Ingredients
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1
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1
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1
-
1
-
2
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5
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-
-
-
-
-
-
-
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Directions
Pancho’s Cheese Dip, For many, many years, there was only one Mexican restaurant in town For ‘starters’, they placed a big bowl of tostados on the table, along with a very commonplace tomato salsa — and an absolutely fabulous cheese dip Everybody wanted the recipe, but it was a closely-guarded secret After the Tex-Mex craze hit and this restaurant started marketing a plastic version of their wonderful dip, I obtained the original recipe by nefarious means 🙂 Please do not be put off by the fact that it’s based on Velveeta This is ‘cheese food’ raised to a new level Addictive! May I add that it is (quite literally) impossible for a cheese dish with such strong savory seasonings to have a ‘sweet’ undertone And it’s so thick you won’t believe When you rate 7 recipes and give 6 of them 1*, one wonders , This didn’t do it for me There was a sweet undertaste that I didn’t find appealing I cut the ingredients in half and still filled my 3 quart casserole so I can’t imagine how many people it would take to finish off the whole recipe Also, my batch was never at any time thick in consistency, but rather thin in fact , Great dip!!!!! Because it is just the 2 of us, I cut this recipe down and it still made a pretty large amount of dip We ate the dip with chips and then a couple of days later, I cooked some macaroni and added to what was left and it made a great side dish I will use this recipe again It is the perfect dish for when having guest over!!!!
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Steps
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1
Done
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Measure First 4 Ingredients Into a Small Bowl, Stirring Well to Mix. |
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2
Done
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(note: as Tastes Have Changed Over the Years, I Have Gradually Decreased the Accent Slightly, Measuring a Scant Tablespoon So It Won't Be Too Salty.) Pour 1 Can of Tomatoes, Including Juice, Into the Bowl of a Food Processor. |
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3
Done
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Add 2 Tablespoons of Spice Mixture and 5- 6 Slices of Pickled Jalapenos. |
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4
Done
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Pulse on and Off Briefly Several Times Until Ingredients Are Well-Mixed and Tomatoes Are Broken Into Small Pieces but Still Retain Some Texture. |
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5
Done
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(it Should Look Like a Thick Salsa.) Pour Tomato Mixture Into a Medium Saucepan. |
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6
Done
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Repeat With Remaining Can of Tomatoes, Remaining Spices, and Additional Slices of Jalapenos, Adding Mixture to the Saucepan After Processing. |
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7
Done
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If Your Food Processor Can Handle It, Grate Cheese and Then Put in a Large Pot or Dutch Oven; If not, Chop Cheese Coarsely by Hand. |
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8
Done
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(a Cuisinart Makes It Easier, but It Doesn't Affect the Final Outcome.) Cook Tomato Mixture Over Medium Heat, Stirring Frequently; Bring Just to the Boiling Point, but Do not Allow to Boil! |
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9
Done
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the Instant the First Bubble Breaks the Surface, Remove from Heat and Pour Over Cheese. |
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10
Done
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Stir Well, Until Cheese Seems to Have Melted as Much as It's Going to (which Won't Be Much-- It Will Still Be Extremely Lumpy). |
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11
Done
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Using a Ladle (or a Coffee Mug), Pour Approximately 3 Cups of the Mixture Into the Food Processor Bowl. |
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12
Done
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Process Approximately 20-30 Seconds, Until Mixture Is Smooth. |
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13
Done
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Remove Lid from Processor Bowl and Taste For'heat' and Consistency. |
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14
Done
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If It Is not as Hot as You'd Like, Add a Few More Jalapeno Slices. |
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15
Done
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It Will Be Waaaay Too Thick, So Add Water (several Tablespoons at a Time), Processing Briefly After Each Addition, Until It Is the Proper Consistency. |
