Guest guest Posted December 9, 2002 Report Share Posted December 9, 2002 I've been craming for finals and all that talk about veggie tamales the other day compelled me to make some cheese dip. I'm sure this isn't an authentic recipe, so Alison or any1 else in Texas who has an 'authentic' variation to this would be great. Mexican Cheese Dip 8 thin slices American White Cheese 1/2 cup milk (i always use the non-fat in frig) 4-6 jalapeno slices from a jar 2 tsps jalapeno juice from jar 1 tsp fresh chopped cilantro (optional) In pot or crockpot heat the milk on low until warm but not boiling. Add the cheese a couple slices at a time. Finely chop the jalapeno slices, add to the pot along with the jalapeno juice. If using a pot, stir constantly to prevent burning and sticking to the bottom. When serving, garnish on top with finely chopped cilantro if desired. (I love cilantro and think anything Mexican-like should have it, but the cilantro is definitely not a needed ingredient.) *I use a jar of mild jalapenos, the real thang is just too much for me. If I was using reg. jalapenos, I'd use only about 2-3 slices and omitt the juice entirely. But hey if you love the heat, go for it. ** For some reason I can only get American White cheese from behind the deli in the grocery store. I prefer asking them to cut it very thin b/c it melts quicker. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 9, 2002 Report Share Posted December 9, 2002 That sounds yummy! Down here in Texas...We have an even simpler recipe that's about as TexMex authentic as it gets.... 16 oz velveeta 1 can rotel (use hot or mild) Place in crockpot and heat until melted. The leftovers can be thinned with milk when reheated. Warmly, Allison --- " bluetulipz <bluetulipz " <bluetulipz wrote: > I've been craming for finals and all that talk about > veggie tamales > the other day compelled me to make some cheese dip. > I'm sure this > isn't an authentic recipe, so Alison or any1 else in > Texas who has > an 'authentic' variation to this would be great. > > Mexican Cheese Dip > 8 thin slices American White Cheese > 1/2 cup milk (i always use the non-fat in frig) > 4-6 jalapeno slices from a jar > 2 tsps jalapeno juice from jar > 1 tsp fresh chopped cilantro (optional) > > In pot or crockpot heat the milk on low until warm > but not boiling. > Add the cheese a couple slices at a time. Finely > chop the jalapeno > slices, add to the pot along with the jalapeno > juice. If using a pot, > stir constantly to prevent burning and sticking to > the bottom. > When serving, garnish on top with finely chopped > cilantro if desired. > (I love cilantro and think anything Mexican-like > should have it, but > the cilantro is definitely not a needed ingredient.) > *I use a jar of mild jalapenos, the real thang is > just too much for > me. If I was using reg. jalapenos, I'd use only > about 2-3 slices and > omitt the juice entirely. But hey if you love the > heat, go for it. > ** For some reason I can only get American White > cheese from behind > the deli in the grocery store. I prefer asking them > to cut it very > thin b/c it melts quicker. > > Mail Plus - Powerful. Affordable. Sign up now. http://mailplus. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 9, 2002 Report Share Posted December 9, 2002 Allison, you beat me to it, LOL. Shawn " If, at first, you do succeed, try to hide your astonishment. " " If, at first, you don't succeed, destroy all evidence that you tried. " " The last four letters in " American " spell out " I Can " . " " Everything's ok in the end, if it's not ok, it's not the end. " ----Original Message Follows---- Allison Nations <allyanne2001 Re: Mexican Cheese Dip Mon, 9 Dec 2002 14:52:22 -0800 (PST) That sounds yummy! Down here in Texas...We have an even simpler recipe that's about as TexMex authentic as it gets.... 16 oz velveeta 1 can rotel (use hot or mild) Place in crockpot and heat until melted. The leftovers can be thinned with milk when reheated. Warmly, Allison --- " bluetulipz <bluetulipz " <bluetulipz wrote: > I've been craming for finals and all that talk about > veggie tamales > the other day compelled me to make some cheese dip. > I'm sure this > isn't an authentic recipe, so Alison or any1 else in > Texas who has > an 'authentic' variation to this would be great. > > Mexican Cheese Dip > 8 thin slices American White Cheese > 1/2 cup milk (i always use the non-fat in frig) > 4-6 jalapeno slices