Mike's Southwestern Queso Dip

Name: How to cook Mike's Southwestern Queso Dip - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 15 servings
Cuisine: Us

Introduce

Chef :

MMOBRIEN

Mike's Southwestern Queso Dip

Super easy and super cheesy! Perfect for game day! Especially alongside homemade thick assed salty, crispy flour tortilla chips. Also, ice cold Mexican beers in frosty mugs!

Ingredient

Food ration :

15 servings

2 Pounds

Velveta Cheese [cubed - room temp]

1/2

LG Tomato [fine chopped - de-seeded]

1/2 Cup

Colorful Bell Peppers [fine chopped - de-seeded]

1/2 Cup

Package Shredded Mexican 3 Cheese [room temp]

1-2 Cans

Can Hot Hatch Diced Green Chilies

LG Jalapeno Peppers [de-seeded - fine minced]

as needed

80/20 Hamburger Meat [fried and fully drained]

as needed

Cooking instructions

* Step 1

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!

* Step 2

One of the best brands out there!

* Step 3

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.

* Step 4

CHEESE! CHEESE! CHEESE! CHEESE! Melt cheese in microwave for 3 minutes. Stir well and heat again until fully melted, smooth and blended via whisk.

* Step 5

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 1/2 cans but it's up to you!

* Step 6

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)