Queso Dip For A Crowd Food

RO*TEL® QUESO DIP FOR A CROWD

Steps:

• Place 1 can drained tomatoes, 1 can undrained tomatoes and Velveeta in large saucepan. Cook over medium heat 8 minutes or until Velveeta is melted completely and mixture is blended, stirring frequently.
• Serve warm as a dip with tortilla chips, pita chips or cut-up fresh vegetables.

QUESO DIP FOR A CROWD

Steps:

• Place 1 can drained tomatoes, 1 can undrained tomatoes and Velveeta in large saucepan. Cook over medium heat 8 minutes or until Velveeta is melted completely and mixture is blended, stirring frequently.
• Serve warm as a dip with tortilla chips, pita chips or cut-up fresh vegetables.

QUESO DIP

Steps:

• Top and serve: Once the vegetables are fully incorporated and warmed through, about 5 minutes, transfer the queso to a slow cooker. You can also serve it straight from the pan. Top with a generous serving of pico de gallo accompanied by warm corn tortilla chips or pretzel bites.
• Thin as needed: The queso will thicken as it sits. If you find it's getting too thick, whisk in a couple of tablespoons of whole milk to thin it. Serve it straight from the pan kept over low heat on your stove or transfer the queso to a slow cooker set on warm. Stir the queso frequently to prevent a skin from forming on the surface of the dip.

BAKED MEXICAN DIP FOR A CROWD

Steps:

• Brown ground beef and onion together.
• Add taco seasoning and water.
• Simmer a few minutes.
• Spread refried beans in the bottom of a 9x13 inch pan.
• Top beans with the meat and onion mixture.
• Dollop sour cream over the beef.
• Pour salsa over the sour cream.
• Top with shredded cheddar cheese, then tomato and lastly the sliced black olives.
• Bake at 350 degrees for 30 minutes.
• Serve with tortilla chips.