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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 ...
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 ...
COMBINE first 4 ingredients in medium microwaveable bowl. MICROWAVE on HIGH 4 min. or until VELVEETA and cream cheese are melted and mixture is well blended, stirring every 2 min. STIR in tomatoes ...
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.
Ro-Tel gets its name from its inventor, Carl Roettele, who started a family canning company in Elsa, Texas, in the 1940s. [1] It is commonly used in making chile con queso , particularly with Velveeta , [ 2 ] [ 3 ] and in King Ranch chicken .
Velveeta is a brand name for a processed cheese similar to American cheese. It was invented in 1918 by Emil Frey (1867–1951) of the Monroe Cheese Company in Monroe, New York . In 1923, The Velveeta Cheese Company was incorporated as a separate company. [ 1 ]
You can mix the Rotel and Velveeta for a popular dip with the tortilla chips. The frozen meatballs can be cooked in the barbecue sauce, and the Lit’l Smokies can be wrapped in Crescent Roll ...
Get the Whipped Feta Dip recipe. Caitlin Bensel. Beer Cheese Dip. This rich, cheesy dip is made with a strong, hoppy IPA. Of course, you can always use a milder beer if you want to tone down the ...
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