M: So what exactly is Velveeta? It’s not cheese, despite first glance. The FDA has all kinds of rules about what can be called cheese, mostly having to do with moisture content and percentage of milkfat (39% and 50%, respectively). Then we move on to processed cheese, to which some emulsifiers and additives are added dropping rules to 43% moisture content and 47% milkfat. Velveeta? Not yet. Think American cheese. Process cheese food requires a minimum 44% moisture and 23% milkfat which again contains additives, preservatives and texture agents. Still not velveeta. Velveeta is what is classified as a process cheese spread, which is a variation on cheese food which must be spreadable at 70 degrees, have a moisture content of at least 60% and and 20% milkfat. Beyond that you’ve got your process cheese product, which doesn’t quite meet any of those standards (velveeta light lands here). Imitation cheese is an oil based alternative for which all bets are off.
I’m sure I’m oversimplifying all of that a bit by sticking to the numbers there, but what I’m getting at is something we already knew. Velveeta ain’t cheese. So why are we using it? Well, no matter what is in there, it tastes pretty good, the color is pleasant enough, and most importantly, when you melt it, it does not clump, nor does oil rise to the surface. You get a smooth, velvet-y (velveeta! get it?) consistency just perfect for dipping a chip or two. I usually overcome my acknowledged cheese snobbery on this front only in Mexican restaurants, where I can pretend queso is an exotic cheese from South of the border instead of little more than velveeta and jalapenos. I am willing to extend this privilege to include this smooth and spicy crab dip. This blend of velveeta, monterey jack cheese, tomatoes, peppers and hot sauce (don’t hold back) is just the ticket for that holiday party or to nosh while watching the Panthers throw another one away in the second half.
I will advise that you keep it warm though. As the velveeta cools off, there is a fine line between smooth, melt-y deliciousness and melted plastic army man. Stay on the right side of that line and you’ll do great.
Recipe: Slow Cooker Crab Dip
Summary: Velvety-y smooth and spicy, this cousin to queso is a crowd pleaser. Just be sure to keep it warm. From The Southern Foodways Alliance Community Cookbook
Ingredients
- 1 T Butter
- 6 Green Onions, thinly sliced
- 1 Red Bell Pepper, diced
- 1 Lb Velveeta
- 2 c Monterey Jack Cheese, grated
- 1 10 oz can Diced Tomatoes with Green Chiles
- 1 Lb Crab Meat
- Hot Sauce
- Tortilla Chips
Instructions
- Saute green onions and bell pepper in butter in a small skillet over medium heat until soft (about 8 minutes).
- Transfer to slow cooker and add velveeta, monterey jack, and tomatoes and cook on high for one hour.
- Stir in crab meat and reduce heat to low for another hour.
- Season with hot sauce and serve warm with tortilla chips for dipping.
Macaroni and Cheese « The Communal Skillet
January 20, 2012 at 9:32 am
[...] in gallon sized cans. I know I revealed my snobbery on this subject recently when discussing crab dip, but the heart wants what it wants. If it helps, I do still break out a box of the old [...]