By Kayb
January 14, 2011
0 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: This was the snack my children always called for (and didn't always clearly enunciate). It's based loosely on a dip served at a pseudo-Mexican (it wasn't even TexMex, but the cheese dip remains iconic in my memory) restaurant in town. Some version of this dip, generally known just as Ro-Tel after the key ingredient, is served at 90 percent of the casual parties in the American South, particularly if said parties involve teen-agers. But it's a tasty and enjoyable dip, and has a way of continuing to appear on the chip in your hand long after you thought you'd quit eating it. Kayb

Serves: 30

  • 2 pounds Velveeta processed cheese
  • 1 can Ro-Tel diced tomatos with green chiles
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  1. In food processor, blend RoTel with 1/2 can of tap water.
  2. Cut Velveeta up in 2-inch or so chunks and feed through tube a few at a time while processor is running.
  3. If necessary, add a little water to get to the consistency you want. If you want a more substantial dish, you can add a pound of browned hamburger or sausage.
  4. Serve with tortilla chips of your choice.

More Great Recipes:
Make Ahead|Serves a Crowd|5 Ingredients or Fewer|Gluten-Free|Vegetarian|Snack|Appetizer