This past weekend, Martha and I had a number of our friends from college over to visit.  One of the obstacles we wanted to figure out was how to feed 10 people (give or take) several good meals without running up enormous bills.  This is a theme we want to explore a little bit with Cook on a Shoestring, starting today with a simple, two-ingredient recipe for cheese dip that comes out to about $0.50 per person.

Ingredients:

• 1 block Velveeta (we actually buy off-brand, which is only about $3)
• 2 cans Rotel (or the off-brand “diced chilies and tomatoes”–about $2)

The Process:

1. On a clean cutting board, slice the block of Velveeta into 4 long sticks–that is, slice it in half length-wise, then turn it on its side and slice it again.
2. Next, cut these 4 long sticks of cheese into cubes.
3. Crock Pot Method: Put the cheese cubes in a covered crock pot on medium heat with the 2 cans of Rotel, stirring occasionally for about 30 minutes or so.
4. Microwave Method: If you make the cheese dip in the microwave, empty the cheese cubes into a large, microwave-safe bowl along with the Rotel.  Heat it on a medium power setting in 5 minutes intervals, stirring between heatings.
5. The cheese dip is done when all the cubes are melted into a nice, “cheese-dip-like” consistency.

This recipe makes enough queso to satisfy 10 people, and since we only spent about $5 on it, that comes out to about $0.50 per person–price of chips not included (although 2 bags of tortilla chips from Walmart only cost about $3, so it really doesn’t add a lot to the price per person).

I love this cheese dip recipe because it’s so easy and inexpensive to make, and it doesn’t take a lot of time or energy.  It’s the best way I know to whip up a tasty side-dish without spending more time in the kitchen–away from your friends–than absolutely necessary.  It’s great for parties, cookouts, and just about any other kind of get-together.

So this summer, try some cheese dip, and let us know what you think!

Filed under: Recipes

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