Panchos Cheese Dip Recipes

PANCHO'S CHEESE DIP

Steps:

• Measure first 4 ingredients into a small bowl, stirring well to mix.
• (Note: As tastes have changed over the years, I have gradually decreased the Accent slightly, measuring a scant tablespoon so it won't be too salty.) Pour 1 can of tomatoes, including juice, into the bowl of a food processor.
• Add 2 tablespoons of spice mixture and 5- 6 slices of pickled jalapenos.
• Pulse on and off briefly several times until ingredients are well-mixed and tomatoes are broken into small pieces but still retain some texture.
• (It should look like a thick salsa.) Pour tomato mixture into a medium saucepan.
• Repeat with remaining can of tomatoes, remaining spices, and additional slices of jalapenos, adding mixture to the saucepan after processing.
• If your food processor can handle it, grate cheese and then put in a large pot or Dutch oven; if not, chop cheese coarsely by hand.
• (A Cuisinart makes it easier, but it doesn't affect the final outcome.) Cook tomato mixture over medium heat, stirring frequently; bring just to the boiling point, BUT DO NOT ALLOW TO BOIL!
• The instant the first bubble breaks the surface, remove from heat and pour over cheese.
• Stir well, until cheese seems to have melted as much as it's going to (which won't be much-- it will still be extremely lumpy).
• Using a ladle (or a coffee mug), pour approximately 3 cups of the mixture into the food processor bowl.
• Process approximately 20-30 seconds, until mixture is smooth.
• Remove lid from processor bowl and taste for'heat' and consistency.
• If it is not as hot as you'd like, add a few more jalapeno slices.
• It will be waaaay too thick, so add water (several tablespoons at a time), processing briefly after each addition, until it is the proper consistency.
• Each batch will require a different amount of water, depending on the ratio of cheese to tomato sauce, but you'll quickly get the hang of about how much to add.
• If you accidentally get one batch too thin, you can easily compensate by making the next one extra-thick and stirring them together.
• Although this makes a huge amount, it will disappear more quickly than you ever thought possible, so stock up on lots of chips!
• Leftovers keep well in the refrigerator for days on end.

AT HOME PANCHO'S CHEESE DIP

Steps:

• 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.

COPYKAT PANCHO DIP FROM WEST MEMPHIS,AR

Steps:

• 1. IN a Blender chop up your Cheese..add a tsp of garlic powder and a tsp of cumin and start out with 1/4 cup of milk .
• 2. Turn your blender on to blend or whip..then go from there as you taste on the amount of garlic and cumin and the consistency as far as adding more milk. Some people use water but I dont like it as much.
• 3. If you cant find american cheese. You can use Velevetta but then you have to melt your cheese stove top or in the microwave and slowly as it will scorch easily.. If you have ever had Pancho Dip .This is as close as you get. If you buy it in the store ,a small container is 6 Dollars when this makes so much More. Hope you enjoy and can understand my vague instructions on amounts of seasoning and milk as it depends on the person making it. Enjoy!!

HOMEMADE PANCHO'S CHEESE DIP

Steps:

• Mix all ingredients EXCEPT cheeses together.
• Cook for 20 minutes over medium-low heat.
• Then add cheese & blend.

COPYCAT PANCHO'S CHEESE DIP

Steps:

• Melt cheese until smooth in a double boiler or microwave, stirring throughout.
• Puree rotel in blender or small processor.
• Stir into the cheese the rotel, cumin and garlic.
• If too thick, add a little water.
• Serve with tortilla chips.
• ENJOY.