So I made a big batch of queso dip yesterday, i don't know if it was the heat or the lack of fat/Velveeta in it but it curdled, the flavor is great but texture is gritty.
Since I put less Velveeta in it and no cream cheese I went out and bought more today, figuring it should help some since i got a feeling based off the color its lacking fat severly which greatly impacted the curdling. How can I safely and efficiently combine and get it up to temperature without further damage? Just throw it in the pan on low and hurry up and wait or maybe the microwave?
This isn't a question on food safety (though I'd prefer to do this as safe as possible, don't know where to look up or what to look up on the usda site to find details) but a question of technique that will work.
Thank you in advance.
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