Prep 5 mins
Cook 15 mins
very good copycat homemade version of cheez whiz
- 453.59 g processed cheese, cut in small pieces
- 368.54 g can evaporated milk
- 59.16 ml margarine
- 4.92 ml salt
- 0.25 ml od Tabasco sauce
- 4.92 ml dry mustard
- melt all ingredients in sauce pan or double boiler over medium heat stirring often till well blended and smooth.
- use in recipes that call for cheez whiz or serve on crackers enjoy.
Very nice; tastes pretty much how I remembered it. I scaled this way down and somewhat guessed at the proportions, but it worked out. Also, no dried mustard, so I used a bit of dijon (n yellow mustard either). Probably a more sophisticated "whiz" than the original, but still nicely spreadable, with just the right flavour.
It's been many years since I've had Cheez Whiz, so I don't remember exactly how it tastes, but it seems to replicate it pretty well, and if anything, this recipe tastes great. I reduced it to 10 servings, made as directed, and served warm with nachos and chopped jalepenos.
I made this for my boys as they like cheez whiz on their hot dogs and for nachos. I followed the recipe as written. My boys loved it. This was easy to make but it does make A LOT!