RECIPE OF THE WEEK: Cheesy Cheese Dip


1 lb Velveeta Cheese
1 can diced tomatoes with green chilies (Rotel or other)


Unwrap and dice Velveeta into 1 in. cubes.  Place cheese in microwave-safe bowl, and add tomatoes.  Cook 3 minutes, then stir.  Cook another 2 minutes or until Velveeta has just melted.  Mix well.  ALTERNATIVE COOKING METHOD: Put cheese and tomatoes in slow cooker and melt over slow heat as long as desired, stirring well.

Serve with tortilla chips, or just about anything!!


2 thoughts on “RECIPE OF THE WEEK: Cheesy Cheese Dip

  1. Starshine Meadow says:

    great recipe, but I make a few substitutions/additions: queso fresco made from fresh goat milk (it doesn’t really melt, but so good!) fresh tomatoe and jalapeños from the garden (or self-canned, 1/2 lb ground venison or grass-fed and organic if you must substitute hamburger meat and gluten-free bread crumbs made from home made bread. Mix ingredients and put in a casserole dish and bake for 25-30mins or until bread is golden-brown. Can be a full meal with fresh zucchini and potatoes from the garden!


  2. Vera Handy says:

    The beauty of cheesy cheese dip is that it’s so easy and delicious. Some people (unnamed) make everything so complicated and it ends up tasting just wrong.


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