Garlic Mushroom Queso Dip
Queso blanco dip recipe features fresh mushrooms and garlic combined with zesty tomatoes.
Velveeta® is a registered trademark of Kraft Foods, Inc.
Ro*Tel® and Parkay® are registered trademarks of ConAgra Foods RDM, Inc.
25mins
Prep Time
25mins
Total Time
24
Servings
Ingredients
- 2 tablespoons Parkay® Original Spread-tub
- 1 pkg (8 oz each) fresh button mushrooms, quartered
- 1 tablespoon finely chopped garlic
- 1 cup chicken broth
- 1 lb (16 oz) Queso Blanco Velveeta®, cut into 1/2-inch cubes
- 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
- Toasted sliced bread or assorted vegetables, optional
Directions
- Melt Parkay in large skillet over medium-high heat. Add mushrooms and cook 2 to 3 minutes or until browned lightly. Add garlic; cook until fragrant. Add broth; reduce heat to medium and simmer 2 minutes.
- Combine Velveeta, drained tomatoes and mushroom mixture in 1-1/2-quart microwave-safe dish; cover. Microwave on HIGH 5 minutes or just until Velveeta melts, stirring after 3 minutes. Remove from microwave; stir until mixture is blended.
- Serve with toasted sliced bread or assorted vegetables, if desired.
Cook's Tips
To make the dip vegetarian, use vegetable broth in place of the chicken broth.Garlic Mushroom Queso Dip
Nutrition Information
Amount per serving
% Daily Value*
Carbohydrate
g
3
1 %
Cholesterol
mg
10
3 %
Total Fat
g
3
5 %
Iron
mg
0
1 %
Calories
kcal
59
3 %
Sodium
mg
325
14 %
Protein
g
3
6 %
Saturated Fat
g
2
9 %
Sugars
g
2
0 %
Dietary Fiber
g
0
1 %
Vitamin C
mg
1
1 %
Vitamin A
iu
145
3 %
* Percent Daily Values are based on a 2,000 calorie diet.