12 January, 2012

Chili con queso variations

This post contains the original Ro-Tel® dip recipe plus three others, and, at the bottom, several links to related recipes.


  • Ro-Tel® Dip original recipe
  • Cheesy Spinach and Bacon Dip
  • Ranch Bean & Cheese Dip
  • Slow-Cooker Crab Dip


Makes about 2.5 cups, serving 12 (4 Tbsp each)
1 (16-oz) box Velveeta® Pasteurized Process Cheese Spread cut into 1-inch cubes
1 (10-oz) can Ro-Tel® Original Diced Tomatoes & Green Chilies, undrained

For serving
Tortilla or other corn chips or
Wheat Thins Original Snack Crackers


Directions
This recipe may be prepared using a microwave or in the top of a double boiler.

Microwave
In a 1.5- to 2-quart microwave-safe bowl, combine ingredients; cover and heat on High until cheese is completely melted, about 5 minutes. Watch closely, stirring after 2.5 minutes. Serve warm with tortilla or other corn chips.


Stovetop 
In top of a double boiler, combine ingredients over Medium heat, stirring frequently until the cheese is melted.


Serving
When serving this dip (or a variation) at a party, pour the prepared dip into a small slow-cooker set on Low. This will keep the dip warm and at the ideal consistency for several hours. For best results, stir the dip occasionally to prevent hot spots.

Serve with the chips or crackers.

Discard hot dips after sitting at room temperature for two (2) hours or longer. Otherwise, refrigerate any leftover dip (it's also good cold). 





Cheesy Spinach and Bacon Dip ingredients
Makes about 3 cups
1 (16-oz) box Velveeta® Pasteurized Process Cheese Spread cut into 1-inch cubes
1 (10-oz) can Ro-Tel® Original Diced Tomatoes & Green Chilies, undrained
1 (10-oz) pkg frozen chopped spinach, thawed and drained
8 bacon slices, cooked, drained and crumbled
4-oz Neufchâtel cheese, softened and cubed

For serving

Tortilla chips or 
Crudités


Directions
Put all ingredients in a 1.5- to 2-quart microwave-safe bowl. 

Cover and heat on High until cheese is melted, about five (5) minutes. Watch closely, stirring after three (3) minutes. Serve warm with tortilla chips or crudités. 


Slightly adapts a Velveeta® recipe on the box.





Ranch Bean and Cheese Dip ingredients
Makes about 6 cups or 12 (1/2 cup) servings
8-oz Velveeta® Pasteurized Process Cheese Spread cut into 1-inch cubes
1 (16-oz) can Ranch Style® Refried Beans, undrained
1/2 cup chopped green onions
1/4 tsp granulated onion powder
1/4 to 1/2 tsp granulated garlic powder

For serving
Tortilla chips


Directions
In top of a double boiler, combine ingredients over Medium-Low heat, stirring frequently until the cheese is melted.


Slightly adapts recipe from Ro-Tel® .





Slow-Cooker Crab Dip ingredients
Makes about 3.5 to 4 cups or 8 (1/2 cup) servings
1 (16-oz) box Velveeta® Pasteurized Process Cheese Spread cut into 1-inch cubes
6 green onions, thinly sliced
1 red bell pepper, diced
1 Tbsp butter
1 (10-oz) can Ro-Tel® Original Diced Tomatoes & Green Chilies, undrained
2 cups grated Monterey Jack cheese
1-lb crab meat
Your favorite hot sauce, more or less, to taste

For serving
Crudités or
Your favorite crackers


Directions
Melt Velveeta®, covered, in crockpot on Low setting. When the cheese is completely smooth and melted, about one to two (1 to 2) hours, turn crockpot to High setting just long enough to warm through other ingredients.

Meanwhile, sauté the green onions and red bell pepper in the butter until soft. 

To the crockpot with melted Velveeta®, stir in the sauté mixture, Ro-Tel® and Monterey Jack and warm through.

Add crab meat and combine. Reduce heat to Low and cook for one (1) hour more. 

Then, stir well and, if you desire, season now with hot sauce. 

Serve and keep this dip warm. Offer crudités or your favorite crackers, as you prefer.  


Adapts Southern Foodways AllianceThe Southern Foodways Alliance Community Cookbook. Ed. Sara Roahen and John T. Edge. (Athens: University of Georgia Press, 2010), ??.


You might like:
Chile Con Queso (Texas recipes)
Chili con Quotis (River Road Recipes)
Lucy's Chili Dip
Lucy's Hot Tamale Dip

Cheese and Crabmeat


Page Last Updated 21 April 2015

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