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Cut ingredients in half. Mix ingredients in a large microwaveable bowl. Microwave on MEDIUM 2 min. or until Velveeta is completely melted and mixture is well blended, stirring after 1 min. Serve as directed. Makes 1-1/2 cups or 12 servings, 2 Tbsp. each.
Hot dips should be discarded after setting at room temperature for 2 hours or longer.
Cut Velveeta (the whole loaf) into slices about 1/2-inch thick. Then, cut each slice crosswise in both directions to make cubes.
Save the seeds from one of the jalapenos and add to the dip. Or if you like it really fiery, no need to seed the peppers at all. Just slice off stems from peppers and chop the peppers with the seeds.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This is really good. I have made it with and without the cilantro, definately better with it.
I served this dip at my last BBQ and the whole batch emptied out within one hour. My husband, who hates over half the ingredients loved it. I was able to use my electric food chopper, and I was able to make it quite fast.
Brought this to a BBQ and everyone loved it. It was gone before I knew it. I will make it again for sure.