2
Aug
Lest you think my children are fed a diet free of artificial foods, behold a Rowland family favorite:
The recipe for this dip most likely came the back of a can of RO*TEL, but the Rowland clan claimed it as their own a long time ago. Some of the extended family got together recently and I had the pleasure of whipping up a batch for the first time in several years.
1 pound Velveeta cheese
1 can RO*TEL tomatoes
Cut Velveeta into cubes. Place cubes in a medium microwave-safe bowl and microwave for approximately two minutes or until melted. Pour in undrained RO*TEL tomatoes and stir to combine. Serve with tortilla chips.
Yield: 3 cups
Prep-time: 5 minutes
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4:47 pm on August 2nd, 2010
wow, this made me hungry for old school nachos. yum.
4:59 pm on August 2nd, 2010
Love this! It’s one of our go-to dips as well! Haven’t had it in a while, maybe I need to whip up a batch. . .
6:33 pm on August 2nd, 2010
I fell in love with this “snack” when I lived in Texas. For an awesome kick – add some bay shrimp. Yum!
7:02 pm on August 2nd, 2010
It’s been a looong time since I’ve made that dip, but you’re right – so good! I’m like you (I think)…I have a shameless affinity for foods with velveeta and canned soups. I don’t use those ingredients very often, but every now in then I indulge with care.
9:38 am on August 3rd, 2010
My step mother introduced me to this recipe – LOVE it!