Monday, October 30, 2006
This is one of our all time favorite appetizers. You can make it with real cheese or processed american cheese. The results will be different depending on which cheese you choose. Cheddar provides exceptional depth of flavor but the dip is a little bit grainy (you can toss the shredded cheese with a couple tablespoons of flour to minimize the graininess). Velveeta is super easy but it lacks some of the character and sharpness you get with the cheddar. 1 pound cheese 1 can cream of chicken or celery soup 1 large can chopped green chiles 1 fresh ripe tomato or 1 15 oz can of Rotel (Diced tomatoes with chiles) If you're in a hurry microwave all the ingredients in a casserole dish for about 8 minutes. Stir after 5 minutes. If you're not in a hurry, and want an easy way to serve the dip, place the ingredients in a crock pot about 2 hours before you want to serve it. Set the crock pot on warm once everything has melted and keep the lid on as much as possible in order to avoid a skin forming over the cheese. We plug the crockpot in and place it on one of the end tables next to the couch when we have company. Serve with tortilla chips. Leftovers are great incorporated into chicken enchiladas or on tacos.