I am pretty sure that there are only two kinds of cheese that I don’t like: Kraft Singles- cold, and Velveeta- cold. Then, I melt them over a burger or in a crockpot full of Rotel and Taco meat and I forget that I ever said anything bad about them. BUT processed “cheese product” is not on the list of items for a Gluten Free diet, and I don’t want anyone to have to live without the ooey gooey goodness of melted cheese…queso…whatever you want to call it.
Therefore, I have created this delightfully spicy cheddar cheese dip to make your tummy happy, and satisfy any guilt that you may have eating “cheese product.” NO VELVEETA HERE!
This recipe is SO easy that I didn’t even take step-by-step pictures….WHOOPS! But really, put the cheeses and Rotel in a Crockpot and cook on high until partially melted, stirring occasionally. When the mixture is nearly melted add the seasonings and stir well. Continue cooking until completely melted. OR you can cook this in a microwave safe dish and microwave until fully melted, adding your seasonings half way through. If you use the crockpot method its easily kept warm without a need to reheat. #WINNING
Recipe
Spicy Cheddar Cheese Dip
Cook Time: 5-30 minutes
Ingredients:
2 cups Mild Cheddar Cheese (shredded or block; if using block cut into cubes)
8 oz Cream Cheese
1 can HOT Rotel
1/2 tsp Garlic Powder
1/2 tsp Salt
1/4 tsp Chili Powder
1/8 tsp Ground Cumin
Instructions:
- In a crockpot place the cream cheese, cheddar, and Rotel. Set crockpot on high, stir occasionally until partially melted.
- When mixture is partially melted add in seasonings and stir to incorporate.
- Continue cooking until completely melted. Switch to low or warm.
- Serve with chips.
Instead of using a crockpot you can also microwave in a microwave safe dish to cook quicker. Microwave in intervals stirring in between.
Enjoy!
