Ah, Stoby’s Cheese Dip – a classic from my childhood that I can still taste to this day. It’s a staple at parties and family gatherings, and it’s always the first thing to disappear. If you’re looking for a nostalgic appetizer that will transport you back to simpler times, look no further than this irresistible dip.
To make Stoby’s Cheese Dip, you’ll need:
– 1 pound of Velveeta cheese
– 1 can of cream of mushroom soup
– 2 cans of diced tomatoes and green chilies
– 1 tablespoon of Worcestershire sauce
– Tortilla chips for serving
Start by cutting the Velveeta into cubes and placing them in a large microwave-safe bowl. Add the cream of mushroom soup, diced tomatoes and green chilies, and Worcestershire sauce to the bowl. Stir everything together until the ingredients are evenly combined.
Microwave the cheese dip in 30-second intervals, stirring after each interval, until the cheese is completely melted and the dip is hot and bubbly. This should take about 2-3 minutes, depending on the strength of your microwave.
Once the dip is heated through, it’s ready to serve. I like to pour it into a large serving bowl and surround it with a generous pile of tortilla chips. The creamy, cheesy dip is the perfect match for the salty crunch of the chips.
There’s something about the combination of Velveeta, cream of mushroom soup, and diced tomatoes and green chilies that just works. The dip is creamy and rich without being heavy, and the diced tomatoes and green chilies add a bit of heat and acidity that cuts through the richness.
Stoby’s Cheese Dip is the kind of recipe that’s been passed down through generations. It’s not fancy or complicated, but it’s always a crowd-pleaser. If you’re looking for a nostalgic appetizer that will bring back memories of family gatherings and holiday parties, give this classic cheese dip a try. You won’t regret it!