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