Best 4 Homemade Cheez Whiz Copycat Recipes
Indulge in the nostalgic flavors of Cheez Whiz, now made with wholesome ingredients in the comfort of your own kitchen. This copycat recipe captures the essence of the classic cheese spread, offering a delightful blend of sharp cheddar, tangy Parmesan, and a touch of spice. With just a handful of pantry staples, you'll have a homemade Cheez Whiz that's perfect for sandwiches, dips, or as a flavorful addition to your favorite recipes.
From the classic Cheez Whiz Copycat to the zesty Jalapeño Popper Cheez Whiz, this article offers a variety of recipes to satisfy every taste. Whether you prefer the traditional orange hue or a spicy kick, these homemade Cheez Whiz versions are sure to become your new favorites. Get ready to elevate your snacking game and create culinary memories with this versatile and delicious spread.
HOMEMADE CHEEZ WHIZ
Homemade Cheez Whiz for nachos, cheese fries or dipping can be made in 15 minutes without adding scary chemicals or preservatives. You're welcome.
Provided by Casey Barber
Categories Appetizers & Snacks
Time 15m
Number Of Ingredients 10
Steps:
- Whisk the cornstarch, salt, garlic powder, onion powder, mustard powder, turmeric, and granulated sugar together in a small bowl.
- Add the milk and cream cheese to a small (1 quart or smaller) saucepan. Bring to a simmer over medium-low heat, whisking frequently, until the cream cheese has dissolved into the milk.
- Whisk the spice blend into the simmering liquid and continue to cook for a minute more until it thickens.
- Turn off the heat and gently stir in the shredded cheese, folding it into the liquid until completely melted and incorporated.
- Serve immediately.
HOMEMADE CHEEZ-WHIZ (WITH REAL CHEDDAR)
Cheez-whiz is made from a processed cheese but this copycat version uses real cheddar cheese to get the same rich and creamy results.
Time 20m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Place the cheese in the top of a double boiler over simmering, not boiling, water. Stir until melted. Add the evaporated milk, salt, and dry mustard. Mix well. Remove the top of the pan from the heat and place on a heat-proof surface. Quickly stir in the eggs and continue to stir until they are fully incorporated. Return the top of the pan to the double boiler. Cook, stirring constantly, until the sauce thickens. Remove the pan from the heat. Use immediately or let cool, stirring frequently to prevent a skin from forming on the top. Place in jars or another sealable container and store in the refrigerator for up to 2 weeks.
Nutrition Facts :
3 HOMEMADE CHEESE WHIZ RECIPES
These recipes are from ifood.tv. and tipnut.com... It's a lot cheaper than the store-bought and it is so much better. Give it a try and you will be surprised at all the dishes you can use this recipe in. NOTE: BE SURE TO DATE CONTAINERS WHEN STORING-will only last 3 months....
Provided by Pat Duran
Categories Other Sauces
Time 10m
Number Of Ingredients 11
Steps:
- 1. Cook in double boiler, stir frequently until cheese is melted and creamy. Remove from heat and whip until smooth and no lumps. While still hot ,pour into sterilized jar and refrigerate. Keeps up to 3 months sealed. One month after opening. Keep refrigerated and date the container--- Recipe 2 Cheese Whiz 2 lb. sharp cheese, grated, real cheese only 1/2 teas. dry mustard 12 oz. can evaporated milk 1/2 teas. salt 1/4 teas. pepper 1/4 cup butter or margarine Scald milk, add remaining ingredients and stir over low heat for 5 minutes, until cheese is melted . Pour into jars while hot and after it seals store in refrigerator, up to 3 months ;be sure to label container with date stored. -
- 2. Recipe # 3 3 oz. evaporated milk 1 teaspoon vinegar 1/2 teaspoon salt 1 pound Velveeta cheese, cut into chunks 1/2 teaspoon dry mustard Melt cheese and milk in double boiler. When melted and smooth add remaining ingredients . Stir to blend. Pour into pint jar filling 3/4 full. Seal in jar and process in boiling water bath for 10 minutes.
HOMEMADE CHEESE WHIZ CLONE
Make and share this Homemade Cheese Whiz Clone recipe from Food.com.
Provided by Diana Adcock
Categories Cheese
Time 20m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Melt the milk and cheese in a double boiler.
- When creamy and smooth add remaining ingredients and mix well.
- Cook for 5 minutes.
- Fill Pint jars to 3/4 full.
- Seal and process in a boiling water bath 10 minutes.
Tips:
- Use a food processor or blender for a smooth texture. If you don't have either of these appliances, you can mash the ingredients together with a fork, but the texture will be slightly chunkier.
- Taste the cheese sauce as you go and adjust the seasonings accordingly. You may want to add more salt, pepper, or garlic powder, depending on your personal preference.
- If you want a thinner sauce, add more milk. If you want a thicker sauce, reduce the amount of milk or simmer the sauce for a longer period of time.
- Serve the cheese sauce immediately or store it in the refrigerator for up to 3 days. You can reheat the sauce in the microwave or on the stovetop over low heat.
- Use the cheese sauce as a dip for vegetables, pretzels, or chips. You can also use it as a topping for nachos, tacos, or baked potatoes.
Conclusion:
This homemade Cheez Whiz copycat recipe is a quick and easy way to make a delicious and versatile cheese sauce. With just a few simple ingredients, you can create a sauce that is perfect for dipping, topping, or spreading. So next time you're looking for a cheesy treat, give this recipe a try!
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