Queso Dip

Submitted by Granny-Nell Hutchins on January 16, 2017 - 1:59pm

Summary

Yield
SourceAunt Ann/Sherri Stamper
Prep Time20 minutes
CategoryDips
CuisineMexican
TagsQueso, Dip, Aunt Ann

Description

Ingredients

  • 1 box large Velvet cheese, (2lbs), (cut in 1 inch cubes)
  • 16 ozs block of Monterrey Jack cheese, (cut in 1 inch cubes)
  • 1 can Rotel Diced tomatoes (I use the hot)
  • 1 large yellow onion, diced
  • 3 large green bell peppers, diced
  • 1 stick butter

Instructions

In a large microwave safe bowl, melt Velveeta and Monterrey Jack cheese together. Microwave cheeses until melted thoroughly, (stirring several times every few minutes) In a skillet sauté finely chopped onion in butter until onion is almost clear. Add diced bell pepper to onion, cover, and let simmer for 4 to 5 minutes. Remove from heat and drain off butter. Add this mixture to Rotel tomatoes and melted cheese. Blend well. Put back in microwave and heat to almost the bubbly stage. Serve with Restaurant style chips.

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