Thursday, November 11, 2010

Velveeta's Famous Queso Dip ~ The Must Have Football Dip

Hi everyone, some of you may recall that every now and then I have shared a few Velveeta inspired recipes here on Mommy's Kitchen.

As one of five Velveeta Kitchenistas it's my turn again to share another yummy recipe. Fall is here so y'all know what that means, football!

What goes better with football than Velveeta's Famous Queso Dip.? If you ask me queso dip and football go hand in hand.

I don't think there has been a football party that I have attended that didn't have this yummy cheesy dip sitting on the table.


What I love most about Queso dip is how versatile it is. You can make it plain with just Velveeta and Ro*tel, or mix things up a bit by adding a few additional ingredients.
My favorite way to have Queso dip is over Nachos. I like to make a big crock pot full of queso dip.

This way everyone can just serve themselves with all their favorite Nacho fixings. Ground beef, fajita meat, beans, jalapenos, lettuce, tomatoes and chili. Velveeta's Queso Dip is such a crowd pleaser.
 


 
Velveeta's Famous Queso Dip

Ingredients:
1 lb - (16 oz.) VELVEETA Pasteurized Prepared Cheese, cut into 1/2-inch cubes 
1 - (10 oz.) Can RO*TEL Diced Tomatoes & Green Chilies, undrained 

MIX ingredients in 2-qt. microwaveable bowl. MICROWAVE on HIGH 5 min. or until VELVEETA is completely melted, stirring after 3 min. 

SERVE with assorted cut-up fresh vegetables, WHEAT THINS Original Crackers or tortilla chips. 


Queso Dip Varieties: 

Meaty Queso Dip: Add browned ground beef, sausage or cooked bacon to the original queso dip recipe.  

Chili Con Queso: Add one 15 can Hormel, Wolf brand chili or a can of Chili Beans to the original queso dip recipe.  

Black Bean Queso Dip: Add 1 - 15 oz can black beans, drained and rinsed to the original queso dip recipe. Leftover Queso Dip is also great as a topping for baked potatoes, a creamy sauce for Mexican macaroni and cheese or use it as a sauce over enchiladas. So you see this recipe is quite versatile.


For more great Velveeta Inspired recipes visit Velveeta.com or stopby Velveeta's Facebook page. Disclosure: I have partnered with VELVEETA to serve as one of five VELVEETA it! Kitchenistas. I have been compensated for my time commitment to the program, which includes vlogging about my cooking experiences with VELVEETA and developing one original VELVEETA-based recipe. I have also been compensated for the food purchased for my VELVEETA vlogs. However, my opinions are entirely my own and I have not been paid to publish positive comments.

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23 comments:

Jennifer said... #

we just made this last weekend...yum!

Susan S. said... #

Most DEFINITELY a standby in my gang too! I'v probably eaten gallons of the delicious stuff over the years. Whew....not a great visual...LOl! Happy Fall from Houston!

The Better Baker said... #

One of my favorites also! I'm sharing a similar link on my blog tomorrow. Must be the time for mexican food huh? YUM! You're so clever to do a video too - WOW!

JavaMama said... #

Velveeta Kitchenistas- I love it!

Erin @ EKat's Kitchen said... #

Love queso!!! We've got all the fixin's except for the chips. Considering sending hubby out tonight... :)

Susan said... #

Love,Love, Love queso - my favorite is with sausage - so much flavor!

Rhondi said... #

Go Cowboys! This is our family's favorite football game snack. These are some great mix in ideas. I can't wait to try it with chili and hamburger. And I think your daughter did a fine job helping you video tape.

Our Treasured Home said... #

I have been making this since the 70's and still love it!

Anonymous said... #

You can also add a can of cream of mushroom soup and it makes it SOOO smooth and creamy!

Nancy said... #

We LOVE Velveeta Queso Dip!! It was my favorite craving when I was pregnant with my second son...and now that he is grown - I have no excuse except that we love it!

Avril said... #

Once again the yumminess of Rotel makes an amazing dish! What a great pair Velvetta and Rotel tomatoes make. :-)

TheMenuMom said... #

Great dip that never fails! Thanks for sharing!

Pete said... #

This is nice.....good combination of ingredients!

flagstaffdave@hotmail.com said... #

I have found that if you add crumbled breakfast sausage, fried and drained, and a small can of drained mushrooms, it has extra depth and flavor

Cecilea said... #

This is an absolute FAV at out house! Our most requested mix in around here is crab meat (real or imitation). It's sooo good and a big hit whenever I make it.

Another great variation :
16 oz Velveta Blanco (white)
1 small 4oz can of diced green chiles
2-4 diced pickled jalapenos chopped
1 TBS of jalapeno juice
1/2 cup whole milk
1/2 cup cold water
(Optional: dash of cumin, 2tbsp fresh chopped cilantro for garnish)

Throw everything into a microwaveable bowl and microwave for 5 minutes stirring after each minute until its all melted and creamy. Tastes just like my fav Mexican restaurant!!!

Stacy said... #

I can never make this well. I add cream cheese. I add soup. I add milk. Its always gloppy. Help?

Tina Butler said... #

Um Cecilia that sounds so good. I recently saw the queso blanco at Walmart, so I will pick one up. I love the white queso at resteraunts. Thanks for sharing.

Tina Butler said... #

Stacey to make just the plain queso dip I use 16 oz of velveeta, cubed and one can of rotel. Add the juices. Cook in the microwave or your crockpot. It turns out perfect everytime. You can watch the video and it shows you how easy it is. Good luck.

Cecilea said... #

@Stacy Don't over think it... if it's gloppy then the cheese isn't melted yet just keep microwaving a min at a time until it's smooth or keep stirring over med-low heat in a pot or crock pot. If it seems a little thick and a few TBS of milk/water. You may also try to stirring with a whisk to help smooth everything out. (Just a side note: Not all "store brand" substitutions are created equal. I have noticed that with making this dip. It's not as smooth and creamy. So if you are using the "store brand" vs Velveeta that may be your issue. It's worth the extra $.50) Hope this helps ;)

Michael Harris said... #

I added 1 clove of minced garlic, 1/2 Tsp, to this and it was amazing.. Great recipe..

Lisa Anderson said... #

As another poster said, we add crabmeat as well. I do drain the rotel when adding seafood. Shrimp, crab and lobster work well when adding at the beginning in a crockpot.
If you want to add bay scallops (the little ones).
Add them about 10 minutes before serving. They get rubbery otherwise.
You can also add mussels and clams deshelled of course.

About a tablespoon of cocktail sauce is a great addition with the seafood. And we always double the recipe (32oz velveeta + 2 cans of rotel drained)!

Colleen said... #

This is a favorite around our household
Thank You

Susan Fraser said... #

Cecelia I was wondering if you drain the green chilles for the white queso?