A slow cooker is best bet to make smooth cheese dips
I would have a hard time giving up cheese. It’s so varied in flavor and texture that it can introduce a meal as well as end it with ease. It can be the star of a dish like pimento cheese or what holds everything together as in pizza. It is food perfection.
Of all the questions I receive, one that ranks high is the question of how to make a cheese dip that doesn’t separate. This party favorite knows no season. It’s just as welcome during warm weather months as it is during cooler times. And the appeal is ageless; its fans range from the cutest kids to the corniest adults. The dipping utensil can be anything from fresh veggies to pretzels to scoop-type chips. Everything is fluid.
A small- or medium-size slow cooker is your best friend when preparing cheese dip. It allows the cheese to melt completely and evenly, plus it eliminates the need to stand over it stirring. If you don’t have a slow cooker, a baking dish in the oven is your next best option. Just make sure the temperature is no higher than 325 degrees so the cheese melts, but doesn’t brown.
If there was ever a time to have caramelized onions in your freezer, this is it. I thaw what I need and chop them up to add to canned drained green chilies, garlic salt and half and half. I never measure, but if I’m using 4 cups of shredded cheese, I’ll use a little less than that amount of half and half.
Now let’s pick the base cheese for the dip. While some reach for the Velveeta, I prefer a mixture of shredded Monterey jack and Colby. These add more depth. I toss it with a tablespoon of cornstarch to evenly coat, and into the slow cooker it goes. If I want thick dip, I’ll add some cream cheese to the mix.
Tammy Algood is the author of five cookbooks and can be seen on “Volunteer Gardener” on PBS stations in Tennessee. Follow her at www.hauteflavor.com.