Crock Pot Queso Cheese Dip With Rotel, Evaporated Milk, Limes, Cheese, Cheese, Queso Blanco Cheese, Mexican combination amalgamation Cheese, Cotija Cheese, Cilantro, Olive Oil, Jalapeno Peppers, Medium Yellow Onion, pitch Cumin, Crushed Red Pepper Flakes, Chili Powder
The ingredient of Crock Pot Queso Cheese Dip
- 29 ounces rotel Fire-Roasted Tomatoes with Green Chilies, style
- 24 ounces evaporated milk total fat
- 2 limes
- 1 pound cheese white American block
- 1 pound cheese yellow American block
- 1 pound queso blanco cheese Velveeta
- 7 1/16 packages mexican mixture cheese shredded Supremo
- Cotija cheese Chihuahua, Oaxaca &, mix
- 1/2 bunch cilantro chopped
- 2 tablespoons olive oil
- 3 jalapeno peppers seeded & ribs removed, diced
- 1/2 medium yellow onion diced
- 1 teaspoon arena cumin
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon chili powder optional
The instruction how to make Crock Pot Queso Cheese Dip