I enjoyed all of the stories everyone provided, especially those "long-ago" tales of childhood. I didn't have Velveeta when I was growing up: my dad was from Wisconsin, and said that "that stuff wasn't *real* cheese!" Fast forward more than a few years, and I was introduced to another Queso dip - one that used a block of Velveeta, and a can of chili (best without beans, I believe!). I literally used up a chafing dish serving this, for everything from football parties to more formal gatherings. It was (and remains) universally popular! I've tried the version that uses the Rotel sauce, but to me, it lacks the depth and richness of the chili-based version.

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