Cinco De Mayo Queso Dip
Okay, so we’re going to use processed cheese, and a can of Rotell diced tomatoes and green chilis. That’s it! I know, you want natural, organic, etc. Hello, this is Cinco de Mayo, and you’re drinking shots of tequila with a Corona chaser, so don’t get your Sombrero bent out of shape. This recipe is simple, probably not healthy, but it’s prepared in minutes and ready to dip. Be sure you get this going before you hit the tequila.
Queso Dip isn't just a delicious treat; it's a culinary journey that connects us to the vibrant flavors and communal spirit of Mexican cuisine and Cinco de Mayo. At Health Craft, we believe that the best dishes begin with high-quality ingredients. By choosing Queso cheese and spices, you can create this classic dip that doesn't compromise on flavor.
PREPARATION: 45 minutes – make enough to serve 4 to 8 guests.
EQUIPMENT: 3-quart electric saucepan or 3-quart saucepan.
- · 32-ounce block Velveeta Queso cheese, cubed
- · ½ cup half-n-half cream or milk
- · 1 tablespoon unsalted butter (optional for extra creaminess)
- · 10-ounce can Ro-Tel diced tomatoes and green chilies
- · ½ teaspoon onion powder
- · ½ teaspoon garlic powder
- · ½ teaspoon cumin
- · 1 jalapeño slice (optional)
- · Tortilla chips
DIRECTIONS:
Melt the cheese over low heat, 200ᵒF or low enough so as not to burn the cheese. Add the cream, butter, tomatoes and green chilies, onion powder, garlic powder, and cumin. Stir occasionally until the cheese mixture is fully melted and creamy. This only takes about 30 minutes to prepare.
TO SERVE:
Serve warm, topped with sliced jalapenos and tortilla chips.