Saturday, December 27, 2008

Original Ro-Tel Famous Queso Dip and Variations

Classic and always a winner, I don't think a party would be complete without a chafing dish full of cheesy Velveeta and Rotel queso dip. Pictured is the Beefy Cheeseburger Rotel variation.

Original Ro-Tel Famous Queso Dip

This classic queso dip is always an expected and welcome addition at any party. The best way to serve it is in something that will keep it warm and pliable, like a chafing dish or something like the Tru 3 Crock Buffet Slow Cooker.  I sure do love this stuff!

I've included my favorite variations at the bottom of the recipe - Beefy Cheeseburger Rotel Dip that you can bump up with a packet of taco seasoning, Spicy Sausage Rotel Dip, Cheesy Spinach and Bacon Rotel Dip and a Chili Cheese variation. Yum, y'all. Want something else, a little bit different? Check out my White Cheese Rotel Dip too!

Original Ro-Tel Famous Queso Dip
Here's how to make them.

Recipe: Original Ro-Tel Famous Queso Dip

©From the Kitchen of Deep South Dish
Prep time: 5 min |Cook time: 5 min | Yield: About 10 to 12 servings

Ingredients
  • 2 cans Ro-Tel diced tomatoes and green chilies, undrained
  • 1 (2 pound) block Velveeta cheese product, cut into cubes
Instructions

Combine undrained tomatoes and cheese in a 2 quart microwave safe bowl and microwave on medium high setting about 5 minutes or until melted and well blended, stopping several times to stir.

Transfer to a small crockpot, chafing or warming dish to keep warm and smooth. Serve with corn chips, store bought or homemade tortilla chips or crackers.

Cook's Notes: Substitute a mix of 1-1/2 (1 pound) blocks of Velveeta with 1 (8 ounce) block of cream cheese. Include a can of cream of mushroom soup and add grated or chopped onion or green onion.

Variations:

Beefy Cheeseburger Rotel Dip: Add 1 pound of browned ground beef to the classic recipe. Microwave and keep warm as directed. Saute 1/2 cup of onion with the beef and season with a packet of taco seasoning, if desired.

Spicy Sausage Rotel Dip: Saute 1/2 cup of chopped onion with 2 fresh jalapeno peppers, cleaned, seeded, ribs removed and chopped in some butter. Add 1 pound of mild or hot Jimmy Dean sausage and brown. Transfer all to 2 pound block of cubed Velveeta and 2 cans of Rotel. Add in additional green chilies if desired. Walmart sells their Great Value brand in a large can - 7 ounces. It's perfect to increase the heat! Microwave and keep warm as directed. Can also substitute a block of cream cheese for half of the Velveeta.

Cheesy Spinach and Bacon Rotel Dip - To 1-pound of the cubed Velveeta, add 1 (10 ounce) package of frozen chopped spinach, thawed and drained, 1/2 of an 8 ounce package of cream cheese, cut into chunks, the Ro-Tel, undrained and 8 slices of bacon, cooked and crumbled. Microwave and keep warm as directed.

Chili Cheese Rotel Dip Variation: To the classic recipe, add in two cans of Wolf or Hormel, no bean chili. Microwave and keep warm as directed.

Source: http://deepsouthdish.com

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©Deep South Dish
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Posted by on December 27, 2008
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