So, we’re back, y’all? This is where I’m at right now:
CHEESE DIP.
Ingredients:
1/2 American Cheese Loaf (that’s what the box called it…although I prefer the terms “cheese food” or “Velveeta”)
1 small can of Rotel diced tomatoes and peppers
(Note: don’t be fooled by the “recipe” on the can of Rotel. A half loaf o’ cheese food is plenty.)
Cut the squishy cheese food into cubes, dump into oven-safe bowl, and empty the can of tomatoes. Melt together however you like: microwave, oven, stovetop (not in a bowl), or toaster oven. Try adding cumin and paprika if that isn’t impressive enough.
It was seriously difficult to find this stuff at the Hollywood Pavilions. Back home, they used to stock Velveeta with canned goods (next to Rotel!), but out here the hippies put it in the fridge. I’m almost certain that is overkill.
Little Rock is serious about its cheese dip.
:C
