For our church’s New Year’s Eve family game night, I planned to make Rotel cheese dip in a small slow cooker. The afternoon of the party, I opened my cabinet and realized I didn’t have any cans of diced tomatoes with green chiles, just a can of plain diced tomatoes.
But I had an idea. After adding the diced tomatoes and a couple dashes of garlic powder to the cubed Velveeta and milk sitting in my slow cooker, I called to Chris, in the living room watching a football game.
“Hey, Chris, do you have any peppers you can chop up for my cheese dip?” I asked.
Chris, who grows container peppers every year and then saves them for the winter, is always thrilled to be asked to add peppers to something. “You bet!” he said, jumping up and running for the freezer.
He came back a few minutes later with a bag full of peppers.
“I only need a couple of peppers,” I said, explaining about not having any Rotel.
“Yeah, I know,” he said.
He chopped up a habanero and put it in with the cheese mixture.
“That’s probably enough,” I said.
“No way!” he said. “One pepper will be totally covered by the taste of the cheese.”
“I don’t know …” I said.
But Chris proceeded to chop up another habanero and five or six cayenne peppers and dump them all into my cheese dip.
We took the dip to the party, and it was the hottest cheese dip I have ever tasted in my life. It looked beautiful, and nearly everyone tried some. Then, as people passed through the serving line and settled down at their tables, all around the room I could hear voices calling for a drink, gasping, and pleas for relief. At one point, I took a bite myself and I think I screamed.
Chris was very, very proud of himself. This is a man who once won a special prize at a chili contest for having made chili so hot that no one was sure what it tasted like, but it sure was hot.
Yes, nothing suits a church party like the dip I am now calling “Chris’s Hot as Hades Queso.”
Rotel Cheese Dip
One can of Rotel tomatoes
½ block of Velveeta
Milk to suit the cook’s taste (approximately ¼ to ½ cup)
Cut the Velveeta into cubes and put the cubes in a microwavable container. Add milk.
Microwave in a covered dish for about four minutes. Stir. Microwave in small increments until the cheese is melted. Watch the dish to make sure it doesn’t spill over. After the cheese is melted, stir in the diced tomatoes. You may want to microwave it about one minute more to reheat the mixture after adding the tomatoes.
Slow Cooker Directions
Add all ingredients and turn the slow cooker on low for about two hours, stirring occasionally after the first hour.
Use (1) Rotel or (2) plain diced tomatoes with a couple dashes of garlic powder. Add chopped hot peppers. Know that the more you add, and the hotter the pepper, the hotter your dip will be.