Last Thursday night I sat at one of my favorite restaurants, enjoying the company of my friends, and indulging in chips with a luxurious Mexican cheese dip.
“You know it’s not real,” I said to my friends. “There’s no way to get a REAL nacho cheese dip this creamy and smooth without using a processed cheese like American or Velveeta.”
It got me thinking. Is there really no way to make a creamy smooth Mexican cheese dip using real cheese? Would my melted cheese forever be consigned to the realm of fondue?