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ISO: rotel cheese dip using cream of mushroom soup....

Last post Nov 21, 2008 9:45 PM by fancyb . 5 replies.


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  • ISO: rotel cheese dip using cream of mushroom soup....

     Does anyone have a recipe for the rotel dip that uses a can of cream of mushroom soup? 

    Thanks in advance.

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  • Re: ISO: rotel cheese dip using cream of mushroom soup....

          Hamburger Rotel Dip

          1 pound ground beef
          1 pound Velvetta
          1 can rotel (10 ounce)
          1 can cream of mushroom soup
          1/2 cup taco sauce

          Cook ground beef until brown and crumbly,  drain. Add cheese,  cream of mushroom soup and taco sauce,  mix together in Crockpot.

          Serve warm with your favorite chips.

     

    Here you are and I bought some Rotel this week - on sale for 99 cents - this will be

    made soon

     

     

    Kate 

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  • Re: ISO: rotel cheese dip using cream of mushroom soup....

    I don't have measurements. It's the only way DH makes & the kids (grown) will eat it.

     

    Velveeta - cubed (a little more than 1/2 a large loaf)

    1 can rotel

    1 can cream of mushroom soup

    diced jalepeno's to taste

     

    Melt in a large pan, stirring, until smooth.  If it is too runny, add more velveeta.

     

    That's it.

     

    Suziee

     

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  • Re: ISO: rotel cheese dip using cream of mushroom soup....

     This is a variation of the first dip in this thread. It is really delicious and makes a lot. Great for parties.

      Sausage Con Queso Dip

      Amount  Measure       Ingredient -- Preparation Method
    --------  ------------  --------------------------------
      1              pound         pork sausage
      1              pound         ground beef
      1              small          onion -- chopped
      1                                garlic clove -- minced
      2              pounds       Velveeta cheese
      1                can          cream of mushroom soup
      1                can          Rotel tomatoes, drained
                                       Reserved tomato juice

    Brown sausage and ground beef with onion and garlic.  Drain.  Mix meat
    mixture with cheese, soup, and tomatoes.  After cheese melts, start adding
    reserved tomato juice until desired consistency is reached.  Serve hot with tostada
    chips.  Makes about 10 cups dip.

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  • Re: ISO: rotel cheese dip using cream of mushroom soup....

    Here is our very favorite Mexican dip.  It is wonderful served with tortilla chips (we like the Scoopers) or a baked potato.  I make a huge crockpot full every holiday and there is never any left.  I am happy to share this recipe.

    Gunpowder Dip

    1 pound ground beef

    1 can cream of mushroom soup

    1 regular size jar picante sauce (we use the mild, but you can use the hotter one)

    1  1-pound loaf of Velveeta cheese

    3 Tablespoons chili powder (yes, 3 T. is right)

     

    Brown ground beef and drain well of excess grease.  Add undiluted can of soup and jar of picante sauce.  Cut up chunks of velveeta cheese and let melt in.  Add the chili powder and let simmer a little while so flavors can blend together.  Serve warm.  For parties, I just serve it in the crockpot and everyone can take out what they want.  Re-heats well.

    If anyone tries this and likes it, please let me know! 

     

     

     

     

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  • Re: ISO: rotel cheese dip using cream of mushroom soup....

     Thanks.

    Brenda

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