VELVEETA CHEESE DIP
If someone were to ask me, “What’s your guilty pleasure food?” there’s only one thing I can give an honest answer: Velveeta. It’s so bad . . . yet it’s so mouth watering! In reality Velveeta isn’t a cheese, but a “processed pasteurized cheese product” that has a creamy feel, mild cheddar taste, and characteristic artificial-orange color.
Velveeta’s most lovable quality, however, is its wonderful power to melt; once heated, it becomes as smooth as velvet. Since 1928, when Kraft first presented it to America kitchens, Velveeta has been used to make macaroni and cheese and my personal favorite, nacho cheese dip.While I love the traditional queso dip (a mixture of Velveeta and Ro-tel, a line of canned tomatoes and green chiles popular in Texas), I will choose this jazzed-up mix. The refried beans will give you a nice meatiness and the cumin gives it component of smoke.