Ingredients:
1 lb Velveeta Cheese
1 can diced tomatoes with green chilies (Rotel or other)
Instructions:
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!!
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!
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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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