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I realize that many of you aren't from my neck of the woods, and I've always wondered how far the delicious arm of cheese dip reaches on this continent.  Here in Arkansas, you don't go to many restaurants that don't have cheese dip, and there are many different variations.  Mexican restaurants around here have it, but I know people that have gone to Mexico, and it's not there.  When I visited Minnesota for work, there wasn't a place that knew what it was.

 

There's a place here that started in 1935 called Mexico Chiquito that's the first documented place to make it.  We see commercials on tv that advertise the Velveeta block with two cans of Rotel in a bowl, then melted.  Do these commercials air in the North or anywhere outside of the Southeast?

 

For those of you that may not be familiar, you cube up half a "brick" of Velveeta cheese, add one can of Rotel (diced tomato and peppers) and heat it in the microwave (I do 1 minute, stir, 1 minute, stir, until melted and hot so the cheese doesnt get grainy), crockpot, or double boiler (easiest way to not screw it up) and eat it with corn tortilla chips.  I prefer it with hot rotel and for a little twist I'll add taco meat or italian sausage.  Also good with plain old ground beef.  You can pour it on burgers, hot dogs, burritos/tacos/nachos, chicken and rice, and anything else you want to make more delicious.

 

 

velveeta-and-ro-tel-cheese-dip-large-7.j

 
This is a staple down here, and I want to know where else you can find it, and where you can't.
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You're right, it is a staple at most gatherings.  Quick, easy, delicious.  I have also been known to add some browned spicy sausage, hamburger, etc.  It's not acute cuisine, but it sure gets the job done.

 

 

I do two cans, one regular, one hot, or chili, just mix it up. You can add cream cheese too.

 

At most mexican restaurants down here it's white cheese with butter and green chiles, some add jalapeno.  Pretty simple.

 

Robert, a friend of mine makes "crack dip" that's half velveeta and half cream cheese with sausage, chicken, cumin seed, chili powder and onions on top of the rotel.  It's delicious, but I feel my blood thickening after the first bite.

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Readily available in one form or another all over Texas.

 

Indeed, here in Austin, you don't even have to go to a Mexican restaurant to get queso.

 

That is kinda funny...  I think that's why they call it Tex-Mex, generally accepted "Fusion Food".

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