Retro Recipes

There wasn’t a Superbowl during this time of doo wop and the first era of rock and roll (this is Superbowl XLVIII, after all), but there were games and fights on TV. There were TV snacks – and there was Velveeta.

Velveeta, the Pasteurized Prepared Cheese Product, has a long history, which goes back more than 100 years. It became popular in the 1950s when many convenience foods were used – and when eating in a dining room or kitchen moved to eating in front of the TV or to an outdoor backyard setting.

Please click here to see a vintage Velveeta commercial from 1958, which touts the healthful benefits because it’s made from milk.

The name Velveeta comes from its velvety texture. Caleb Hommel of the Monroe Cheese Company in Monroe, New York, first made the product in 1908. The Velveeta Cheese Company incorporated in 1923 and was then sold to Kraft Foods in 1927. Velveeta came to market in 1928.

Here are three dips for chips or cut vegetables.

Con Queso Dip

1 lb. Velveeta, cut into cubes
1 can (10 oz.) diced tomatoes and green chiles, drained

Put the ingredients into a saucepan and melt over low heat. Stir occasionally.

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Cheeseburger Dip

½ lb. ground beef
1 lb. Velveeta, cubed
¼ cup milk
2 Tbs. Ketchup
2 Tbs. mustard

In a skillet, brown the beef. Drain the fat. Add the rest of the ingredients. Over low heat stir until combined and melted.

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Broccoli Dip

1 package (10 oz.) frozen chopped broccoli, thawed and drained
1 lb. Velveeta, cubed
¼ tsp. garlic powder

Put the ingredients into a saucepan and melt over low heat. Stir occasionally.