A Velveeta Free Queso Dip Food

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FAMOUS QUESO DIP



Famous Queso Dip image

Enjoy this Famous Queso Dip if you're looking for a creamy queso dip for the whole family to enjoy. This Famous Queso Dip makes for a great appetizer on game day, party day or any day.

Provided by My Food and Family

Categories     Regional & Cultural Recipes

Time 10m

Yield 24 servings, 2 Tbsp. each

Number Of Ingredients 2

1 lb. (16 oz.) VELVEETA, cut into 1/2-inch cubes
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained

Steps:

  • Combine ingredients in microwaveable bowl.
  • Microwave on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.

Nutrition Facts : Calories 50, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

VELVEETA ULTIMATE QUESO DIP



Velveeta Ultimate Queso Dip image

Super easy and super delicious dip that is perfect for any party. I often add sliced black olives and jarred jalapenos to the cheese for added flavor. Recipe comes from "Velveeta -- Crowd Pleasing Recipes".

Provided by Chef Petunia

Categories     Cheese

Time 10m

Yield 3 cups

Number Of Ingredients 2

1 lb Velveeta cheese, pasteurized prepared cheese product cut into 1/2-inch cubes
1 (10 ounce) can ro*tel diced tomatoes and green chilies, undrained

Steps:

  • 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.

Nutrition Facts : Calories 466.6, Fat 32.9, SaturatedFat 21.5, Cholesterol 119.5, Sodium 2617.3, Carbohydrate 18.1, Sugar 12.1, Protein 25

A VELVEETA-FREE QUESO DIP



A Velveeta-Free Queso Dip image

Make and share this A Velveeta-Free Queso Dip recipe from Food.com.

Provided by ThatSouthernBelle

Categories     Cheese

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 onion, diced (about 1/2 cup)
4 garlic cloves, minced
3 serrano peppers, diced
3 jalapeno peppers, diced
2 tablespoons butter
2 tablespoons flour
1 cup milk
6 cups cheese, shredded (can use any combination of Longhorn cheddar and Monterrey Jack)
1/2 cup cilantro, chopped
2 plum tomatoes, peeled and diced (about 1 cup, can use canned if tomatoes aren't in season)
1/2 cup sour cream
salt, to taste

Steps:

  • Melt the butter in a saucepan on medium-low heat, and then cook the onions and peppers for about five minutes or until onions are translucent.
  • Add the garlic and cook for another minute.
  • Whisk the flour into the butter, vegetable mix and cook for about 30 seconds.
  • Add the milk to the pot, and cook on medium, whisking constantly until sauce is thick, about five minutes. Stir in the cilantro and tomatoes.
  • Turn heat down to low, and a 1/4-cup at a time, slowly add the shredded cheese stirring into the white sauce until completely melted. Repeat.
  • Stir in the sour cream.
  • Add salt to taste.
  • Notes: You can vary which chiles you use to control how hot you want the queso to be. Also, if the sauce is too thick, feel free to add a bit more milk a tablespoon at a time. The key, however, to a smooth sauce is adding the cheese very slowly and not adding any more cheese until the previous addition is completely integrated into the sauce.

Nutrition Facts : Calories 498.4, Fat 37.1, SaturatedFat 23.2, Cholesterol 96.6, Sodium 1151.6, Carbohydrate 17.2, Fiber 0.8, Sugar 1.4, Protein 25

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