Author Notes
This was the snack my children always called for (and didn't always clearly enunciate). It's based loosely on a dip served at a pseudo-Mexican (it wasn't even TexMex, but the cheese dip remains iconic in my memory) restaurant in town. Some version of this dip, generally known just as Ro-Tel after the key ingredient, is served at 90 percent of the casual parties in the American South, particularly if said parties involve teen-agers. But it's a tasty and enjoyable dip, and has a way of continuing to appear on the chip in your hand long after you thought you'd quit eating it. —Kayb
Ingredients
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2 pounds
Velveeta processed cheese
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1
can Ro-Tel diced tomatos with green chiles
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1 teaspoon
cumin
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1/2 teaspoon
garlic powder
Directions
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In food processor, blend RoTel with 1/2 can of tap water.
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Cut Velveeta up in 2-inch or so chunks and feed through tube a few at a time while processor is running.
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If necessary, add a little water to get to the consistency you want. If you want a more substantial dish, you can add a pound of browned hamburger or sausage.
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Serve with tortilla chips of your choice.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!
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