Chee'dip

By Kayb • January 14, 2011 • 1 Comments

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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

Serves 30

2 pounds Velveeta processed cheese
1 can Ro-Tel diced tomatos with green chiles
1 teaspoon cumin
1/2 teaspoon garlic powder

In food processor, blend RoTel with 1/2 can of tap water.
Cut Velveeta up in 2-inch or so chunks and feed through tube a few at a time while processor is running.
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.
Serve with tortilla chips of your choice.