4 tbsp of butter
4 tbsp of White Rice Flour (I use Bobs Red Mill) NOTE: you may need a tad more to thicken at end.
1 clove fresh garlic
2 cups of raw milk, Organic Valley milk or Unsweetened Almond Milk
1 cup of shredded cheese (do NOT buy already shredded...and have fun...I use raw MILD cheddar, goat, organic mozzarella and sometimes organic colbyjack.)
1 cup of Organic Salsa
1 tbsp of dried parsley
Sea Salt and Pepper to taste
**Optional fresh jalepeno pepper or organic jalepeno pepper juice
**Optional fresh cilantro
**Chopped green onion (about 1/4 cup)
DIRECTIONS:
1. In a large sauce pan over LOW HEAT, melt butter. Add minced garlic and let saute for about 1 minute. Add the flour and whisk for about 1 minute.
2. Add milk and whisk. Turn up to MED-LOW HEAT (around 4) and WHISK CONTINUOUSLY FOR ABOUT 4-6 MINUTES or until the sauce begins to thicken.
3. Toss in cheese. (personally, I would avoid using too much sharp cheddar for this recipe.) Stir until it melts. It should still be thick. If its too thin, add more white rice flour, 1 tbsp at a time, until desired thickness is reached.
6. Add salsa. (and if you are tossing in any fresh jalapeño pepper, now's a good time to add it) Give it a good stir and then grab a chip and taste it. Adjust to your liking.
7. Taste again! (use a chip to taste test. The chip has salt so you don't want to over salt your dip.)
8. Last step: make any adjustments you need to make it "just right." Too thick? Add a splash of milk. Too thin? Add another handful of shredded cheese. Too bland? Add more salsa and possibly salt/pepper. Put on plate and if you have some fresh cilantro, sprinkle on top. Be still my heart.
I have 1 thing to say to you Old-Friend-From-My-Past-Velveeta-that-Can-Barely-Count-as-Food:
"DON'T THE LET THE TRASH CAN LID HIT YA ON YOUR WAY OUT!"
NOTE: Although the ingredients in this are fresher and less processed, it IS high in fat, so make this a "Sometimes Food"...as in a few times a year. Not a few times a WEEK. :)
I made this and had a few questions. One mine was not thick when you said it would be, & it came out with a strange gritty texture. I think maybe because I used walmart mild chedder. Do you think if I get better cheeses that will fix it? It tasted fine just bad texture.
ReplyDeleteIf its too thin here's some tips: 1. add a little more flour at the start. 2. Drain your Rotel or salsa to remove some of the water 3. toss in 1/2-1 tsp xanthan gum to thicken. The gritty texture...what kind of flour did you use?
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