The perfect thing for football night, this cheese dip is so simple to whip together and such a hit with everyone that tries it!
If it tastes familiar, that’s because it’s similar to the dip at Carlos O Kelly’s, but a little more chunky (with peppers) and has a little less garlic. While I prefer to use “chunky” Rotel rather than the original, you can use any kind!
But those are just details.
When it comes to this dip, details don’t matter. People will love you no matter what kind of Rotel is in it.
No questions asked!
Let’s just make the dip now, shall we?
2. T. butter
1 lb. Velveeta
10 oz. sour cream
2 (10 oz.) cans Rotel (Chunky)
3/4 t. garlic powder
1/2 t. salt
Start with chunking up your Velveeta and sticking it into a large saucepan.
Add your sour cream!
Slice your butter and stick that into the pan too. (This is to help it not stick to the pan so much!)
Dump in the Rotel as well.. Inhale deeply!
Don’t forget your salt!
And then your garlic powder! Stir this all together and melt over a low flame. Be careful and stir often or the cheese will start to burn to the bottom of the pan!
Once cheese is melted and everything is hot, spoon into dishes and serve with tortilla chips!
- 2. T. butter
- 1 lb. Velveeta
- 10 oz. sour cream
- 2 (10 oz.) cans Rotel (Chunky)
- 3/4 t. garlic powder
- 1/2 t. salt
- Cube the Velveeta and combine it with all of the other ingredients in a large saucepan.
- Heat until cheese is melted and everything is hot.
- Serve with tortilla chips and enjoy!