Recipe for chile con queso dip
TRUE CONFESSION: I like Velveeta. Really, I do; I've been eating it since I was a little girl, straight from the box. Velveeta is a cheese food product invented to be a more nutritious, longer-lasting alternative to real cheese, by reincorporating the whey that's usually removed in the cheese-making process. In Texas, folks traditionally combine Velveeta and Ro*Tel to make "queso", a spicy, gooey cheese dip for chips or vegetables. It's a tradition here in The Perfect Pantry to have a bit of fun with food at the end of the year (marshmallow fluff, anyone?), so why not invite some friends for a queso party?
Chile con queso dip
From the pantry, you'll need one can of Ro*Tel.
Serves 10 or more.
1 1-lb box of Velveeta, cut into 1-inch cubes
1 14-oz can Ro*Tel
Place Velveeta cubes in a 2-quart or larger microwave-safe glass bowl, and stir in the entire can of Ro*Tel. Cover the bowl with plastic wrap, leaving a small edge open to allow steam to escape. Cook on HIGH for 3 minutes. Stir, and cook for an additional 2 minutes. Stir again.
Leftover queso will solidify, and can be re-melted in the microwave.
To make on the stovetop, place Velveeta and Ro*Tel in a heavy sauce pan. Cook over low heat for 5 minutes, stirring frequently, until everything melts together.
More recipes in The Perfect Pantry:
Tex-Mex turkey lasagne
Cheese and red pepper empanaditas
Other recipes that use this pantry ingredient:
Crockpot cream cheese, sausage and Ro*Tel dip, from A Year of Slow Cooking
Restaurant style salsa, from The Pioneer Woman Cooks
King ranch chicken, from Homesick Texan
Velveeta strata, from Eating Out Loud
Shrimp stroganoff casserole, from My Wooden Spoon