Stoby's Cheese Dip
This is a cheese dip from a local restaurant that we cloned. I have gotten nothing but rave reviews from those who have tried it.
This is a cheese dip from a local restaurant that we cloned. I have gotten nothing but rave reviews from those who have tried it.
- Carbohydrate 7.7279586111696 g
- Cholesterol 52.4 mg
- Fat 16.717215 g
- Fiber 0.641063893270389 g
- Protein 11.090726944447 g
- Saturated Fat 10.3145846666667 g
- Serving Size 1 1 Serving (102g)
- Sodium 338.403138888896 mg
- Sugar 7.08689471789921 g
- Trans Fat 0.893400583333339 g
- Calories 224 calories
Step-by-step
- Blend all ingredients except cheese in a blender.
- Add to large pot on medium heat.
- Add cubed cheese.
- Stir often until cheese is melted.
- Cheese dip will thicken as it cooks.
A printed ingredient list cannot explain why flour and water require high-shear blending before heat touches them, yet skipping this mechanical step yields a grainy starch suspension instead of a smooth emulsion. Blending the cold water, flour, onion powder, garlic powder, ground cumin, dry mustard, coffee creamer, lemon juice, salsa, and chili without beans creates a fully hydrated starch slurry that thickens evenly without lumps once exposed to thermal energy. Pouring this homogenous liquid into a large pot over medium heat prevents scorching at the base while the starches gelatinize.
Cubed Velveeta introduced to the simmering liquid requires continuous agitation with a silicone spatula to encourage uniform melting across the dairy fats and proteins. Maintaining medium heat ensures the processed cheese softens gradually without separating its oil phase from the solid matrix. Stirring frequently prevents dense proteins from settling against the bottom of the vessel, which creates an unpleasant burnt flavor profile throughout the batch.
Flour combined with liquid acts as the primary thickener, requiring a full cooking cycle of approximately eight to ten minutes on the burner to eliminate raw starch flavors. Viscosity increases noticeably as the water evaporates and the starches fully swell, signaling that the mixture has reached its target holding consistency. Reducing the heat immediately after achieving a thick, uniform texture stops further moisture loss and prevents a overly pasty mouthfeel.
Leftover portions stored in an airtight container within a refrigerator maintain acceptable quality for up to four days without significant structural failure. Reheating requires gentle stovetop intervention with a splash of water or milk to restore the original hydration level, since the starches continue to bind available moisture during cold storage.
