Queso Dip
Adapted From: Momma K
Ingredients
2 Tbs Butter
1 Onion (large)
1 tsp Garlic Powder
1 can Green Chilies
1 can Rotel Tomatoes (or other brand diced tomatoes with green chilies)
1 box Velveeta (Small box)
12 Plum Tomatoes
.25 cup Olive Oil (plus more for drizzling)
1.5 Tbs Balsamic Vinegar (plus more for drizzling)
2 clove Garlic (minced)
2 tsp Sugar
Salt
Pepper
16 ounce Mozzarella Cheese (fresh)
12 leaves Basil (fresh; julienned)
.25 head Romaine Lettuce (optional)
Directions
In a large fry pan sautÈ onion in butter until clear.
Sprinkle the top of the fry pan lightly with granular garlic.
Add green chilies and Rotel
Simmer until blended.
Cube Velveta cheese.
Add Velveta cheese to onion, green chili and tomato mixture in pan.
Simmer until thoroughly blended.
Serve warm with chips.
Katie Dishes - Two Thumbs Up!
Great recipe! It is excellent, easy, and re-heats well too. And, it has many uses: as a dip for hot pretzels, as a sauce for nachos, on tacos (in place of shredded cheese), etc.
Note: The original recipe called for the same amount of veggies/spices, but a large box of velveeta. Because my husband likes things a little spicier, I make it with half the cheese, but the same amount of veggies/spices (as noted in the recipe). It doesn't turn out too spicy, but it definitely has a kick. If you want to tone it down, just use more velveeta.
