How To Make Queso With Velveeta And Rotel In Microwave at Micheal Hollenbeck blog

How To Make Queso With Velveeta And Rotel In Microwave. 10 oz can ro*tel original diced tomatoes & green chilies, undrained; Bring everything to the pot to boil. Reheat in a nonstick pan with 1/2 tablespoon of milk per cup of cheese dip over medium heat. Stir in 1/2 cup heavy whipping cream for extra creamy cheese dip. Stir the mixture until smooth. How to make rotel dip. Microwave in 1 minute intervals, stirring in between until melted. Microwave on high 5 min. Combine undrained ro*tel and velveeta in a medium saucepan. Cook over medium heat until velveeta is melted completely and mixture is blended, stirring frequently, about 5 minutes. Combine undrained rotel and velveeta in a large microwave safe bowl and cover. Drain 1 can of tomatoes if a thicker dip is preferred. 16 oz velveeta cheese, cubed; Serve warm as a dip with tortilla chips and various accompaniments, such as mexican chorizo, sliced jalapeños, black beans, sour cream, rice, and crudité. Store leftovers in an airtight container in the refrigerator up to 4 days.

Drain 1 can of tomatoes if a thicker dip is preferred. Store leftovers in an airtight container in the refrigerator up to 4 days. How to make rotel dip. Bring everything to the pot to boil. Microwave on high 5 minutes or just until velveeta melts, stirring after 3 minutes. Transfer to a crockpot and keep on a warm setting until ready to serve. Microwave on high 5 min. 16 oz velveeta cheese, cubed; Stir in 1/2 cup heavy whipping cream for extra creamy cheese dip. Bring chicken bone broth and rotel to a.

Velveeta Rotel Dip (Easy Queso) Love From The Oven Rotel Dip Velveeta

How To Make Queso With Velveeta And Rotel In Microwave Serve warm as a dip with tortilla chips and various accompaniments, such as mexican chorizo, sliced jalapeños, black beans, sour cream, rice, and crudité. Stir until mixture is blended. For a double recipe, microwave on high 8 minutes or until velveeta melts, stirring after 5 minutes. Transfer to a crockpot and keep on a warm setting until ready to serve. Serve warm as a dip with tortilla chips and various accompaniments, such as mexican chorizo, sliced jalapeños, black beans, sour cream, rice, and crudité. Store leftovers in an airtight container in the refrigerator up to 4 days. Reheat in a nonstick pan with 1/2 tablespoon of milk per cup of cheese dip over medium heat. Combine undrained ro*tel and velveeta in a medium saucepan. 10 oz can ro*tel original diced tomatoes & green chilies, undrained; Cook over medium heat until velveeta is melted completely and mixture is blended, stirring frequently, about 5 minutes. 16 oz velveeta cheese, cubed; Bring everything to the pot to boil. Drain 1 can of tomatoes if a thicker dip is preferred. How to make rotel dip. Combine undrained rotel and velveeta in a large microwave safe bowl and cover. Bring chicken bone broth and rotel to a.