from a jar > 2 tsps jalapeno juice from jar > 1 tsp fresh chopped cilantro (optional) > > In pot or crockpot heat the milk on low until warm > but not boiling. > Add the cheese a couple slices at a time. Finely > chop the jalapeno > slices, add to the pot along with the jalapeno > juice. If using a pot, > stir constantly to prevent burning and sticking to > the bottom. > When serving, garnish on top with finely chopped > cilantro if desired. > (I love cilantro and think anything Mexican-like > should have it, but > the cilantro is definitely not a needed ingredient.) > *I use a jar of mild jalapenos, the real thang is > just too much for > me. If I was using reg. jalapenos, I'd use only > about 2-3 slices and > omitt the juice entirely. But hey if you love the > heat, go for it. > ** For some reason I can only get American White > cheese from behind > the deli in the grocery store. I prefer asking them > to cut it very > thin b/c it melts quicker. > > Mail Plus - Powerful. Affordable. Sign up now. http://mailplus. _______________ Add photos to your messages with MSN 8. Get 2 months FREE*. http://join.msn.com/?page=features/featuredemail Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 9, 2002 Report Share Posted December 9, 2002 Don't you just love this stuff?? Warmly, Allison --- _- MatrixenO -_ <matrixeno wrote: > > Allison, you beat me to it, LOL. > > Shawn > > > " If, at first, you do succeed, try to hide your > astonishment. " > " If, at first, you don't succeed, destroy all > evidence that you tried. " > > > > " The last four letters in " American " spell out " I > Can " . " > > > > " Everything's ok in the end, if it's not ok, it's > not the end. " > > > > > > ----Original Message Follows---- > Allison Nations <allyanne2001 > > > Re: Mexican Cheese Dip > Mon, 9 Dec 2002 14:52:22 -0800 (PST) > > That sounds yummy! Down here in Texas...We have an > even simpler recipe that's about as TexMex authentic > as it gets.... > > 16 oz velveeta > 1 can rotel (use hot or mild) > > Place in crockpot and heat until melted. The > leftovers can be thinned with milk when reheated. > > Warmly, > Allison > > > --- " bluetulipz <bluetulipz " > <bluetulipz wrote: > > I've been craming for finals and all that talk > about > > veggie tamales > > the other day compelled me to make some cheese > dip. > > I'm sure this > > isn't an authentic recipe, so Alison or any1 else > in > > Texas who has > > an 'authentic' variation to this would be great. > > > > Mexican Cheese Dip > > 8 thin slices American White Cheese > > 1/2 cup milk (i always use the non-fat in frig) > > 4-6 jalapeno slices from a jar > > 2 tsps jalapeno juice from jar > > 1 tsp fresh chopped cilantro (optional) > > > > In pot or crockpot heat the milk on low until > warm > > but not boiling. > > Add the cheese a couple slices at a time. Finely > > chop the jalapeno > > slices, add to the pot along with the jalapeno > > juice. If using a pot, > > stir constantly to prevent burning and sticking > to > > the bottom. > > When serving, garnish on top with finely chopped > > cilantro if desired. > > (I love cilantro and think anything Mexican-like > > should have it, but > > the cilantro is definitely not a needed > ingredient.) > > *I use a jar of mild jalapenos, the real thang is > > just too much for > > me. If I was using reg. jalapenos, I'd use only > > about 2-3 slices and > > omitt the juice entirely. But hey if you love the > > heat, go for it. > > ** For some reason I can only get American White > > cheese from behind > > the deli in the grocery store. I prefer asking > them > > to cut it very > > thin b/c it melts quicker. > > > > > > > > > Mail Plus - Powerful. Affordable. Sign up > now. > http://mailplus. > > > _______________ > Add photos to your messages with MSN 8. Get 2 months > FREE*. > http://join.msn.com/?page=features/featuredemail > > Mail Plus - Powerful. Affordable. Sign up now. http://mailplus. