Katie Stew

A rich, simmering blend of my favorite things

Cheese Dip


I am constantly amused by the obsession that my friends have formed over my cheese dip. It doesn’t seem to matter how long I cook for a party, what fancy things I prepare. My friends look around and ask, “Where’s your cheese dip?”

Yes. I make cheese dip for many events. There is nothing complicated about this cheese dip, and yet people hover over it. They gorge themselves on it and they never make it for themselves. You know why? Because no one in this part of the world is ballsy enough to buy Velveeta. In Seattle, we are too health conscious. Too serious to buy fake cheese. We buy organic. We buy healthy. And we go to our friend’s houses for cheese dip.

It is one of those ultimate guilty pleasure foods.

I like being the one that brings this trashy/delicious thing to their attention. Without me, these Northwesterners would never get to see the gloriousness that is fake cheese.

It is hard for me to even list this as a recipe, as there is so little to it. But people ask me for it, and who am I to deny anyone this indulgence? I have dressed this recipe up and down, but I have to tell you, the most basic method here is always the most loved. When I add new things, people miss the original. So here you go.

Everyone Loves Cheese Dip:

8 oz Velveeta Cheese (one small package or half a large package)

1 can Rotel

1 pound ground beef

Brown the beef in a skillet. Drain. Add can of Rotel and mix. Add the Velveeta cheese, cubed. Melt until there are no more cheese chunks. Pour into heat safe container and serve with tortilla chips.

Eat in droves. Will disappear in minutes. You’ll be amazed.


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