Sunday, April 11, 2010

Velveta Cheese Dip, Chile Dip, and Cheese Ball

Velveta Dip
1 pound Velveeta, cut into 1 inch cubes
1 can diced Ro*Tel Tomatoes & Green Chilies

In a saucepan, combine ingredients; stir over low heat until cheese spread is melted.
Serve with tortilla chips, crackers, or vegetables.

Microwave: Place ingredients in a covered casserole. Microwave on HIGH until
cheese spread is melted, about 5 minutes, stirring once.

Chili Cheese Log
1 lb Velveeta (room temp)
3 oz cream cheese (room temp)
1 tablespoon lemon juice
1/4 teaspoon garlic powder
dash cayenne powder
1/4 cup or more chopped pecans
1 t chili powder
1 t paprika

Blend the Velveeta, cream cheese, lemon juice, garlic powder and cayenne.
Divide the mixture in half and form two logs.
Mix the chili powder and paprika and coat each log, roll in pecans
Chill several hours or overnight.

Chile Dip
2# block of Velveeta cheese
1 can of chili without beans
1 can Ro-Tel tomatoes (mild or hot)

Put all ingredients in a crock pot and cook on low until everything is melted. Stir well and then put it on the warm setting. Leftovers can be stored in the refrigerator and heated up as needed. This is very versatile and I hope you like it. I do not know the carb count on this dip.

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