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10-21-2016 01:49 PM
can anyone help me with a mild cheese dip?
10-21-2016 02:42 PM
I don't have the recipe with me, but I make one with cream cheese, old english cheese (in a jar) and the roquefort (in a jar) and some garlic powder. Sooooo good on pretzels. If you google it, I'm sure you could find one that you would like. Just put in what ing you like and you will be surprised at the amount of recipes that will come up. I have a friend who makes one with velveeta that is similar to what I make.
Good Luck. If you find one you really like, please share with us
Cookin
10-21-2016 03:08 PM
Hot or cold dip?
Real or processed cheese?
What do you like as far as flavors?
10-21-2016 05:12 PM - edited 10-21-2016 05:13 PM
@cinderford wrote:can anyone help me with a mild cheese dip?
Cheat with a loaf of Velveeta - melt the cheese and add some salsa if you want to get fancy.
Also - you might be able to swing some mac and cheese if there is any leftover.
ps - don't make the whole loaf ....
10-21-2016 05:13 PM
@Just Bling wrote:Hot or cold dip?
Real or processed cheese?
What do you like as far as flavors?
I was thinking the same thing - so many options !
10-22-2016 09:20 PM
10-23-2016 12:02 AM
a one pound block of velveeta yellow cheese and a can of rotel tomatoes.....super easy and always a hit. i have a small crockpot that i use to melt the cheese and then keep the dip warm.
want it more spicy? just add a squeeze or two of sriracha sauce.
10-23-2016 07:29 AM
@sunshine45: I add one more ingredient to your dip- I cook one pound of ground beef with diced onion- rinse well and drain. Then add the cheese and tomatoes. I can no longer eat hot spicy food. I use the mild Rotel tomatoes. Keep warm in crockpot and serve with chips. Southern Bee
10-23-2016 09:56 AM
that sounds good......i will have to try it that way.
i think i have heard of people using ground sausage also.
10-23-2016 10:45 AM
My favorite is broccoli cheese dip.
Cook and drain chopped broccoli, add 1/2 stick of butter, garlic, and velveeta. Melt in microwave. Add milk/water if you want it thinner. I doubt the butter is necessary, but it was in the original recipe.
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