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Queso Dip

With Super Bowl upcoming this weekend, this queso dip is perfect to serve along with a big bowl of chips. Granted it starts out with the same basic ingredients as the Velvetta┬« & Rotel┬« original dip – but I’ve added a few of other ingredients to give it what we think is more of a restaurant taste and texture, ie., it is much thinner than the original dip.




Queso Dip


  • 8 oz. Velvetta-type cheese, cubed
  • 5 TBSP Rotel tomatoes & peppers
  • 1 TBSP Rotel juice only
  • 1-1/2 TBSP chopped green chilies (mild or hot)
  • 1/2 tsp corn oil
  • 1 tsp onion powder
  • 1/2 cup water
  • Salt to taste (optional)



  1. In medium-size microwave safe bowl, melt cubed cheese and Rotel tomatoes & peppers, Rotel juice and green chilies – approx. 2 minutes; then stir. Microwave in increments of 30 seconds until cheese is melted and smooth
  2. Add corn oil, onion powder, and water to melted cheese mixture
  3. Microwave for approximately 1 minute, stir making sure cheese is smooth
  4. Optional: add a little salt to taste

Serve with chips or fresh veggies.


This dip keeps well in the refrigerator and reheats nicely – just add about 1-2 teaspoons of water and microwave until warm.


Leftovers? Use any leftover dip as follows:

  • Taco meat on a tostado covered with queso dip
  • Drizzled on top of hot tamales and chili
  • Topping for beef enchiladas
  • Mix with leftover mashed potatoes for spicy new flavor
  • Add to fajitas and onions wrapped in tortilla; heat in microwave











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