Why is there no decent kosher cheese dip?
- tamarw Jun 26, 2014 05:13 PM
Sparked by a discussion on another board....
What is it about cheese dips (nacho dips, whatever) that are impossible to kasher? Nothing in the Kosher world really comes close to the non-Kosher stuff.
And...does such a homemade recipe exist for cheese sauce that will stay a few days in the fridge?
You're really not missing out with the premade stuff. Even when I didn't keep kosher, I avoided it.
It's pretty simple to make at home. You just make a roux-based cheese sauce, heavy on the roux. You may need to thin a bit with milk when you reheat. I tend to use a pretty heavy hand with the salt too but that will vary with the cheeses. I like adding combinations of the following: mustard powder, garlic powder, onion powder, or vegan worcestershire sauce. If you want a vivid orange color, paprika does it nicely. I used smoked paprika to add depth of flavor too.
Add a can of diced tomatoes with green chiles (there's an OU brand out there, I have it in the pantry but I'm not at home now) and microwave. Since you're looking for dip texture you can skip the gelatin in the fake Velveeta.
I know absolutely nothing about anything related to your faith but can you eat sodium citrate, and iota carrageenan?
Mix it with milk/wine/beer/water, add your cheese, and you're set.
There is actually a recipe over on chow:
I'd use something like that. The iota carrageenan adds a good mouthfeel and texture. I actually made the recipe the other day and found it too liquidy and smears too easily under shear force to slice easily. There is another recipe from MC@H that does not use iota carrageenan that I like for slicing, but I assume since you're making dip slicing is not the point. The recipe I linked should work pretty well as long as it stays fairly warm.