Mix the sour cream and chive dip, sour cream, and cream cheese together in a large bowl.
Fold the green onion, dried beef, and Cheddar cheese into the cream cheese mixture.
Cover dip with plastic wrap and refrigerate until set, at least 1 hour.
Brown the ground beef and onion in a medium sauce
Crumble sausage and brown in skillet.
Place Velveeta and Rotel into a crock pot and heat on high.
Once sausage is browned, add it to the crock pot.
Continue heating on high, stirring occasionally, until cheese has melted.
Turn heat down to low, get out the tortilla chips and beer, and enjoy the ballgame.
This recipe works as a sauce as well.
If you are having a large get-together, I recommend doubling the recipe, it's usually the life of the snack buffet.
Put Rotel (and its juice) and cubed Velveeta in the slow cooker.
Cover and cook on low for about 2 hours.
Stirring occasionally.
Serve with the Tortilla chips.
In a large skillet, brown the ground beef and onion over medium heat until the meat is no longer pink.
Drain and add jalapenos, water, and taco seasoning. Increase the heat to medium-high to cook, stirring frequently, until the liquid is evaporated. Remove from heat.
In a 4 to 6 quart slow cooker add the prepared beef mixture, Velveeta, and Rotel.
Stir well and cook on low until cheese is completely melted, 1 to 2 hours.
Keep the slow cooker set to warm to serve during a party, giving the mixture a good stir before serving.
Brown beef, drain.
Stir in Velveeta and Rotel, melt.
Add taco seasoning to your taste.
Use as a dip or pour over chips.
Add sour cream if desired.
Brown hamburger with 57 Sauce.
Drain.
Cube Velveeta and melt in heavy saucepan with Ro-Tel tomatoes (I use extra tomatoes).
Add hamburger that has been seasoned with Heinz 57.
Mix well and eat with tortilla chips or Fritos.
Cook spaghetti and drain.
Add chicken and soups.
Melt Velveeta and Rotel in microwave.
Add to spaghetti and chicken. Place in casserole dish and bake at 350 degrees for about 30 to 45 minutes (or until bubbly).
Cook sausage and drain.
Add softened cream cheese and rotel and mix well.
Great with the big corn chips.
Brown sausage and drain.
Heat cream cheese and rotel in microwave for 2 minutes.
Stir in sausage and heat until cream cheese is melted.
Serve warm with chips.
MIX VELVEETA and tomatoes in microwaveable bowl.
MICROWAVE on HIGH 5 minute or until VELVEETA is completely melted, stirring after 3 minute.
SERVE with assorted cut-up vegetables, WHEAT THINS Snack Crackers or tortilla chips.
otatoes with 4 tbsp oil and 1 tsp sea salt. Transfer
Preheat a panini maker. Spread 1 tbsp basil, cashew and Parmesan dip over insides of bread. Top with remaining ingredients.
Close roll and toast for 2-3 mins, until golden brown.
Cube Velveeta and mix with salsa.
Microwave, stirring occasionally until smooth.
Serve hot with chips, crackers or vegetables.
Prepare Velveeta and shells according to directions on box. Brown hamburger; drain.
Pour Velveeta and shells in bottom of casserole dish; add crumbled hamburger.
Next, pour spaghetti sauce to cover.
Add pepperoni slices and top with cheese.
Bake in a 350\u00b0 oven for 30 minutes.
Spread refried beans in the bottom of dish, spread cheese and jalapeno dip over beans.
Then spread avocado dip over cheese dip. Next mix sour cream and taco seasoning in small bowl and spread over avocado dip.
Sprinkle on chopped chilies and olives.
Then spread on picante sauce.
Sprinkle on chopped tomatoes, green onions, and shredded cheese.
Place in refrigerator for at least two hours to sit.
Serve with favorite chips.
Boil potatoes and mash.
Add cream cheese and onion dip.
Whip as usual.
Makes plenty for large crowd.
Grease square baking pan.
Preheat oven to 350\u00b0.
Cook broccoli in a skillet over low heat until it breaks apart.
Layer broccoli in bottom of pan.
Next, layer diced chicken.
Spread prepared stuffing on top of this.
Top with two cans of mushroom soup. Spread Velveeta and Cheddar cheese on top.
Bake at 350\u00b0 for 20 to 30 minutes.
In a serving bowl combine the cucumber, raisins, yogurt, sour cream, scallions, mint, dill, garlic and walnuts.
Stir mixture thoroughly and season with salt and pepper to taste.
Cover and refrigerate dip for at least 1 hour before serving.
When ready to serve, garnish with the mint, rose petals and the rose bud, if using.
Serve with pita bread triangles, Arabic bread, crostini, etc.
Yield is estimated.
Beat cream cheese, sour cream, and mayonnaise together with an electric mixer in a large bowl until smooth.
Stir in roasted red peppers, artichoke hearts, and about half the mozzarella cheese.
Pour mixture into a slow cooker.
Sprinkled the remaining mozzarella on top.
Cook on Low until cheese is melted and the dip is bubbly, 2 to 3 hours. Serve with Italian bread slices.