Recipe by The Range Rover
Nice dip to serve at your parties.
Top Review by ahull
I've done this for a long time. I agree with another review, it is 1 can rotel w/ 1lb velveta. I'm glad to see that someone put this here. It's amazing how many people haven't heard of it. A couple hints from experience. 1. The lower the melting temperature, the thinner the cheese dip (if too hot, it will get too thick). I suggest a double boiler. 2. I also add a couple tbls or pace picante sace at the beginning (if later it doesn't work right) to make it spicer. 3. reheating it you may want to add a little milk to keep it from being too thick. If you haven't tried this, you're missing out.
- 1 (10 ounce) candiced rotel (tomatoes and green chilies)
- 2 lbs Velveeta cheese, cubed
- tortilla chips