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Rotel Dip Recipe

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This recipe for Rotel Dip, by , is from Ireland to Louisiana by Way of the World, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wendy Wilcombe
Added: Friday, May 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Velveeta Cheese
1 Can Regular Rotel
1 Small Can Turkey Chili

Directions:
Directions:
Cut Velveeta in half lengthwise and then into squares. Put in microwave safe bowl. Open can of Rotel w/o removing top and drain juice from can. I find if you use the juice, it is too soupy. Pour contents over the Velveeta. Cover bowl and microwave until cheese is almost completely melted, stirring occasionally, checking frequently, as cheese CAN burn. Add can of chili and microwave until heated through, stirring occasionally. Serve with Frito Scoops. You can substitute deer sausage (Winona uses this) for the chili.

Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This is also good over fresh cooked broccoli or cauliflower or even baked chicken. Adrian's mom introduced me to this when I was a teenager. It is always a requirement that I bring this when invited to a family's home. Not sure which they like more...me or the dip.

 

 

 

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