We made a simple cheese dip blending cheddar and monterey jack cheese, milk, sodium citrate, Mrs. Renfro's salsa and Gran Luchito chili paste. The problem with cheese sauce designed for hours of dipping is keeping it hot, fluid and eatable. A classic crock pot solves the problem. Our Superbowl cheese and salsa dip was a big success and stayed smooth and liquid for the whole game. It reminds me that crock pot can be a great place to heat and hold fondue too.
February 4, 2005