There is a time and place for just about everything.  My mother loves to entertain – and she took after her mother.  One of the many dishes I remember her making when I was growing up was her chili con queso dip – there were two main ingredients as far as I can remember – a can of Hormel chili without beans and Velveeta cheese.  I am not exactly sure what was in that chili if it didn’t have beans, but whatever it was – once it was mixed with that velvety fake cheese, magic happened.

It has been years since I have even thought about Velveeta cheese – but I found this recipe in Bon Appetit, and would you believe that was one of the ingredients?  I know Velveeta is nothing but processed cheese – and eating a hunk of Velveeta cheese is definitely not something I am interested in doing.  In fact, I seriously never imagined myself buying a stick of Velveeta ever…but there is really nothing like melted Velveeta cheese when you are making a dip.

The other weekend when I was trying to figure out what to make for the Super Bowl, I kept coming back to this recipe.  Part of me wanted to just make the recipe that my mother had engrained in my head – but this recipe looked even better.  It had a combo of Velveeta and real cheese – and some sausage.  Well, this dip was just about the best I have ever had.  I could have easily just sat down with a bowl and a spoon…but I was good and stuck to the chips – but let me tell you, there was no way to stop at just one.  Fortunately I wasn’t the only person that felt that way, so it went pretty quickly – otherwise I seriously would have eaten it all.  Velveeta – I’m sorry for ignoring you all these years, and thinking that I was done with you.  I just had to find the right time…and now that I have, there will be a place for you always.

Ingredients

• 1 tablespoon vegetable oil
• 6 oz. fresh chorizo, casings removed
• 2½ cups half-and-half
• 8 oz. Velveeta cheese, cut into cubes
• 8 oz. Monterey Jack cheese, grated
• 8 oz. sharp cheddar, grated
• 2 tablespoons chopped canned chipotle chiles in adobo
• 1¼ teaspoon kosher salt
• ¾ teaspoon ancho chile powder
• ¾ teaspoon chipotle chile powder
• 2 oz. crumbled Cotija cheese or queso fresco

Preparation

Heat half-and-half and Velveeta in a large heavy saucepan over medium heat, stirring occasionally, until Velveeta is melted, 6–8 minutes. Add Monterey Jack and cheddar; cook, stirring, until mixture is smooth. Mix in chipotle chiles, salt, and both chile powders.

Transfer queso to a warm dish and top with Cotija cheese and reserved chorizo.

DO AHEAD: Queso (without toppings) can be made 2 days ahead. Cover and chill.

For a printer-friendly version of this recipe, please click here:  Creamy Queso with Sausage