Rotel Cheese Dip is a classic for gatherings. Michelle Caponera submitted this recipe; she states that she is frequently requested to make this for every event imaginable. It is excellent with tortilla chips, Frito’s as well as over scrambled eggs and burritos.
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Rotel Cheese Dip II
- 2 pounds Velveeta cheese
- 2 Cans Rotel Tomatoes and Chilies
- 2 4 ounce cand diced green chili's
- 1 Can diced jalapenos
- 2 teaspoons garlic powder
- Dice the cheese and place in a large saucepan. Mix in the 2 cans of diced chili's and tomatoes one at a time. Simmer over low-medium heat until cheese is melted and all ingredients are mixed in nicely. Stir in the garlic powder. If this seems a bit runny from the juices, you can put in a teaspoon or so of cornstarch to thicken the dip. This gets better each day it is refrigerated.