The ingredients for making Easy Mike’s Southwestern Queso Dip Recipes
● Regarding The Queso Dip
2 Pounds Velveta Cheese [cubed – room temp]
.5 LG Tomato [fine chopped : de-seeded]
1/2 Cup Colorful Bell Peppers [fine chopped – de-seeded]
.5 Cup Light Onions [fine chopped]
.5 Cup Purple Onions [fine chopped]
just one tbsp Refreshing Garlic [fine minced]
just one (8 oz) Package Shredded Mexican three or more Cheese [room temp]
1-2 Cans ROTELL Tomatoes [drained]
1 teaspoon Ground Cumin
1 teaspoon Fresh Surface Black Pepper
1 tsp Crushed Mexican Oregeno
1 (4 oz) Can Warm Hatch Diced Green Chilies
2 LG Jalapeno Potatoes [de-seeded – great minced]
1 bunch Fresh Cilantro Leaves
1/4 Cup Fresh Parsley Foliage
● For The Alternatives
Step-step making Mike’s Southwestern Queso Dip
Here’s what you’ll need. Well, everything other than, “The Tammie. ” Seriously? Is it just me or does she look a bit like Gollum in this picture or what? You know, “MY PRECIOUS! ” It’s unbelievable to me how something so simple makes others so stinking happy!
One of the best brands out there!
Gawd. What a dork huh? Anyway, cheeses and ROTELL pictured. [and of course, “The Tammie”… ] I assure you, Vanna White she is not. But God bless her excited sweet little stupid heart.
CHEESE! CHEESE! CHEESE! CHEESE! Melt cheese in microwave for 3 minutes. Stir well and heat again until fully melted, smooth and blended via whisk.
Add super fine diced vegetables and seasonings and mix well. Reheat for 3 to 5 minutes following. Use 1 to 2 cans of ROTELL as desired. Drained. I usually use 1/2 cans but it’s up to you!
Viola! Serve super hot with thick crispy tortilla chips [seeing as how it’s a very thick dip] and ice cold Mexican beers! [minus the Tammie – unless of course you want her there. she is available] Anyway, enjoy!; 0)