# Save my cheese dip

**URL:** <https://boards.straightdope.com/t/save-my-cheese-dip/674140>\
**Category:** Cafe Society\
**Created:** [November 17, 2013, 8:39pm UTC](https://boards.straightdope.com/t/save-my-cheese-dip/674140 "2013-11-17T20:39:52Z")\
**Posts on this page:** 4\
**Page:** 1

<div class="post-metadata">

**Author:** ![hamwater](https://avatars.discourse-cdn.com/v4/letter/h/0ea827/32.png) [@hamwater](https://boards.straightdope.com/u/hamwater)\
**Post date:** [November 17, 2013, 8:39pm UTC](https://boards.straightdope.com/t/save-my-cheese-dip/674140/1 "2013-11-17T20:39:52Z")

</div>

I wanted to make cheese dip tonight but only had cheddar. I knew when I put it in the crock pot that it wasn’t going to work but I did it anyway. So I have browned ground beef, cubed cheddar and Rotel melting in the crock pot.

Of course the cheddar is stringy and not mixing with the beef and Rotel. I looked online to see if I could fix it. There is a recipe for milk, butter and flour brought to a boil and then adding the cheddar and pouring this over the beef mixture. Unfortunately, I have already added the cheese to the crock pot.

Do you think I could make a milk, butter, flour roux and then add this to the crock pot and stir it in? I have refried beans and a few other things I could add, but not cream of mushroom which is what I usually add to my Velveeta dip to keep it from seizing up.

---

<div class="post-metadata">

**Author:** ![Ruken](https://avatars.discourse-cdn.com/v4/letter/r/f475e1/32.png) [@Ruken](https://boards.straightdope.com/u/Ruken)\
**Post date:** [November 17, 2013, 9:16pm UTC](https://boards.straightdope.com/t/save-my-cheese-dip/674140/2 "2013-11-17T21:16:57Z")

</div>

Add sodium citrate. Search for cheese sauce recipes with it to get an idea of ratios.

---

<div class="post-metadata">

**Author:** ![hamwater](https://avatars.discourse-cdn.com/v4/letter/h/0ea827/32.png) [@hamwater](https://boards.straightdope.com/u/hamwater)\
**Post date:** [November 17, 2013, 9:22pm UTC](https://boards.straightdope.com/t/save-my-cheese-dip/674140/3 "2013-11-17T21:22:04Z")

</div>

Thanks, but if I don’t have cream of mushroom I probably don’t have sodium citrate :). I didn’t get any replies so I started a bechemel sauce and I’m going to try to add that to the dip.

---

<div class="post-metadata">

**Author:** ![even\_sven](https://avatars.discourse-cdn.com/v4/letter/e/dfb087/32.png) [@even\_sven](https://boards.straightdope.com/u/even_sven)\
**Post date:** [November 18, 2013, 12:12am UTC](https://boards.straightdope.com/t/save-my-cheese-dip/674140/4 "2013-11-18T00:12:49Z")

</div>

Why not try adding the dip to the béchamel? Seems like that would work better.