Queso Ranch Dip
Take some Ranch Dip and some Queso Dip. Merge them together and you get this…..Queso Ranch Dip. It’s like a better version of your typical Cheese Dip. I love the taste of it. I still love the basic dip, but this puts a different spin on it. It’s a perfect change for my taste buds.
You still use Velveeta cheese and Rotel. You just add to it. Throw in some evaporated milk, cream of chicken soup and the dry Ranch dressing in a packet. Talk about simple. All your doing is adding 3 ingredients. But same principle as the basic Queso Dip. Melt. This doesn’t thicken up upon cooling as easy as the “other” dip. Know what I’m talking about? You heat the basic Queso Dip up and set it out for people to use. 10 minutes later, you need to heat it up again.
Use this as dip or take it further and use in recipes like casseroles and enchiladas. Top your taco with it, or put it in your burrito. This is making me hungry. Use it to make some awesome nachos. I served these with our Taco Pizza.
You could add other ingredients if this isn’t enough for you, like ground sausage or beef. Make it spicier by adding jalapenos or peppers. Oh. oh. oh. I know…throw some onions in there. Good thing I have some leftover…I’m going to dip my popcorn chicken in it. Doesn’t that sound yummy?
Do your taste buds need a change too?
Try dipping your Taco Grilled Cheese in it.
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Queso Ranch Dip
- Sauce Pan
- 1 Lb Velveeta Cheese
- 1 Can (small) Carnation Evaporated Milk
- 1 Can (10 3/4 oz) Cream of Chicken Soup, Condensed
- 1 Can (10 oz) Rotel
- 1 Packet Ranch Dressing Mix (Dry)
- In a medium saucepan, mix together the milk, soup, ranch dressing mix and rotel. Heat till warm on low heat.
- Cut the cheese…not literally…in cubes. Add to the milk/soup mixture.
- Continue heating on low until cheese is melted, stirring constantly. Serve.