- 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
- 1 pkg (16 oz each) Velveeta®, cut into 1/2-inch cubes
- Combine undrained tomatoes and Velveeta in medium saucepan.
- Cook over medium heat 5 minutes or until Velveeta is melted completely and mixture is blended, stirring frequently.
- Serve warm as a dip with tortilla chips, crackers or cut-up fresh vegetables.
To make in microwave, combine undrained tomatoes and Velveeta in 1-1/2-quart microwave-safe dish; cover. Microwave on HIGH 5 minutes or just until Velveeta melts, stirring after 3 minutes. Remove from microwave; stir until mixture is blended. CAUTION: Dish will be hot; use hot pads. For a double recipe, microwave on HIGH 8 minutes or until Velveeta melts, stirring after 5 minutes. Drain 1 can of tomatoes if a thicker dip is preferred.
Love this dip! I use my blender for the dip. Start with the entire can of tomatoes and juice, blend until smooth, then add 1# Velveeta, cubed. Add some cheese, blend, add more cheese, blend, until the full pound is added. This comes out of the refrigerator and is immediately ready for dipping.
Add a little fresh ground muskrat. Wonderful!
Yummy. Queso yummy yummy yummy!!!!!!!!!!!!
Love this dip. I add 1# brownwed Italian sausage to the mixture makes a great tasting dip.
I add fajita chicken and cilantro to the mixture. It is a big hit with guests.
I browned 1# of ground beef using no seasoning, then rinsed it under hot water to remove the fat. I then returned it to the pan, and added 1/2 of a chopped onion, taco seasoning (I make my own, but a regular packet otherwise), and 1/2 cup water. I let water simmer out of the mixture over medium-low heat (5-10 min.), then added two undrained cans of original Rotel, and one well-drained can, and let it come to a simmer. Then I added a 2# block of Mexican Velveeta, cubed. Holy smokes... I will say it's pretty thin, and I think a person could do all of the above the same and instead just use 1# of Velveeta for a thicker dip. But delicious as is.