This is a new cheesy dip recipe that our family is really enjoying. It's thick and cheesy-tasting, and is made without any soy products (for those with allergies).
Also, while it has a cheesy flavor, it can be made without nutritional yeast (if you are a non-nooch type)... but, still has a pleasant mild cheesy taste. We eat it warm, with chips/breads/veggies to dip, and it offers terrific flexibility to adapt by adding extras like salsa for a nacho dip, or fresh herbs, olives, etc.
Hubby and I remember making a cheesy salsa dip with Velveeta during our university years, and this warm cheesy dip brings back memories of this dip. But, of course, without the cholesterol, saturated fat, and undesirable processed ingredients that make up Velveeta. Ugh, it's hard for me to believe we used to consume so much dairy in those days!
Anyhow, this "Vegveeta" Cheese Dip is one of the recipes I'll add to the vote... AND your recipe choices and voting opportunity will be in my very next post! Coming soon!