At Home Pancho's Cheese Dip
"If you know Pancho's in Memphis, you know their cheese dip. It's great cold and it doesn't need to be heated to be eaten although it is really good that way. This is a great cheese dip"
photo by Elvisjay
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 1 lb American cheese or 1 lb Velveeta cheese
- 1 (10 ounce) can rotel
- 1 teaspoon garlic powder
- 2 1⁄2 - 3 teaspoons cumin
- 1⁄3 - 2⁄3 cup hot to boiling water
- 1 pinch black pepper, .. (optional)
directions
- Puree Rotel in blender.
- Slice Velveeta and put in one piece at a time while blending.
- Add cumin and garlic powder until all well blended.
- With Blender still running add hot water to get your favorite thickness/viscosity.
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Tweaks
-
What seems to be missing in all of the copycat recipes I have seen for Pancho's Cheese Dip is WHITE PEPPER. White Pepper is not optional. It is the missing ingredient that makes this recipe taste authentic. I use a full half tsp. of White Pepper in this recipe. If I use Veleetta Cheese, I also add about 4 oz. of cream cheese (about half of an 8oz. block) to both thicken the dip and tame a bit of the potent Velveetta flavor.
RECIPE SUBMITTED BY
Colorado via Memphis and the South.
