Jun 06 2009
Rotel Cheese Dip
My family always requests this dip during Football Season. It’s great for just about any occasion!
Ingredients:
2 boxes Velveeta (2 lbs)
1 can Mild Rotel*, completely drained
1 lb. ground chuck, browned & drained
1 lb. ground mild sausage*, browned & drained
1 can Bean Dip
1-2 tsp. Worcestershire sauce
1-2 tsp. granulated garlic or garlic powder**
1-2 c. Whole milk
Tortilla chips
Cooking directions:
Cut Velveeta into 1 inch cubes. Put in crock pot on medium heat. Add about 1 cup whole milk. Stir while melting. (Faster- put Velveeta cubes in microwave safe bowl. Microwave on high for 1-2 minutes, then stir. Add milk and microwave for 3-5 minutes longer, stopping to stir every minute or so. Cheese will burn if not stirred frequently. Once melted, pour into crock pot.) Once cheese is melted, add meats, bean dip, Worcestershire sauce and garlic. Stir until well mixed. If cheese is too thick, add another 1/4 to 1 cup of milk and stir. You can add milk, about 1/4 cup at a time, until it’s as creamy as you want. (This dip will be thick from the meat, but the cheese should be creamy.) Keep in crock pot on low heat until served. (Stir occasionally to keep it from sticking to the sides.)
Serve with your favorite brand Tortilla chips.
*I use mild when the little ones will be eating; medium or hot if they’re not.
**Garlic salt will make it too salty.
Related posts:
I have another version of Queso, but will definitely be trying this version. Sounds really good.
My Queso:
1 lb. Velveeta
1 can ROTEL
1 can Cream of Mushroom Soup
1 lb. Jimmy Dean Sausage
Brown sausage.
Melt Velveeta.
Then mix cheese, Cream of Mushroom Soup, Rotel and Sausage.
Serve with chips.