A Velveeta Free Queso Dip Recipes

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VELVEETA ULTIMATE QUESO DIP



Velveeta Ultimate Queso Dip image

Super easy and super delicious dip that is perfect for any party. I often add sliced black olives and jarred jalapenos to the cheese for added flavor. Recipe comes from "Velveeta -- Crowd Pleasing Recipes".

Provided by Chef Petunia

Categories     Cheese

Time 10m

Yield 3 cups

Number Of Ingredients 2

1 lb Velveeta cheese, pasteurized prepared cheese product cut into 1/2-inch cubes
1 (10 ounce) can ro*tel diced tomatoes and green chilies, undrained

Steps:

  • MIX VELVEETA and tomatoes in microwaveable bowl.
  • MICROWAVE on HIGH 5 minute or until VELVEETA is completely melted, stirring after 3 minute.
  • SERVE with assorted cut-up vegetables, WHEAT THINS Snack Crackers or tortilla chips.

Nutrition Facts : Calories 466.6, Fat 32.9, SaturatedFat 21.5, Cholesterol 119.5, Sodium 2617.3, Carbohydrate 18.1, Sugar 12.1, Protein 25

RO*TEL® FAMOUS QUESO DIP



Ro*Tel® Famous Queso Dip image

A creamy, cheesy, and spicy Velveeta® queso recipe that you have to serve at your next Cinco de Mayo celebration or family gathering. Pair with your favorite taco recipe for a festive meal everyone will enjoy! Velveeta® is a registered trademark of Kraft Foods, Inc. RO*TEL® is a registered trademark of Conagra Brands, Inc..

Provided by ReadySetEat

Categories     Appetizer/Snack, Dips

Time 10m

Yield 20

Number Of Ingredients 2

1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 pkg (16 oz each) Velveeta® Original Cheese, cut into 1/2-inch cubes

Steps:

  • Combine undrained tomatoes and Velveeta in medium saucepan.
  • Cook over medium heat 5 minutes or until Velveeta is melted completely and mixture is blended, stirring frequently.
  • Serve warm as a dip with tortilla chips, crackers or cut-up fresh vegetables.

Nutrition Facts : @id https, Calories 68 calories

VELVEETA QUESO



Velveeta Queso image

This Velveeta Queso recipe is filled with smooth Velveeta cheese, Rotel tomatoes, black beans, beer, beef, and so much more! Otherwise known as Cowboy Queso, this loaded dip is sure to please!

Provided by Stephanie

Categories     Appetizer

Time 30m

Number Of Ingredients 10

1/2 lb. ground beef
Salt and pepper, to taste
Pinch of Red Pepper Flakes (optional)
3/4 cup Pale Ale (I use Tuckerman Pale Ale)
1/2 cup Pepper Jack cheese (shredded)
16 oz Velveeta cheese (cubed)
1 14.5 oz. can Rotel Tomatoes (partially drained)
1 cup black beans (drained and rinsed)
1/4 cup red onion (finely diced)
1/4 cup fresh cilantro (chopped)

Steps:

  • Cook and crumble the ground beef over medium-high heat in a large, high-walled skillet. Drain any grease once cooked through.
  • Add in the crushed red pepper flakes, salt/pepper, and beer. Let the beer reduce for about 4-5 minutes.
  • Reduce heat to medium-low. Add in the cheese and let it melt, stirring occasionally.
  • Once the cheese is melted, stir in the beans, red onions, and cilantro.
  • Add the tomatoes. You may also add some of the juice if you prefer a thinner consistency.
  • Let it continue to heat through for about 5 minutes, then serve!

Nutrition Facts : Calories 352 kcal, Carbohydrate 17 g, Protein 26 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 66 mg, Sodium 1276 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

A VELVEETA-FREE QUESO DIP



A Velveeta-Free Queso Dip image

Make and share this A Velveeta-Free Queso Dip recipe from Food.com.

Provided by ThatSouthernBelle

Categories     Cheese

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 onion, diced (about 1/2 cup)
4 garlic cloves, minced
3 serrano peppers, diced
3 jalapeno peppers, diced
2 tablespoons butter
2 tablespoons flour
1 cup milk
6 cups cheese, shredded (can use any combination of Longhorn cheddar and Monterrey Jack)
1/2 cup cilantro, chopped
2 plum tomatoes, peeled and diced (about 1 cup, can use canned if tomatoes aren't in season)
1/2 cup sour cream
salt, to taste

Steps:

  • Melt the butter in a saucepan on medium-low heat, and then cook the onions and peppers for about five minutes or until onions are translucent.
  • Add the garlic and cook for another minute.
  • Whisk the flour into the butter, vegetable mix and cook for about 30 seconds.
  • Add the milk to the pot, and cook on medium, whisking constantly until sauce is thick, about five minutes. Stir in the cilantro and tomatoes.
  • Turn heat down to low, and a 1/4-cup at a time, slowly add the shredded cheese stirring into the white sauce until completely melted. Repeat.
  • Stir in the sour cream.
  • Add salt to taste.
  • Notes: You can vary which chiles you use to control how hot you want the queso to be. Also, if the sauce is too thick, feel free to add a bit more milk a tablespoon at a time. The key, however, to a smooth sauce is adding the cheese very slowly and not adding any more cheese until the previous addition is completely integrated into the sauce.

Nutrition Facts : Calories 498.4, Fat 37.1, SaturatedFat 23.2, Cholesterol 96.6, Sodium 1151.6, Carbohydrate 17.2, Fiber 0.8, Sugar 1.4, Protein 25

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