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Old 02-05-2006, 02:56 PM   #1
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How do I make cheese dip thinner?

I'm making a queso dip for the game today. I'll be using Velveta cheese and other ingredients in a crock pot. I'd like to thin out the dip a little bit and make it a bit more 'runny'. What would I add to accomplish this?

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Old 02-05-2006, 02:58 PM   #2
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I use Half and Half. I do this to all my cheese dips.
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Old 02-05-2006, 03:09 PM   #3
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Jalapeno juice from a jar of sliced or whole jalapenos! Yeow!
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Old 02-05-2006, 07:30 PM   #4
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I use Velveeta and Pace Piquante Sauce in mine. Once it's heated up, if it's too thick, add a little more of the sauce.
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Old 02-05-2006, 07:33 PM   #5
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Maybe a little stock or wine.
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Old 02-06-2006, 06:29 AM   #6
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you should never thin. thinning will get you a direct ticket to hades, or so i've been taught. in fact, people used to thin so much, that they came up with 7 deadly ones. so repent, and thin no more...
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Old 02-10-2006, 04:20 PM   #7
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Wine is what we used to make a basic cheese fondue (does anyone do this anymore?).

So I would probably add wine.

But the other ideas sound great.
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Old 02-10-2006, 04:21 PM   #8
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Quote:
Originally Posted by auntdot
(does anyone do this anymore?).
I sure do!
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Old 02-11-2006, 02:22 AM   #9
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Quote:
Originally Posted by buckytom
you should never thin. thinning will get you a direct ticket to hades, or so i've been taught. in fact, people used to thin so much, that they came up with 7 deadly ones. so repent, and thin no more...
Bucky, the smiles your posts bring me are so awesome!

I usually use a little half and half or light cream too, in a pinch or to cut calroes a bit of milk or light/regular creme fraiche works good too in many cheese dips.
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Old 03-23-2006, 02:21 AM   #10
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May I suggest thinning with small quantities of beer? It's my favorit

It's reminiscent of Welsh Rabbit.

Another tip is to use some dry white wine. It's the acidity that does the trick, I've been told.
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