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Velveeta Free Rotel Cheese Dip

Posted by ReganJonesRD
February 22, 2017
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Cheddar, chili powder, milk and Rotel tomatoes are all you need for this Velveeta Free Rotel Cheese Dip!

Cheddar, chili powder, milk and Rotel tomatoes are all you need for this Velveeta Free Rotel Cheese Dip!

~by Regan Jones, RD

We’re big on food themed days around my house. Maybe it’s the food editor in me, but I like everything to have a name and theme. Some have catchy names — like Muffin Monday and Waffle Wednesday and some, not so much — like Panera Friday, a breakfast tradition I enjoy with my kids at the end of every week and Pizza Tuesday. 

Yes. Pizza Tuesday. You know, the day whenever the rest of the world is enjoying Taco Tuesday. We eat Pizza. 

I said I like themes. I didn’t say I liked conformity. 

We eat Pizza on Tuesdays at my house for the same reason many people eat pizza on Fridays. Because it’s EASY. Tuesdays are busy days for us. It’s my day full of conference calls (which inevitably feels like I’m doing a lot, but not getting a lot done). It’s also the day we have back to back activities after school for my boys. I cook dinner most other nights of the week and even on Fridays, but Tuesdays we do pizza. 

Reading all of this you’re probably thinking today’s post is pizza-related. But see, it’s not. It’s all about Taco Tuesday... on a Wednesday. 

Confused yet? Stay with me. 

This month’s Recipe ReDux kicked off yesterday with a huge celebration of Taco Tuesday. Since I’m a non-conformist, I’m posting today instead… and I’m also non-conforming by sharing a non-taco for Taco Tuesday on Wednesday (simplicity isn’t one of my strongest attributes). 

This non-taco recipe as you’ve figured out by now (headlines help, right?) is Velveeta Free Homemade Rotel Cheese Dip, the perfect addition to any Taco Tuesday, Wednesday, Thursday, Friday…. you get the point. I’m sharing this recipe because 1) my creativity with Taco Tuesday on a Wednesday is as creative as it gets. We don’t do anything fancy with our tacos… my kids won’t hear of it. We do usually have this Black Bean Salsa (I leave the corn out now for my hubs, but the overall recipe is still awesome without it.) Other than that our tacos are standard fare — ground beef or ground turkey, taco seasoning, a selection of soft and hard shells plus salsa. Sometimes I whip out fajita-style sautéed peppers and onions, but truthfully, that gilding of the lily is mine and mine alone. Nobody in my family likes peppers and onions (and yet, I love my family anyway.) 

But Rotel — now that’s something everyone can love… assuming of course it’s this homemade version. While pasteurized process cheese food is weirdly impressive in its shelf-stability and ease of melting, it’s just not the kind of cheese I keep on hand (or frankly want to.) I always have cheddar, chili seasoning and milk… add a can of Rotel tomatoes and you’re on your way. 

So, if you missed Taco Tuesday or are a conscientious objector like me, whip up a batch of tacos tonight instead and kick it all off with a bowl of Velveeta Free Homemade Rotel Cheese Dip. Heck — there are enough taco recipes in the link below (where it says "Click here for the latest ReDux") that you can eat Tacos every Tuesday AND Wednesday for 6 months and not even repeat one. Enjoy! 

Cheddar, chili powder, milk and Rotel tomatoes are all you need for this Velveeta Free Rotel Cheese Dip!


 

Cheddar, chili powder, milk and Rotel tomatoes are all you need for this Velveeta Free Rotel Cheese Dip!

Cheddar, chili powder, milk & Rotel tomatoes are all you need for this Velveeta Free Rotel Cheese Dip! @ReganJonesRD
Cheddar, chili powder, milk and Rotel tomatoes are all you need for this Velveeta Free Rotel Cheese Dip!

Velveeta Free Rotel Cheese Dip

Yield

Makes 12 to 16 appetizer servings

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon all purpose flour*
  • 3/4 cup whole milk
  • 1 1/2 cups (6 ounces) freshly shredded Cheddar cheese (do not use pre-shredded as it will clump and not melt smoothly)
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 teaspoon Tabasco (optional)
  • 1 can Rotel tomatoes, drained

Directions

  1. Melt butter in a medium saucepan over medium heat. Add flour and cook 1 minute, stirring constantly to ensure flour doesn't clump or burn.
  2. Whisk in milk; gradually bring just to a low boil and cook until thickened (mixture should coat back of a spoon.)
  3. Turn heat to low and add cheese 1 handfull at a time, stirring until smooth. Add in remaining ingredients. Serve warm.  

 

*Since my husband is gluten free, I used Jovial Gluten Free All Purpose Pastry Flour. It worked really well. I'm not sure all GF flours will work as well as some I have tried remain gritty when preparing a sauce. If your GF flour doesn't work well or you have concerns, you might also try using 1 tablespoon of cornstarch dissolved in 1 tablespoon of water. Skip the butter/flour step and simply add the cornstarch slurry to the milk once it's been brought just to a boil. Let it simmer, stirring constantly, long enough until thickened.

Note: Nutrition facts reflect 1 of 12 servings.

Click for nutritional information
Calories 67
Carbohydrates 2.8g
Fiber 0.4g
Sugar 1.5g
Fat 4.9g
Protein 3.3g
Sodium 206mg
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ReganJonesRD

ReganJonesRD
Regan Jones is the Founding Editor and Sponsorship Director of HealthyAperture and is the author of the QUICK FIX KITCHEN Feature - a collection of recipes that focuses on shortcut cooking without shortcut taste. Her recipes largely focus on baked goods and desserts ranging from gluten free to sugar free to slightly indulgent eats for the entire family, but also include easy everyday recipes for breakfast, lunch or dinner. Jones is a registered dietitian and owner the web's most prominent portfolio of dietitian-owned websites, including HealthyAperture.com, TheRecipeReDux.com, BlogBrulee.com and RDs4Disclosure.org.
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