Velveeta Mexican Dip
Ready In: 1 hr 20 mins
Serves: 10-12
Yields: 4 cups
Ingredients
- 1 lb Velveeta cheese, cut into pieces
- 8 ounces sharp cheddar cheese, shredded
- 4 large tomatoes, finely chopped
- 4 ounces jalapeno peppers, drained and finely chopped
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
Directions
- In a 6-cup casserole, combine cheese, tomatoes, peppers, onion and garlic.
- Bake in 350*F oven for 1 hour until mixture is bubbly.
- Cover and store in refridgerator until ready to use, or freeze for longer storage.
- To serve, reheat in 350*F oven for 30 to 35 minutes (longer if frozen) or until bubbly.
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