How to Recipe Perfect Creamy Rotel and Velveeta Dip

Without fail making ultimate Creamy Rotel and Velveeta Dip easy, tasty, practical.

Good Evening every body, at this time you get present recipe Creamy Rotel and Velveeta Dip with 6 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 6 ingredients and 7 stages of easy cooking Creamy Rotel and Velveeta Dip.

Ingredients for Creamy Rotel and Velveeta Dip

1. Needed 2 lb : loaf of Velveeta Cheese ( white or original ).

2. Prepare 1 lb : lean ground beef, chuck or ground round.

3. Needed 1 lb : roll of breakfast sausage.

4. Prepare 1 : onion, chopped.

5. Needed 2 can : Hot or mild Rotel tomatoes with green chilies, drained.

6. Needed 1 tsp : ground black pepper.

If all ingredients Creamy Rotel and Velveeta Dip it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Creamy Rotel and Velveeta Dip

1. Cook hamburger and sausage with onions until fully cooked and drain. Crumble meats or what ever size you desire..

2. Cut the loaf of velveeta cheese into cubes and add to a crock pot or deep sided sauce pan..

3. On low heat melt the cheese. Stir often to keep from sticking. If using crock pot you can add all of the ingredients and just stir occationally..

4. When cheese has melted and is smooth and creamy, add the meat and onion mixture and rotel tomatoes with chilies and black pepper. Stir well..

5. Keep on low temperature and serve warm with favorite chips or corn chips..

6. I sometimes add a little milk to thin out the dip, but you do not have to. I just like it thin..

7. Servings vary depending on amount you dip out. But it makes a lot. You can always cut the recipe in half if you do not have a crowd to feed. I usually make this for football or potluck dinners..

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