Cheespocalypse?

Have you heard the news? There's an anticipated shortage of the much loved Velveeta cheese block!

Say it isn't so - and you're probably right. I think the reported shortage is only expected on the East Coast!

Why? A shortage right before the biggest dip day (Super Bowl Sunday)? Again, why? Dunno! But, great marketing!

I'm told we don't have to worry about a Velveeta block shortage here in the Midwest. But just in case, just for those of you who haven't made queso dip without the Velveeta staple, how about substituting a block of white American or Pepper Jack cheese? Works just as well.

Or here's a thought: try a real block of cheddar cheese with your favorite salsa in a small crockpot. Add about 3/4 cup of heavy whipping cream to the mixture for a creamier option.

If you'd like to expand your dip repertoire, here are a couple of recipes friends have shared with me over the years. They've always scored touchdowns at our Super Bowl gatherings!

Fran's Hot Crab Dip

  • 1 pkg cream cheese (softened)
  • 2 Tablespoons Mayonnaise
  • 1 cup shredded cheddar cheese
  • 1-6 ounce can of lump crabmeat
  • 3/4 cup of lemon juice
  • 1 or 2 Teaspoons hot sauce
  • 1 Tablespoon Worcestershire
  • Paprika (for garnish)

Mix all ingredients together and transfer into a small baking dish (1quart). Bake at 350 degrees for 25-30 minutes or until it's golden brown and bubbly! (Makes 2 1/2 cups)

Lori's Gone in 60 Seconds Dip

  • 1 cup sharp cheddar cheese
  • 1 cup chopped pecans
  • 1/2 cup mayo
  • 1/2 cup chopped green onions
  • 3/4 cups raspberry Jalapeno compote (for topping)

Mix together the first four ingredients. Mold into small dish then invert onto serving platter. Top with compote and serve with your favorite crackers!



About the Author...
Pat Persaud
Pat Persaud received her Bachelor of Arts degree at Morningside College, in Sioux City, Iowa, and majored in English, with an emphasis on British Literature.
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