Mexican Cheese Dip

Mexican Cheese Dip

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Nancy Skinner


This dip doesn't have to be kept hot to keep it soft. At room temp you can still dip it.


★★★★★ 1 vote

30 Min
15 Min


  • 1 stick
  • 1/2
    onion, diced
  • 2
    fresh jalapeno peppers seeded and diced
  • 3/4 c
  • 3 c
  • 1/2
    large velveeta cheese, cubed
  • 1 can(s)
    rotel tomatoes with green chillis

How to Make Mexican Cheese Dip


  1. Saute the oleo, onion, and fresh jalapenos until onions are tender.
  2. Add flour and stir until it is starting to lightly brown. Stir in water and cook until it start to thicken. Add Velveeta and stir until it has melted.
  3. Pour in 1 can of Rotel and stir until well mixed. Keep warm or serve at room temperature. Enjoy with your favorite chips.

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About Mexican Cheese Dip

Course/Dish: Dips Other Snacks

Show 2 Comments & Reviews

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