The cry goes out across Philadelphia: “Whiz wit!” For what is an authentic cheesesteak whiz-out (sorry, couldn’t resist) that goopy crown of lava-like cheese? Provolone simply seems too pedestrian for such a sandwich; cheese with Velcro tentacles is essential for blending with every drop of beefy jus.
But Cheez Whiz goes far beyond cheesesteaks. If you’ve ever broken a Tostito into a still-thawing jar of gelatinous salsa con queso, this smooth, velvety version will be a revelation. No fillers, no binders, just creamy dairy and spices.
YIELD: 2 servings
TOTAL TIME: 10 minutes
DIFFICULTY: 1
SPECIAL EQUIPMENT: mini food processor
4 ounces extra-sharp Cheddar cheese, shredded (about 1 cup)
1-1/2 ounces cream cheese
1/4 teaspoon granulated sugar
1/4 teaspoon mustard powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cornstarch
1/8 teaspoon ground turmeric
1/2 cup whole or reduced-fat milk
INSTRUCTIONS:
Blend the Cheddar, cream cheese, sugar, mustard, garlic powder, onion powder, cornstarch, and turmeric in a mini food processor.
Bring the milk to a bare simmer in a small saucepan over medium-low heat or in a microwave-safe cup in the microwave (45 seconds should do it). Pour the hot milk over the cheese mixture and blend in the mini processor until smooth. Serve immediately or at room temperature.
Store the dip in the refrigerator in an airtight container for up to 3 days.