Who doesn’t love that velveeta cheese dip? Want a recipe that isn’t full of all those processed ingredients?
You’ve been asking us for months to please come up with a processed block cheese substitute. After 46 pounds of cheese and 21 recipes, I’m thrilled to finally share with you a real substitute. The kind of substitute that tastes, performs, and looks like the real thing.
Many of you submitted recipes to us—thanks by the way—and it turned out that nearly one of my last attempts before I scratched the whole project was by chance the one that worked best. I’ve used Google, and I haven’t found this exact recipe anywhere. Therefore, we will call this MOMveeta.
Pictured above is not a MOMveeta lunch; it’s our football MOMveeta tray. While our friends ate nasty block cheese dip and hot dogs, my kids ate their healthier version.
The above picture shows the steps for making MOMveeta in the microwave. Clockwise: Add ingredients in the bowl, begin to melt, stir often with a fork, do a chip test, and serve.
Above are the slow cooker and cooling directions. Slow cooker temperatures vary, but give yourself at least 2 to 3 hours. Add all ingredients in the slow cooker, heat, and serve. After it’s cooled, you can freeze it in 1-cup servings.
Recipe #19 (above) was the winner. In order to make the cut, it had to taste like the real thing, have simple ingredients, cool off and form a “block” of sorts, and when reheated, it had to perform like the original and, of course, the taste test. I wasn’t looking for a queso dip recipe, I was looking for a real substitute.
Check out this video for step-by-step on how it’s made:
Of all the flops, #17 was the most disgusting. This was Monterrey Jack and mild Cheddar. The texture was like gum. Aren’t you glad I did all the testing for you? Check out the recipe and how to make MOMveeta Mac and Cheese. Feel free to share this recipe with your friends, and please let us know how your family enjoys it.
Homemade Velveeta Recipe
Makes about 4 cups.
- Cuisine: Snacks
- 16 ounces natural American cheese
- 8 ounces sharp Cheddar cheese
- 1 cup milk
- 1 teaspoon cumin powder
- 1 10-ounce can diced tomatoes & green chilies, drained* (optional)
- Place all the ingredients inside a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir every 1 to 2 minutes. The mixture might seem watery during the first few stirs, but it should come together as a nice runny dip after all the cheese is melted.
- Serve immediately as a dip with tortilla chips. You can cool this in a loaf pan and refrigerate for a week to use as you would use traditional Velveeta.
Slow cooker directions:
- Place all the ingredients in a small slow cooker (that will fit at least 4 cups of liquid). Turn it on high for 2 1/2 hours. Mix the ingredients every hour to prevent the cheese from sticking to the walls and possibly burning. Reduce the heat to the lowest setting, and enjoy!
* The diced tomatoes & green chiles is optional, but it adds a lot more flavor. To make this as a true Velveeta replacement, take out the diced tomatoes & green chilies, and add ½ cup additional milk. Cool and refrigerate or freeze in 1-cup portions. Reheat every 30 seconds until creamy and hot. Use as you would with Velveeta.
Not all white American cheeses are made equal. Check the ingredients because some don’t really expire. If it says “cheese product,” it’s probably not real. I used Land O’Lakes brand in our test. Yes, I know, it’s not the best, but many of you asked for it. After 21 tests and more than $300 in cheese, there is just no way to get around it. Get the best quality you can find and afford. For both recipes, I purchased the cheese from the deli counter in a big chunk; don’t use sliced cheese.