s desired for your dip. Fill with Queso Dip (recipe below). Make stitching
Mix Velveeta and salsa in medium microwaveable bowl. Microwave on high 5 minutes or until cheese is melted, stirring after 3 minutes.
Serve hot with assorted cut-up vegetables, toasted chips or tortilla chips.
Makes 20 servings, 2 T each.
Variation: For Velveeta chili dip, prepare as directed, substituting your favorite variety of canned chili (with or without beans, regular or spicy) for the salsa.
Put altogether in Crock-Pot.
It will never fail and it is a great dip.
In dish mix together cream cheese, sour cream and taco seasoning mix. Shred lettuce, tomatoes and onions.
Sprinkle over mixture.
Top off with Velveeta Mexican cheese.
Refrigerate.
Mix cream cheese and sour cream until smooth.
Place in bottom of deep dish pie plate (glass).
Spread can of chili on top of mixture.
Thinly slice cheese and place over chili.
Microwave mixture until cheese melts (approximately 4 to 5 minutes).
Dip in your favorite nachos and enjoy!
riple the recipe if you are feeding a crowd! This dip is
Brown ground beef, sausage and onion.
Drain and put in crock-pot.
Add soup, enchilada sauce and green chiles.
Cut Velveeta into chunks and add to crock-pot.
Put on high until outside of crock-pot is warm, then turn down to low until cheese melts.
Makes a full crock-pot.
Recipe may be halved.
Serve with nacho chips.
Slice up Velveeta brick into chunks in a big microwave safe bowl. Pour can of chili over it.
Microwave for 2 minutes, stir. Microwave 2 more minutes and stir.
Velveeta should be completely melted by now, but if not microwave 1 more minute and stir.
Dip tortilla chips into it, or we like plain Ruffles, too. Or I have dipped just tortillas in it, too. Enjoy!
Microwave Velveeta until smooth.
Add the browned drained beef.
Add tomatoes, drained.
Keep warm and serve as dip with corn chips.
emperature to low. Cut the Velveeta cheese into 1/2 inch
Let Velveeta and cream cheese soften at room temperature.
Pat Velveeta out into rectangle.
Spread softened cream cheese over this.
Sprinkle chilies and olives over cream cheese.
Roll into loaf shape or log.
Serve with tortilla chips or crackers.
Brown beef and set aside.
In a large saucepan, put milk in and heat on medium-low.
Cut up Velveeta cheese.
Add to milk and let it melt.
Add chili, sauce and tomatoes.
Stir and mix well. Add hamburger.
Stir in Mexican cheese.
Brown and drain sausage.
In a crock-pot combine sausage, Mexican Velveeta cheese, soup, diced tomatoes and chopped onion. When hot, serve with Mexican corn chips.
IGH 4 minute or until VELVEETA and cream cheese are melted
Brown chuck in skillet until done; drain and set aside.
Over low heat, melt the 2 cheeses.
Add the soups (no water) and Ro-Tel tomatoes.
Stir well.
Add the ground chuck to cheese mixture and blend well.
Best to keep dip warm in crock-pot.
Can be refrigerated to be used at a later date.
Serve with hot peppers and chips.
Brown ground beef.
Add onion; drain.
Put Velveeta in pan. Add chili powder and Ro-Tel tomatoes (mashed up).
Add beef; stir continuously until melted.
Use Mexican chips and dip.
Best when completely melted and warm.
Brown ground beef and sausage in a large skillet.
Drain off fat.
Melt Velveeta slowly over low heat.
When cheese is melted, stir in salsa.
Serve warm with nacho chips.
Combine sour cream and ranch dip.
Spread refried beans in the bottom of a glass pie pan.
Spread ranch dip over top of refried beans.
Top with the other ingredients: cheese, olives, onions, tomato.
Serve with tortilla chips.
Brown meat with chopped onion.
Stir in soup and tomatoes. Add cheese, a little at a time, until it melts.
Serve with Fritos or Doritos corn chips.
Makes a large amount and recipe can be cut down.
Drain a little of the juice from the tomatoes.
Mix cheese and tomatoes in double boiler; cook until melted.
Serve with nachos or any Mexican-type chips.