#1
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I'm wanting a really yummy hot cheese dip...but not rotel and nothing really with chili...
any suggestions? ![]()
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#2
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what are you going to dip in it?
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#3
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Tortilla chips or maybe crackers?
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#4
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http://www.familyoven.com/offsite?r_...aar.com/150996
You can do this one w/o the chili's. We had a version of it last weekend made with a bit of Harp Ale (like beer cheese dip), and it was SOOOOOOOO yummy! |
#5
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My husband would kill me if he knew I was sharing this. As long as I don't share it with his mom (who messes all recipes up) I think he will be ok with it.
1 jalapeno finely diced (optional) 1 small poblano finely diced (optional) a few stalks of celery finely diced green onions finely diced (to taste) 1 block of Velvetta (queso blanco is best!) cut into cubes 1 5oz can of evaporated milk Saute the veggies in a pat of butter for a few minutes. Add in the cheese and milk. Heat until melted and stir frequently. We sometimes roast the peppers first. If you like your dip a bit thinner you can add more evaporated milk.
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Amanda |
#6
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I don't know if you want something with seafood, but this one is DELISH!
http://allrecipes.com/Recipe/Rachels...ip/Detail.aspx I serve it wil garlic pita chips... MMMmmMMm!
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Deanna Mom to 2 boys | Lover of Life | Believer in Connection |
#7
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It's nothing fancy, but I LOVE me some velveeta and salsa mixed together and cooked in the crock pot.
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Fairon |
#8
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I usually mix Velveeta, a couple cans of turkey chili beans and some diced chilis in a crockpot...it's super yummy.
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#9
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Okay..yum..these all sound great!
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#10
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This may not sound good but everywhere I take it everyone LOVES it. It is amazing:
1- 8 oz container of grated parmesan cheese (kraft) 1 med onion finely chopped 3/4 cup mayo mix all ingredients and bake at 350 degrees untill starts to turn brown and then serve with crackers. I usually use a 9x9 pan.
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#11
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![]() Quote:
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Thanks! |
#12
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Velveeta & Rotel! Seriously the best dip ever. You can put it in a crockpot or microwave. YUMMY!
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#14
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Yep the green can, I like the name brand in this recipe, and any cracker works well, and I just leave it in the pan I cooked it in. To me it taste better cooled too, not in the fridge just like left out on the counter.
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