R/T's Cheesy Dip
This is a recipe I put together to closely resemble a cheese dip for tortilla chips that I had at a TGI Friday's a long time ago. I kinda like mine better.
- Preparing Time: 20 minutes
- Total Time: 30 minutes
- Served Person: 6
velveeta
dip
tortillas
tex mex
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 24 oz velveeta process cheese
- 8 oz kraft mexican shredded cheese cheddar, asadero, queso quesadilla, monterey jack
- half & half
- 1/2 c baby spinach chopped fine
- 1/4 c sun dried tomatoes chopped fine
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1 tbsp chipotle dried, chopped
- 1/8 tsp 100% pain hot sauce
- Carbohydrate 3.75207354166667 g
- Cholesterol 158.76 mg
- Fat 50.281015625 g
- Fiber 0.585018760515998 g
- Protein 38.1405014583333 g
- Saturated Fat 31.9195743333333 g
- Serving Size 1 1 Serving (158g)
- Sodium 993.031645833334 mg
- Sugar 3.16705478115067 g
- Trans Fat 2.63296383333333 g
- Calories 618 calories
1. Cut Velveeta into cubes (it melts easier). 2. Melt Velveeta in saucepan, add Half & Half as Velveeta melts. Keep adding half & half until cheese mixture is desired consistency. Since the sauce will thicken as it cools, I keep the sauce a little on the thin side. 3. Add all remaining ingredients and simmer for 15 minutes. 4. Transfer to 2 quart slow cooker to keep cheese dip hot while serving.
