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Queso Dip

Queso Dip recipe
photo by:kraft
Queso dip recipes don't come any easier—or more delicious—than this. Cut up some VELVEETA, open a can of tomatoes and chiles, and you're nearly there.
5 min
10 min
Makes 2-1/2 cups or 20 servings, 2 Tbsp. dip and 15 chips each.
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What You Need

lb.  (16 oz.) VELVEETA®, cut into 1/2-inch cubes
can  (10 oz.) diced tomatoes and green chiles, drained
 RITZ Toasted Chips Original

Make It

MIX VELVEETA and tomatoes in 1-1/2-qt. microwaveable bowl.

MICROWAVE on HIGH 5 min. or until VELVEETA is melted, stirring after 3 min. Serve with the chips.

Kraft Kitchens Tips

Special Extra
Cut lengthwise slice from top of 1-lb. round bread loaf. Remove center of loaf, leaving 1-inch-thick shell. Pour prepared dip into bread shell. Garnish rim of bread shell with fresh rosemary sprigs to resemble a wreath.
Creative Leftovers
Cover and refrigerate any leftover dip. Reheat, then spoon over hot baked potatoes or cooked pasta.
Prepare as directed, using 2% Milk VELVEETA and WHEAT THINS Toasted Chips Multi-Grain. Makes 2-1/2 cups or 20 servings, 2 Tbsp. dip and 15 chips each.
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