Comments on: Creamy Mexican Cheese Dip — Without Velveeta!

By: KristenM

KristenM — Tue, 07 Feb 2012 19:29:13 +0000

You’re welcome! I absolutely adore this dip, and I agree with you. Almost everything tastes better with cheese!

By: Mish

Mish — Tue, 07 Feb 2012 19:23:24 +0000

I just want to say thanks. I am not the most adventurous cook in the world (I have milk/water kefir grains sitting on the counter and am SWEATING bullets at the thought of sticking them in jars!), so making “new” things to replace the old is nerve-wracking at best. Not to mention I’ve got four Manlings who stare over my shoulder in the Pot to see what is cooking.

Well, in the spirit of trying New Things, I told them all we were making Salmon Melts for lunch today. Seriously I got the dead silent LOOK. My youngest went into fits at the thought of more fish in his diet, and there was outright refusal from the hubby.

So the two oldest Manlings and I made the cheese dip (which I’d planned to try for snack time) and dumped the salmon and tomato into another pan to heat while we whipped up the cheese. Then we dumped it altogether in the one pot, poured it over couscous, and Lo! There was rejoicing at the dinner table! Everything tastes better with cheese…or in this case Creamy Mexican Cheese Dip! The youngest told me he loved it…and then I told him what was in it. HEE! He just rolled his eyes and asked if we were gonna have it again.

Thank you!

By: KristenM

KristenM — Sun, 05 Feb 2012 06:21:54 +0000

So long as the Velveeta’s melted, my experience has been yes.

By: KristenM

KristenM — Sun, 05 Feb 2012 06:21:08 +0000

A Mornay sauce is not bad, and is in fact what I used to do before I discovered this method. However, it’s not nearly as smooth. Plus, it tastes like a flour-based sauce, which is to say it doesn’t taste like a real queso. It’s a tolerable substitute if you can’t do eggs or cornstarch, but nothing at all like the consistency most people expect in a cheese dip.

By: Katie

Katie — Sun, 05 Feb 2012 02:04:31 +0000

You might want to consider just trying a Mornay sauce (which is bechamel sauce with cheese melted in), which is extremely similar to this. That comes down to flour, fat, milk/cream, and cheese. Plus seasonings. Very easy and can be stored for at least a couple of days.

By: Joni

Joni — Fri, 03 Feb 2012 06:33:07 +0000

I discovered long ago that adding sour cream to grated cheese and melting it gave it a welsh rarebit effect….hope thats helpful to someone!

By: Stefanie

Stefanie — Wed, 01 Feb 2012 17:17:32 +0000

I have a daughter who has a very severe egg allergy. Can you tell me what the purpose of the egg is in the recipe and if you have any suggestions for substitutions (or if I can just leave it out)? Just found your site a couple of days ago and I am loving it!! Thanks!

By: Tricia

Tricia — Fri, 06 Jan 2012 23:50:02 +0000

this cheese does not get hard.. it is delicious… we usually eat it all within 2 days.. good cheese sauce.

By: Loretta Harrison

Loretta Harrison — Tue, 27 Dec 2011 16:46:33 +0000

Kristen, had no luck contacting you. Will this cheese dip stay soft or does it turn into concrete like the velveeta dip does? I hat that, I want it to stay soft. THANKS! Still going to try it even if I don’t hear from you.

By: Liz

Liz — Fri, 23 Dec 2011 04:50:29 +0000

I ran out of milk so could I use two cups of cream instead of one cup milk and one cup cream?