Written by Queso Dip – The long and short versions.
If you are in a hurry the short version is to combine some velveeta cheese and a can of Rotel tomatoes w/onion and peppers or a can of chili. Nuke on 70% power until melted, stirring occasionally. Serve with tortilla chips. Works well out of a small crockpot for a party table.
Queso Dip – from your kitchen;
1/2 onion, chopped fine
1 Tbsp oleo/marg
8 oz cream cheese, cubed
1.5 C cheese, cubed (any colby/jack, cheddar or jack will do)
3 roasted peppers, seeded and chopped (either jalapeno’s or anaheims work well)
1/2 a red pepper, roasted, seeded and chopped
1/2 to 1 C salsa (to get it to the right texture)
1 Tsp garlic powder
1/2 Tsp of cumin powder
In a microwave proof bowl place the onion and oleo; cover and cook for 2.5 minutes until onion is soft. Add the rest of the ingredients, mix a bit, recover and microwave for 2 minutes on 70% power until the cheeses start to get soft. Remove lid and stir to combo all ingredients well. Recover and microwave at 70% for another 3 minutes until heated through. Here’s a trick to keep it warm; halve the dip, serve the warm one now with corn chips or “scoops”. Hold the other half and warm when needed.
