Mexican Cheese Dip
By
Nancy Skinner
@mydreamkitchen
1
This dip doesn't have to be kept hot to keep it soft. At room temp you can still dip it.
Ingredients
- 1 stick
- margarine
- 1/2
- onion, diced
- 2
- fresh jalapeno peppers seeded and diced
- 3/4 c
- flour
- 3 c
- water
- 1/2
- large velveeta cheese, cubed
- 1 can(s)
- rotel tomatoes with green chillis
How to Make Mexican Cheese Dip
- 1Saute the oleo, onion, and fresh jalapenos until onions are tender.
- 2Add 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.
- 3Pour in 1 can of Rotel and stir until well mixed. Keep warm or serve at room temperature. Enjoy with your favorite chips.
About Mexican Cheese Dip
Course/Dish: Dips, Other Snacks