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 9, 2002 Report Share Posted December 9, 2002 Velveeta! Hahaaa...too much. Does make some good dip tho. I think I was expecting something like " the entire family goes out at dawn. Still moist with morning dew, we hand pick the tomatoes and jalapenos... " , heheee. karen , Allison Nations <allyanne2001> wrote: > That sounds yummy! Down here in Texas...We have an > even simpler recipe that's about as TexMex authentic > as it gets.... > > 16 oz velveeta > 1 can rotel (use hot or mild) > > Place in crockpot and heat until melted. The > leftovers can be thinned with milk when reheated. > > Warmly, > Allison > > > --- " bluetulipz <bluetulipz> " > <bluetulipz> wrote: > > I've been craming for finals and all that talk about > > veggie tamales > > the other day compelled me to make some cheese dip. > > I'm sure this > > isn't an authentic recipe, so Alison or any1 else in > > Texas who has > > an 'authentic' variation to this would be great. > > > > Mexican Cheese Dip > > 8 thin slices American White Cheese > > 1/2 cup milk (i always use the non-fat in frig) > > 4-6 jalapeno slices from a jar > > 2 tsps jalapeno juice from jar > > 1 tsp fresh chopped cilantro (optional) > > > > In pot or crockpot heat the milk on low until warm > > but not boiling. > > Add the cheese a couple slices at a time. Finely > > chop the jalapeno > > slices, add to the pot along with the jalapeno > > juice. If using a pot, > > stir constantly to prevent burning and sticking to > > the bottom. > > When serving, garnish on top with finely chopped > > cilantro if desired. > > (I love cilantro and think anything Mexican-like > > should have it, but > > the cilantro is definitely not a needed ingredient.) > > *I use a jar of mild jalapenos, the real thang is > > just too much for > > me. If I was using reg. jalapenos, I'd use only > > about 2-3 slices and > > omitt the juice entirely. But hey if you love the > > heat, go for it. > > ** For some reason I can only get American White > > cheese from behind > > the deli in the grocery store. I prefer asking them > > to cut it very > > thin b/c it melts quicker. > > > > > > > > > Mail Plus - Powerful. Affordable. Sign up now. > http://mailplus. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 9, 2002 Report Share Posted December 9, 2002 Oh no. This is what you'll get in every Mexican restaraunt in Texas. It's true chili con queso:) Warmly, Allison --- " bluetulipz <bluetulipz " <bluetulipz wrote: > Velveeta! Hahaaa...too much. Does make some good dip > tho. I think I > was expecting something like " the entire family goes > out at dawn. > Still moist with morning dew, we hand pick the > tomatoes and > jalapenos... " , heheee. > karen > , Allison > Nations > <allyanne2001> wrote: > > That sounds yummy! Down here in Texas...We have > an > > even simpler recipe that's about as TexMex > authentic > > as it gets.... > > > > 16 oz velveeta > > 1 can rotel (use hot or mild) > > > > Place in crockpot and heat until melted. The > > leftovers can be thinned with milk when reheated. > > > > Warmly, > > Allison > > > > > > --- " bluetulipz <bluetulipz> " > > <bluetulipz> wrote: > > > I've been craming for finals and all that talk > about > > > veggie tamales > > > the other day compelled me to make some cheese > dip. > > > I'm sure this > > > isn't an authentic recipe, so Alison or any1 > else in > > > Texas who has > > > an 'authentic' variation to this would be great. > > > > > > Mexican Cheese Dip > > > 8 thin slices American White Cheese > > > 1/2 cup milk (i always use the non-fat in frig) > > > 4-6 jalapeno slices from a jar > > > 2 tsps jalapeno juice from jar > > > 1 tsp fresh chopped cilantro (optional) > > > > > > In pot or crockpot heat the milk on low until > warm > > > but not boiling. > > > Add the cheese a couple slices at a time. Finely > > > chop the jalapeno > > > slices, add to the pot along with the jalapeno > > > juice. If using a pot, > > > stir constantly to prevent burning and sticking > to > > > the bottom. > > > When serving, garnish on top with finely chopped > > > cilantro if desired. > > > (I love cilantro and think anything Mexican-like > > > should have it, but > > > the cilantro is definitely not a needed > ingredient.) > > > *I use a jar of mild jalapenos, the real thang > is > > > just too much for > > > me. If I was using reg. jalapenos, I'd use only > > > about 2-3 slices and > > > omitt the juice entirely. But hey if you love > the > > > heat, go for it. > > > ** For some reason I can only get American White > > > cheese from behind > > > the deli in the grocery store. I prefer asking > them > > > to cut it very > > > thin b/c it melts quicker. > > > > > > > > > > > > > > > > Mail Plus - Powerful. Affordable. Sign up > now. > > http://mailplus. > > Mail Plus - Powerful. Affordable. Sign up now. http://mailplus. