Why do Southern people love Crock-Pots? Two words: Rotel dip. Sure, this kitchen appliance is handy for making stew, chili, soup, whatever, but for Rotel, well, it’s indispensable. If you’re wondering why, my guess is you’ve never tried cold Rotel dip. Heed these Johnny Cochran-esque words of wisdom: if the Velveeta isn’t hot, step away from the Rotel pot.
Now, if you’re balking at Velveeta, you may want to steer clear of Southern get-togethers on general principle. American cheese (or cheese-like substance) tends to play an active role in everything from Rotel dip to piggies.
Crock-Pots also make a mean batch of barbequed meatballs or lil smokies. Only problem is transporting your Crock-Pot to the party and returning home unscathed or unscalded. Even though Crock-Pots are fairly sturdy, they’re not indestructible, so be careful who you lend your Crock-Pot to.
Case in point: My sister’s husband took her Crock-Pot to work once and failed to return it in one piece (or actually two pieces since it was one of the new-fangled “removable stoneware” types). Of course, he never heard the end of this. Probably still hasn’t. She was nagging him about when he was going to replace her Crock-Pot, and he said was planning to buy her a new one for Christmas.
Now I love Shawn, but have to side with my sister on this one: Wrong answer! Or as they say in the South “That dog won’t hunt.”
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Oh, yep, Texas is a different country. The Rotel dip you’re talkin about is the indispensable chip dip we call “Queso”. We know “queso” just means “cheese”, but we also know that Texan queso is the best cheese-related chip topping there could ever be.
I’ll be in Dallas for my nephew’s wedding this summer and look forward to eating some Texan queso!