Why is there no decent kosher cheese dip?

I know absolutely nothing about anything related to your faith but can you eat sodium citrate, and iota carrageenan? If so, just buy some sodium citrate and iota carrageenan from: http://www.modernistpantry.com/sodium-citrate.html http://www.modernistpantry.com/carrageenan-iota.html Mix it with milk/wine/beer/water, add your cheese, and you're set. There is actually a recipe over on chow: http://www.chow.com/recipes/30276-mark-mccluskys-diy-american-cheese I'd use something like that. The iota carrageenan adds a good mouthfeel and texture. I actually made the recipe the other day and found it too liquidy and smears too easily under shear force to slice easily. There is another recipe from MC@H that does not use iota carrageenan that I like for slicing, but I assume since you're making dip slicing is not the point. The recipe I linked should work pretty well as long as it stays fairly warm.