that shite


if you're gonna use velvetta, get the 2% velvetta block(not as thick and taste better IMO). melt in a pot with a can of lean beef wolf brand chili. cup of milk, some chili powder and cumin and cayenne and that shite is the bomb

people demand it when they come to my house. its similar to chilis skillet queso and has a great consistency.

That sounds horrible.

Use a double boiler. Cube the velveeta and add a can of chunky Rotel. Add 1/2 to 2/3's of a can of water and 1/2 t or more of crushed red pepper and heat until smooth. If you want queso, use the Velveeta Queso...it's good.

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I don't think he claimed velveeta was less procesessed, I believe he was pointing out your pretentious stance on a "pasteurized processed American cheese" while suggesting to the original poster a more expensive "pasteurized processes American cheese." maybe since it cost more it tastes better.

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Or, maybe since it costs more, it is better in general. Let's just scan the ingredients to each, shall we?

Velveeta: Milk, whey, skim milk, milk protein concentrate, water, milkfat, whey protein concentrate, sodium phosphate, modified food starch; contains less than 2% of: salt, calcium phosphate, , dried corn syrup, canola oil, malto dextrin, lactic acid, sorbic acid as a preservative, sodium alginate, sodium citrate, cheese culture, enzymes, apocarotenal, annatto

(Because of the milk protein concentrate, the FDA claimed Velveeta was mislabeled "Pasteurized Process Cheese Spread"... so now it's filed under "Pasteurized Prepared Cheese Product".)

Boar's Head White American (best I can find):
American Cheese (Milk, Salt, Cheese Culture, Enzymes), Water, Cream, Sodium Phosphates, Paprika, Annatto, Salt.

/pretentious rant

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And most every grocery store now carries some line of Mexican cheeses.

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I was lucky enough to grow up next to a Mexican community that made/imported their traditional cheeses. They used melted queso asadero for a variety of awesome things, which I haven't been able to find in the store.

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And I guess I'll go ahead and really piss you off by suggesting the op add a can of Hormel Chili to the rotel and velveeta to elevate its status.

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I'm far from pissed. I'm just a food snob that wants people to buy food like I do.

Just buy blocks of Mexican Dipping Cheese, available at any groccery in this area. Melt according to directions.

Add some cumin and a can of green chilis.

Done.

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Well pimping a better "processed American cheese" I guess is not pretentious.

It's pretend pretentious.

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As soon as you land on the jargon you'd like to use to describe my dislike for fake cheese product, you let me know.

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If you are going to self proclaim being a food snob I'd go a bit beyond Boars Head processed American cheese.

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Food snobbery is a matter of perception, yes?

Panchos

Eat it cold. It's a real thing and it's incredibly delicious. An entire generation in the Memphis area was raised on it and it's like crack.
/ LINK

Glad you liked it.

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Your Boars Head is processed cheese. Is that a hard concept to pick up on?

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I never claimed it wasn't (considering the overwhelming majority of cheese is "processed"). What I did claim, however, is that Velveeta doesn't even qualify as "pasteurized process _____ cheese". It is a processed cheese "product".