Lauren and I love cheese. Specifically warm cheese. Most likely in the very refined form of Mexican queso dip. I know, I know – very classy.
A lot of our friends will only eat queso when dining out in, presumably, questionable Mexican establishments. It is actually surprisingly simple to prepare at home, and its great for serving for sporting events, casual gatherings, perhaps a Mexican-themed couples shower, or just for a lazy, cold Sunday afternoon at home on the couch.
A lot of our friends will only eat queso when dining out in, presumably, questionable Mexican establishments. It is actually surprisingly simple to prepare at home, and its great for serving for sporting events, casual gatherings, perhaps a Mexican-themed couples shower, or just for a lazy, cold Sunday afternoon at home on the couch.
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cubed (yes, I know this is not actually cheese, please reserve judgment)
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
Melt and combine the above in a large saucepan until entirely combined and liquid. Serve with tortilla chips, veggies, or crackers.
This can also be prepared in the microwave or in a crockpot, but I prefer stovetop!
There are several fabulous variations on this queso, which we will undoubtedly feature in the near future!
fls
Melt and combine the above in a large saucepan until entirely combined and liquid. Serve with tortilla chips, veggies, or crackers.
This can also be prepared in the microwave or in a crockpot, but I prefer stovetop!
There are several fabulous variations on this queso, which we will undoubtedly feature in the near future!
fls
1 comment:
People are always really impressed with the queso my family makes, it's 8 oz Mexican Velvetta, 8oz Velvetta, and a can of Rotel tomatoes.
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