Desperate for healthy Rotel recipe

[maggiemae]

My kids (and me) love Rotel cheese dip. I refuse to make it anymore and have tried several versions I have found online. Some involve making a sauce with flour/butter and then add some cheese. They always turn out stringy/sticky and gloppy. Is it there any natural cheese that melts smooth or is that what all the processing does? Share recipes if you will. Thanks!

[cristeen]

No real cheese melts like processed cheese. But, the gloppy part is due to improper cooking. Stringy is probably the type of cheese. Basically you need to make a fondue and maintain proper temperature in order to get a properly melted real cheese. You may want to invest in an electric fondue pot.

[lil_earthmomma]

I too would go with a real fondue recipe, OR

Cream cheese melts beautifully. I often make dips with cream cheese, and then add cheddar or other cheeses.

[rhiOrion]

I have problems with gloopy cheese dips when I let them get too hot.

What I've found to be key is to make sure that if the base gets to boiling that you turn it down and don't add the cheese until it has stopped boiling completely. Then stir in a figure 8 motion (i've yet to figure out if the figure 8 thing really does anything, but it's what I've always read).

So, you want it to be hot enough to melt the cheese, but not boiling.

The PP suggestion of cream cheese is good, too. Especially because the more creamy ingredients that you have the less it's going to gloop up on you as it starts to cool.

[425lisamarie]

I dont' know what rotel cheese dip is, but cheese sauce is THE easiest thing to make, if you are willing to use cornstarch it is fast and very cream/smooth. It will keep a dip-able consistency until you put it in the fridge.

Makes about 2.5 cups, to try it out you can half the recipe and use a very small pot:

1 3/4 cups whole milk
2 tablespoons cornstarch
8 ounces cheddar cheese , shredded (2 cups)
Pinch cayenne pepper
Table salt

Bring 1.5 cups of the milk to a simmer in a saucepan over medium heat. stir the cornstarch and last 1/4 cup milk in small bowl, then stir into the simmering milk. Continue to cook, whisking often, until the sauce has thickened, about 2 minutes.

Then Off the heat, stir in the cheese and cayenne until the cheese is melted and smooth. add a pinch of salt to taste. Use a mild cheddar if that is what you are used to. I am not sure how cheese sauce could be difficult to make/keep. It will keep a few days in the fridge, and reheat in a small pot over low heat stirring

ETA: i just googled it, rotel dip seems to be cheese dip with some salsa type canned tomote/peppers thing? I just stir a good jarred salsa in to DH's cheese dip he loves it. You could just stir in that jar/can of rotel tomatoes after you add the cheese and stir it

[S.Lee]

just what I've been looking for! thanks

[kyndmamaof4]

I second the cream cheese

[organicmidwestmama]

Originally Posted by 425lisamarie

I dont' know what rotel cheese dip is, but cheese sauce is THE easiest thing to make, if you are willing to use cornstarch it is fast and very cream/smooth. It will keep a dip-able consistency until you put it in the fridge.

Makes about 2.5 cups, to try it out you can half the recipe and use a very small pot:

1 3/4 cups whole milk
2 tablespoons cornstarch
8 ounces cheddar cheese , shredded (2 cups)
Pinch cayenne pepper
Table salt

Bring 1.5 cups of the milk to a simmer in a saucepan over medium heat. stir the cornstarch and last 1/4 cup milk in small bowl, then stir into the simmering milk. Continue to cook, whisking often, until the sauce has thickened, about 2 minutes.

Then Off the heat, stir in the cheese and cayenne until the cheese is melted and smooth. add a pinch of salt to taste. Use a mild cheddar if that is what you are used to. I am not sure how cheese sauce could be difficult to make/keep. It will keep a few days in the fridge, and reheat in a small pot over low heat stirring

ETA: i just googled it, rotel dip seems to be cheese dip with some salsa type canned tomote/peppers thing? I just stir a good jarred salsa in to DH's cheese dip he loves it. You could just stir in that jar/can of rotel tomatoes after you add the cheese and stir it

yes to the above recipe.

also have no clue what rotel dip is, but i love salsa mixed whith whole-milk sour cream or creme fraiche.

baked brie cheese is fabulously melty and delish too.