Friday, August 12, 2011
Oh, and it also tastes really good. So there's that.
I realize Velveeta isn't very modern. Growing up, we had a piece of Tupperware designed specifically to hold blocks of Velveeta and a special cheese slicer to cut it. Back then, fewer people seemed to cringe in horror at the idea of eating neon orange cheese-like substances made of ingredients cooked up in a lab. Ah, the good old days. But even with my new-fangled pretentiousness toward fake non-foods, sometimes you need to let your hair down and live a little. So make some queso out of Velveeta. You won't regret it.
1 lb. processed cheese-like loaf (Velveeta), cubed
1 10 oz can diced tomatoes with green chilies (Rotel), undrained (it's fine if you want to drain it; it'll make a thicker dip with a milder spice level)
1. In a 2-quart sauce pan, combine the Velveeta and Rotel. Heat over medium, stirring occasionally, until cheese is melted. Serve warm with tortilla chips.
Source: Kraft Foods