QUESO DIP RECIPE NO VELVEETA RECIPES

Steps:

• Melt the butter in a saucepan on medium-low heat, and then cook the onions and peppers for about five minutes or until onions are translucent.
• Add the garlic and cook for another minute.
• Whisk the flour into the butter, vegetable mix and cook for about 30 seconds.
• Add the milk to the pot, and cook on medium, whisking constantly until sauce is thick, about five minutes. Stir in the cilantro and tomatoes.
• Turn heat down to low, and a 1/4-cup at a time, slowly add the shredded cheese stirring into the white sauce until completely melted. Repeat.
• Stir in the sour cream.
• Add salt to taste.
• Notes: You can vary which chiles you use to control how hot you want the queso to be. Also, if the sauce is too thick, feel free to add a bit more milk a tablespoon at a time. The key, however, to a smooth sauce is adding the cheese very slowly and not adding any more cheese until the previous addition is completely integrated into the sauce.

Steps:

• Combine undrained tomatoes and Velveeta in medium saucepan.
• Cook over medium heat 5 minutes or until Velveeta is melted completely and mixture is blended, stirring frequently.
• Serve warm as a dip with tortilla chips, crackers or cut-up fresh vegetables.