How To Make Rotel With Shredded Cheese (Without Velveeta)
Skip the Velveeta and make this fan favorite gameday snack with shredded cheese, chili powder, milk and Rotel tomatoes.
I hear there’s a big game coming up this weekend.
I wouldn’t know, honestly. For all the angst and worry I devote to the college football season, I barely blink when there’s an NFL game on. But I live in a home with two fairly devoted pro-football watchers, so they keep me up to speed on that side of the sporting world.
This year’s Super Bowl will, no doubt, look VERY different from years past. So why not serve a VERY different version of a gameday favorite — Rotel dip. Skip the Velveeta and making it with freshly shredded cheese instead!
As you probably know, traditional Rotel dip calls for Velveeta. And while pasteurized process cheese food is weirdly impressive in its shelf-stability and ease of melting, it’s just not the kind of cheese I keep on hand (or frankly want to.) I always have cheddar, chili seasoning and milk… add a can of Rotel tomatoes and you’re on your way.
How To Make Rotel With Shredded Cheese (Without Velveeta)
Skip the Velveeta and make this fan favorite gameday snack with shredded cheese, chili powder, milk and Rotel tomatoes.
- Yield: 12 to 16 appetizer servings 1x
- Category: Appetizer
Ingredients
- 1 tablespoon butter
- 1 tablespoon all purpose flour*
- 3/4 cup whole milk
- 1 1/2 cups (6 ounces) freshly shredded Cheddar cheese (do not use pre-shredded as it will clump and not melt smoothly)
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1 teaspoon Tabasco (optional)
- 1 can Rotel tomatoes, drained
Instructions
- Melt butter in a medium saucepan over medium heat. Add flour and cook 1 minute, stirring constantly to ensure flour doesn’t clump or burn.
- Whisk in milk; gradually bring just to a low boil and cook until thickened (mixture should coat back of a spoon.)
- Turn heat to low and add cheese 1 handful at a time, stirring until smooth. Add in remaining ingredients. Serve warm.
Notes
*Since my husband is gluten free, I used Jovial Gluten Free All Purpose Pastry Flour. It worked really well. I’m not sure all GF flours will work as well as some I have tried remain gritty when preparing a sauce. If your GF flour doesn’t work well or you have concerns, you might also try using 1 tablespoon of cornstarch dissolved in 1 tablespoon of water. Skip the butter/flour step and simply add the cornstarch slurry to the milk once it’s been brought just to a boil. Let it simmer, stirring constantly, long enough until thickened.
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