This cream cheese and
Rotel tomatoes dip is simply delish.
Not exact matches
These are all the ingredients you'll need to make this popular cheesy
Rotel bean
dip: one 30 - ounce can of refried beans (I use vegetarian refried beans), one 8 - ounce block of cream cheese chopped up into small cubes, 2 cups of shredded colby - jack cheese (or you can use half Monterey jack and half cheddar), and one 10 - ounce can of
Rotel Diced
Tomatoes & Green Chilies.
Generously garnish your cheesy
Rotel bean
dip with sliced green onions, chopped grape
tomatoes, and sliced black olives.
Do you think I could use
Rotel tomatoes (or the juice from a can of Rotel tomatoes strained) instead of the dairy free milk in order to make it similar (I know cheese wise it won't be really that similar) to the old velvetta / rotel
Rotel tomatoes (or the juice from a can of
Rotel tomatoes strained) instead of the dairy free milk in order to make it similar (I know cheese wise it won't be really that similar) to the old velvetta / rotel
Rotel tomatoes strained) instead of the dairy free milk in order to make it similar (I know cheese wise it won't be really that similar) to the old velvetta /
rotelrotel dip?
I attempted to replicate the old velvetta /
rotel dip and it tasted great with the texture gained by having the
tomatoes in it.
As to appetizers, the simpler and tastier the better — we do a
dip that is devine and EASY — brown a package of hot pork sausage, add 8 oz of cream cheese and either a jar of salsa or a can of
Rotel tomatoes — stir together until it's all well blended — it's best kept warm and served with tortilla chips.