Everybody loves Rotel cheese dip, but this one has a twist. It features Two Mamas mild salsa that’s made in Alabama. You can find it at the Piggly Wiggly on Clairmont Avenue in Birmingham.
Yep, it’s football season, and that means it’s time to bust out the cheese dip recipe. I’m a big believer in buying local, and this salsa from Moulton, Alabama hits the spot for me. It tastes fresh (like homegrown summer tomatoes), and it evens out the heat of the green chiles in the Rotel.
Rotel Cheese Dip + Salsa = YES
Two Mamas also makes a hotter version, so you can kick up the heat or tone it down as much or as little as you like. As a side note, I love the heat, but these days I make the dip mostly for a sweet, little one-year-old who is a bottomless pit. So, yes. This dip is kid tested and mother approved, for sure.
The Piggly Wiggly on Clairmont stocks an entire shelf (right in front of the cash registers) of various sundries made either in Birmingham or in the state. They also stock other local products throughout the store. I found the Two Mamas salsa in the international foods aisle with the Mexican goods. It’s $3.50 a jar, which is a steal.
It’s Almost Homemade
I like to prepare this in a semi-homemade style by using a can of Campbell’s Fiesta Nacho Cheese soup, a can of Rotel, along with the Two Mamas mild salsa so that it’s not too hot.
Like recipes using local ingredients? Try these 3 juice blends with produce from Pepper Place!
I also make a roux (fat and flour cooked together) with sharp cheddar cheese to fortify it. This dip should be thick, and it should coat the chip without running off. Nobody wants a flimsy cheese dip! A thicker dip is easier to travel with, too.
Here’s The Recipe
1 10-ounce can of Rotel
1 10.75-ounce can of Campbell’s Fiesta Cheese Nacho soup
1 jar of Two Mamas salsa
For the roux:
2 Tablespoons of butter
2 Tablespoons of flour
1/2 cup of milk or cream
1 lb. of sharp cheddar cheese, grated
- Combine the first three ingredients in a crock pot or a medium-sized pot on the stove. Turn to low.
- In another small pan, melt the butter on medium low, just until it starts to bubble. Add the flour and whisk together for a few minutes. Get out all the lumps.
- While continuing to whisk, add in the milk or cream and then the sharp cheddar cheese.
- When the cheese is melted and incorporated add it to the dip mixture and let the dip simmer in the crock pot or on the stove. Serve warm.
- Serves four to six and can be multiplied.