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 10, 2002 Report Share Posted December 10, 2002 Oh yeah the stuff is delicious, the inventor of Velveeta should be considered as famous as Edison and Einstein. Velveeta is why I could never become a Vegan. Just kidding of course. Keep warm, Shawn " If, at first, you do succeed, try to hide your astonishment. " " If, at first, you don't succeed, destroy all evidence that you tried. " " The last four letters in " American " spell out " I Can " . " " Everything's ok in the end, if it's not ok, it's not the end. " ----Original Message Follows---- Allison Nations <allyanne2001 Re: Mexican Cheese Dip Mon, 9 Dec 2002 17:05:32 -0800 (PST) Don't you just love this stuff?? Warmly, Allison --- _- MatrixenO -_ <matrixeno wrote: > > Allison, you beat me to it, LOL. > > Shawn > > > " If, at first, you do succeed, try to hide your > astonishment. " > " If, at first, you don't succeed, destroy all > evidence that you tried. " > > > > " The last four letters in " American " spell out " I > Can " . " > > > > " Everything's ok in the end, if it's not ok, it's > not the end. " > > > > > > ----Original Message Follows---- > Allison Nations <allyanne2001 > > > Re: Mexican Cheese Dip > Mon, 9 Dec 2002 14:52:22 -0800 (PST) > > That sounds yummy! Down here in Texas...We have an > even simpler recipe that's about as TexMex authentic > as it gets.... > > 16 oz velveeta > 1 can rotel (use hot or mild) > > Place in crockpot and heat until melted. The > leftovers can be thinned with milk when reheated. > > Warmly, > Allison > > > --- " bluetulipz <bluetulipz " > <bluetulipz wrote: > > I've been craming for finals and all that talk > about > > veggie tamales > > the other day compelled me to make some cheese > dip. > > I'm sure this > > isn't an authentic recipe, so Alison or any1 else > in > > Texas who has > > an 'authentic' variation to this would be great. > > > > Mexican Cheese Dip > > 8 thin slices American White Cheese > > 1/2 cup milk (i always use the non-fat in frig) > > 4-6 jalapeno slices from a jar > > 2 tsps jalapeno juice from jar > > 1 tsp fresh chopped cilantro (optional) > > > > In pot or crockpot heat the milk on low until > warm > > but not boiling. > > Add the cheese a couple slices at a time. Finely > > chop the jalapeno > > slices, add to the pot along with the jalapeno > > juice. If using a pot, > > stir constantly to prevent burning and sticking > to > > the bottom. > > When serving, garnish on top with finely chopped > > cilantro if desired. > > (I love cilantro and think anything Mexican-like > > should have it, but > > the cilantro is definitely not a needed > ingredient.) > > *I use a jar of mild jalapenos, the real thang is > > just too much for > > me. If I was using reg. jalapenos, I'd use only > > about 2-3 slices and > > omitt the juice entirely. But hey if you love the > > heat, go for it. > > ** For some reason I can only get American White > > cheese from behind > > the deli in the grocery store. I prefer asking > them > > to cut it very > > thin b/c it melts quicker. > > > > > > > > > Mail Plus - Powerful. Affordable. Sign up > now. > http://mailplus. > > > _______________ > Add photos to your messages with MSN 8. Get 2 months > FREE*. > http://join.msn.com/?page=features/featuredemail > > Mail Plus - Powerful. Affordable. Sign up now. http://mailplus. _______________ MSN 8 helps eliminate e-mail viruses. Get 2 months FREE*. http://join.msn.com/?page=features/virus Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 10, 2002 Report Share Posted December 10, 2002 Jeez... glad your kidding, that s+*^ is so bad they give away. _- MatrixenO -_ <matrixeno wrote:Oh yeah the stuff is delicious, the inventor of Velveeta should be considered as famous as Edison and Einstein. Velveeta is why I could never become a Vegan. Just kidding of course. Keep warm, Shawn " If, at first, you do succeed, try to hide your astonishment. " " If, at first, you don't succeed, destroy all evidence that you tried. " " The last four letters in " American " spell out " I Can " . " " Everything's ok in the end, if it's not ok, it's not the end. " ----Original Message Follows---- Allison Nations <allyanne2001 Re: Mexican Cheese Dip Mon, 9 Dec 2002 17:05:32 -0800 (PST) Don't you just love this stuff?? Warmly, Allison --- _- MatrixenO -_ <matrixeno wrote: > > Allison, you beat me to it, LOL. > > Shawn > > > " If, at first, you do succeed, try to hide your > astonishment. " > " If, at first, you don't succeed, destroy all > evidence that you tried. " > > > > " The last four letters in " American " spell out " I > Can " . " > > > > " Everything's ok in the end, if it's not ok, it's > not the end. " > > > > > > ----Original Message Follows---- > Allison Nations <allyanne2001 > > > Re: Mexican Cheese Dip > Mon, 9 Dec 2002 14:52:22 -0800 (PST) > > That sounds yummy! Down here in Texas...We have an > even simpler recipe that's about as TexMex authentic > as it gets.... > > 16 oz velveeta > 1 can rotel (use hot or mild) > > Place in crockpot and heat until melted. The > leftovers can be thinned with milk when reheated. > > Warmly, > Allison > > > --- " bluetulipz <bluetulipz " > <bluetulipz wrote: > > I've been craming for finals and all that talk > about > > veggie tamales > > the other day compelled me to make some cheese > dip. > > I'm sure this > > isn't an authentic recipe, so Alison or any1 else > in > > Texas who has > > an 'authentic' variation to this would be great. > > > > Mexican Cheese Dip > > 8 thin slices American White Cheese > > 1/2 cup milk (i always use the non-fat in frig) > > 4-6 jalapeno slices from a jar > > 2 tsps jalapeno juice from jar > > 1 tsp fresh chopped cilantro (optional) > > > > In pot or crockpot heat the milk on low until > warm > > but not boiling. > > Add the cheese a couple slices at a time. Finely > > chop the jalapeno > > slices, add to the pot along with the jalapeno > > juice. If using a pot, > > stir constantly to prevent burning and sticking > to > > the bottom. > > When serving, garnish on top with finely chopped > > cilantro if desired. > > (I love cilantro and think anything Mexican-like > > should have it, but > > the cilantro is definitely not a needed > ingredient.) > > *I use a jar of mild jalapenos, the real thang is > > just too much for > > me. If I was using reg. jalapenos, I'd use only > > about 2-3 slices and > > omitt the juice entirely. But hey if you love the > > heat, go for it. > > ** For some reason I can only get American White > > cheese from behind > > the deli in the grocery store. I prefer asking > them > > to cut it very > > thin b/c it melts quicker. > > > > > > > > > Mail Plus - Powerful. Affordable. Sign up > now. > http://mailplus. > > > _______________ > Add photos to your messages with MSN 8. Get 2 months > FREE*. > http://join.msn.com/?page=features/featuredemail > > Mail Plus - Powerful. Affordable. Sign up now. http://mailplus. _______________ MSN 8 helps eliminate e-mail viruses. Get 2 months FREE*. http://join.msn.com/?page=features/virus Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2002 Report Share Posted December 11, 2002 HA! I think you are on to a winning theory there, Shawn. You know what they say about truths being spoken in jest. ~ P_T ~ http://pubs.acs.org/cen/whatstuff/stuff/7806sci2.html this one is pretty funny: http://www.disk-o.com/disk-o07/mike/ ~~~~*~~~~*~~~~*~~~~*~~~~*~~~~~~~~~~~~~~~~> , " _- MatrixenO -_ " < matrixeno@h...> wrote: Velveeta is why I could never > become a Vegan. Just kidding of course. > > Keep warm, > Shawn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2002 Report Share Posted December 11, 2002 OMGosh, LMAO, Mr. Wing Lee should concentrate his efforts more on cereal than cheese, because he is definitely coo-coo for cocoa puffs! ~ P_T ~ , how in the world did you come across that? I love those whacked out things. Cheers, Shawn " If, at first, you do succeed, try to hide your astonishment. " " If, at first, you don't succeed, destroy all evidence that you tried. " " The last four letters in " American " spell out " I Can " . " " Everything's ok in the end, if it's not ok, it's not the end. " ----Original Message Follows---- " ~ P_T ~ <patchouli_troll " <patchouli_troll Re: Mexican Cheese Dip Wed, 11 Dec 2002 18:45:20 -0000 HA! I think you are on to a winning theory there, Shawn. You know what they say about truths being spoken in jest. ~ P_T ~ http://pubs.acs.org/cen/whatstuff/stuff/7806sci2.html this one is pretty funny: http://www.disk-o.com/disk-o07/mike/ ~~~~*~~~~*~~~~*~~~~*~~~~*~~~~~~~~~~~~~~~~> , " _- MatrixenO -_ " < matrixeno@h...> wrote: Velveeta is why I could never > become a Vegan. Just kidding of course. > > Keep warm, > Shawn _______________ Help STOP SPAM with the new MSN 8 and get 2 months FREE* http://join.msn.com/?page=features/junkmail Quote Link to comment Share on other sites More sharing options...
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