In my pursuit of real food, I wish that I could cut out Velveeta cheese.  It’s far too processed to count as real food.  However, there’s a family recipe for a spicy dip (I’ll get back to this later in the post) that I just can’t do without.  Because of this, I was really excited when I saw a post on King Arthur Flour’s blog showing how to make a velveeta substitute.  I looked around the internet and saw the same recipe many places.  I made it, following the directions.  It firmed up properly, and tasted good.  Then I make my recipe with it… the family recipe that had never failed in over 40 years with velveeta… and came up with something inedible.  It didn’t melt properly.  Instead of being smooth and creamy, it was entirely grainy, almost in curds.  I don’t know what I did wrong.  I used a block of mild cheddar cheese.  The only thing I can think of is that there were still little chunks of cheddar in the finished cheese.  Maybe that’s why it didn’t melt properly.  No one else on the various blogs that posted the recipe seems to have to problem I did.

The recipe that did not work was for a cheese dip that my family has always called Chile Con Queso.  I know that something similar become popular recently, often made with Rotel, but my grandmother and then my mother have been making it the way listed below for at least 40 years.  Probably more like 50 or 60, but it’s hard for me to be sure.  (well, except for the microwave part.  That doesn’t go back quite so far)

Chili Con Queso
  • 2 lb Velveeta cheese
  • 1 can salsa
  1. Cut velveeta into 1" cubes and put into microwave safe bowl with a cover. Pour salsa over. Microwave on 50% power, stirring every few minutes, until smooth and creamy. It will look like it's done a few minutes before it actually is. When it's actually done, the color is very consistent.


I don’t have a carb count for this recipe because my little one with diabetes won’t eat it because it’s spicy.

I’ll have to give the homemade velveeta substitute one more try, and watch out for cheese chunks.

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