Tag Archives: mexican dip

Mexican Dip

Cheese, peppers and beans. Surprisingly good considering the cheese source on this one. I must say I am very, very rarely in possession of processed cheese-like products. I was raised on them, as was everyone I grew up with. It was odd if my friends didn’t have individually wrapped, formed cheese squares(“slices”) in their fridge. Memories of my favorite grilled cheese experiences revolve around fake cheese. My best friend’s, Jacob, dad once made a grilled cheese with two pieces of cheese inside and gave me a bite. It was life altering, two pieces of cheese. Why had I never thought of that?

I grew up eating a lot of queso dip that my mother made with Velveeta. It was very common. However upon growing up, I got a little snotty and turned my nose up at processed cheese. It is understandable as there has since been a realization that you are essentially eating what amounts to plastic, I don;t know how true this is but it weirds me out enough to keep away from processed cheese for the most part.

That is until I cam across something that, I must admit, made me too curious than weirded out.

Yep. Velveeta went Mexican.

And I love Mexican cuisine. (Wow, Velveeta and cuisine in the same thought process, this is getting weird!)

This has also reminded me just how beautifully processed cheese melts. It is quite spectacular in the level of smoothness that you can easily achieve with a little gentle heat. So it you are ready for some shameful processed cheese excitement, here goes:

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Ingredients

1 can refried beans
1 green bell pepper, julienned (I would have used Rotel or salsa but didn’t have any on hand)
about 3-4 inches of a brick of Velveeta Queso Blanco
couple of splashes(1/4 cup) of milk
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Preheat the oven to 350°.

Lightly char the bell peppers. I had these left over from making enchiladas,

Chop’em up!

Empty the can of refried beans into the bottom of a baking dish.

Take the cheese…

and cube it into 1/2 inch pieces.

Place the peppers and cheese into a microwave-safe bowl.

Add about 1/4 cup of milk.

Microwave in one minute increments.

Stir well in-between.

Until everything is smooth. It took 3 or 4 turns in the microwave for this amount of cheese. At this point it is a good idea to test the thickness with a taste test. If the cheese is too thick and sticks in your mouth, you will want to add more milk. I would err on the side of too thin as it will only thicken more when you bake it off.

Pour the cheese mixture over the beans.

I love pictures of saucy food being poured; its like food porn. (Did I just share too much? I did? Well, it’s the truth.)

Pop this into the oven for about 15-20 minutes, depending on the how the oven cycles its upper heating element.


Its ready when the cheese is browned and bubbly.

Serve with tortilla chips or corn chips or scoop it on top of your enchiladas or anything else that you might desire.