Hey, folks. As far as I'm concerned, this is the one I was looking for! A few people have told me it didn't work out for them, but I've made this dip many, many times. It works just fine for me. I've collected some ideas for variations and alternatives through the years, and hopefully you'll find something which works for you.

Poor Man's Cheese Dip (for the mild of taste)

Can't handle jalapenos and chilis? Don't have any jalapenos and chilis? That's okay. Just grab a little Mrs. Dash, or any similar mixture of tasty spices. Many people enjoy the dip itself without adding peppers at all, but for those of us who need a little excitement, flavoring can come in many different forms.

For those on protein diets

Well, Ms. Bunjiboobs wrote to say: "...on protein diets, I have had grilled lean hamburger in my white cheese dip. Yum yum!" Hey, whatever gets you through the protein diet (NOTE TO READERS: Be sure to consult with your doctor or dietician before adding cheese dip -- I am not dispensing health advice here).

Not all Asaderos are the same!

How many asadero cheeses are there? Hey, more than you think, and they aren't all the same. In fact, we received an insider's view of the asadero cheese industry via email early in 2002.

TexMex Queso Blanco

For an alternative (TexMex) recipe, check out TexMex>net's queso blacno recipe.

Flameado

Texans are familiar with a cheese dish (not a dip) called Flameado. Quite a few people have asked if this is similar to the white cheese dip that easterners are used to. NO, IT IS NOT. However, it is very good, and if you love the white cheese dip and cannot get it, try a Flameado. The Flameados I've had are made from Monterrey Jack cheese and have meat (usually a sausage) cooked into them. You roll it into tortillas, although you can sort of scrape it onto chips.

Cheese manufacturers' recipes

The Cacique Web site has some recipes on it but I haven't found anything like the white cheese dip recipe. You can substitute Queso Quesadilla for the Asadero cheese if you need to. I've tried some other brands of Quesadilla cheese and they don't work as well as Cacique's brand, so you definitely want to stay with Cacique if you can get their products.

White American Cheese...

Many, many people have written to tell us where to find "White American Cheese" at stores like Wal-Mart, Publix, and Winn-Dixie. I believe you all. I do. It comes in individually wrapped single slices, it comes in large bricks, you can get it at the Deli section, you can get it in the regular cheese section (sometimes). And it's made by Kraft, Land'O'Lakes, and probably a few other cheese producers.

Bobbie Wheaton wrote to tell me that a waitress in a local Mexican restaurant shared this recipe: Take white American cheese (Bobbie buys it at a Wal-Mart supercenter in the deli section) and cream. Heat and stir as above, and flavor with peppers of choice.

Many other people have written to say they were also told by Mexican restaurants that they use White American Cheese. Afficianados say the American white cheese is a good melting cheese. So, if your local grocery store has a white cheese product with the name "American Cheese", try it. But the Asadero cheese by Cacique remains, in my opinion, the best cheese for this recipe.