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Dump in the cubes of Velveeta, the can of Ro-tel and the refried beans. Cook until the cheese melts, about 5 minutes, stirring occasionally. Once the cheese is fully melted, turn the heat to low ...
This party dip has it all: shredded chicken, tangy cream cheese, two types of melty cheese, saucy enchilada sauce, and savory taco seasoning. Ready in around 30 minutes, this dip comes together ...
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained; 1 lb (16 oz.) VELVEETA®, cut into 1/2-inch cubes; 4 oz (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed; 1 can (10 oz.) RO*TEL Diced ...
VARIATION Prepare using 2% Milk VELVEETA and PHILADELPHIA Neufchatel Cheese. SPECIAL EXTRA Stir 2 Tbsp. chopped fresh cilantro and 1/2 tsp. ground red pepper (cayenne) into VELVEETA mixture before microwaving as directed. SERVING SUGGESTION To serve with warm tortilla chips, place chips in slow cooker set on LOW.
Preparing queso. This recipe include fresh chopped onion, tomatilla, tomatoes, and chili peppers as well as variety of seasoning. Chile con queso is a smooth, creamy sauce, used for dipping, that is made from a blend of melted cheeses (often American cheese, Velveeta or another processed cheese, Monterey Jack or cream cheese), cream, and chili peppers.
Get the ultimate cheese pull with these ooey-gooey cheese dip recipes. Choose from queso dips, beer cheese, and spinach-artichoke dip—the options are endless!
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