A jelly roll type cheese dip to use with crackers during the holidays. Use with or without salsa. A family request every year.
Velveeta Cheese (Photo credit: Wikipedia)
1 lb. Velveeta or store brand cheese
1 8oz. softened creme cheese
1 can olives, sliced
1 cup refried beans or strained baked beans
1 jar salsa or picante sauce
Set out Velveeta cheese (or store brand) to soften along with creme cheese for a few minutes before hand. Or put in microwave on low for a few seconds to soften. Lay down a sheet of plastic wrap at least 1 1/2 feet long on your counter. Lay the cheese on it and cover with another sheet of plastic wrap. Smash and spread out the cheese until you have a fairly uniform rectangle. Gently pull of the top layer of plastic and spread the creme cheese over the Velveeta. I like to use the low fat cream cheese. Spread cream cheese evenly, spread the beans. My family likes the baked beans better than refried beans. (If you use baked beans, you must drain all the juice off them first.) Once you have the beans spread over the roll, sprinkle the sliced olives over the top of all. Start at one short end and roll up the roll like you would jelly roll. Remember to peel off the bottom layer of plastic wrap as you go. I find you can also fold in into thirds or fourths instead of rolling it if that is easier. Put the roll in a pan with sides on it to hole the salsa. Pour the salsa over the top of the entire cheese roll and garish with some of the olives. I save one roll to place in a pan by itself with no salsa for those who don’t like salsa. It is good with flavored crackers as well as plain ones. I have to make at least 2 rolls every Christmas, and there is never any left over.
Prep Time: 20 Min