So I was noticing the lack in posts, and remembered that Rachel and I were both off vacationing this past week, and tried to think of something that I made that is worthy of the Blog. I remembered that I made the notorious queso dip. So below find the simple recipe.
1 can Rotel tomatoes and chilies
1 16 oz. block of Velveta Cheese (I have used the 2% milk version and its just as great, and not as bad for you
Cube the cheese for easier melting
Pour can of tomatoes (undrained) and cheese into a pot
Heat to melt over medium heat stiring often
*If you are hosting a large queso loving group, you can double the recipe by using the 32 oz. block of cheese, and 2 cans of Rotel tomatoes
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