So, my young women's group (church) has a weekly meeting on Wednesday nights. They wants to do a fondue type of thing - one cheese one and one chocolate - in crock pots. I am in charge of the cheese dip.
They want a velveeta type of dip and most of the recipes I find are not this kind. I want to make something good but with something more than just velveeta. Any ideas? I think they are wanting to dip bread, chips, pretzels, etc. in there. Probably will also get some cauliflower (or white trees as one of them called it!) and broccoli.
My cousin always does the velveeta/rotel thing. I have never bought velveeta in my life but I always eat that up.
That said, if you make a standard bechemel sauce (melt butter in pan, whisk in equal amount of flour to make a roux then add milk), you can melt most cheeses--cheddar, jack, colby, etc.
you will need to keep it warm in a crockpot. and you can throw in other stuff for flavor like garlic, jalepanos, etc. I like to add a little dijon mustard and worchestershire sauce. (that's what I do when I make mac and cheese).
My cousin always does the velveeta/rotel thing. I have never bought velveeta in my life but I always eat that up.
That said, if you make a standard bechemel sauce (melt butter in pan, whisk in equal amount of flour to make a roux then add milk), you can melt most cheeses--cheddar, jack, colby, etc.
you will need to keep it warm in a crockpot. and you can throw in other stuff for flavor like garlic, jalepanos, etc. I like to add a little dijon mustard and worchestershire sauce. (that's what I do when I make mac and cheese).
That recipe sounds delish. But since they won't really care and requested velveeta I am just going to stick with that. So, I guess it's velveeta and rotel. Easy peasy. Thanks ladies!
