Appetizer Recipes
Garlic Mushroom Queso Dip
Garlic Mushroom Queso Dip recipe features fresh mushrooms and garlic combined with zesty tomatoes.
Yield: 24 servings, about 2 tablespoons each
Ingredients
- 2 tablespoons Parkay® Original Spread-tub
- 1 (8 ounce) package fresh button mushrooms, quartered
- 1 tablespoon finely chopped garlic
- 1 cup chicken broth*
- 1 pound (16 ounces) Queso Blanco Velveeta®, cut into 1/2 inch cubes
- 1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
- Toasted sliced bread or assorted vegetables (optional)
Instructions
- 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 for 2 minutes.
- Combine Velveeta, drained tomatoes and mushroom mixture in 1-1/2-quart microwave-safe
dish; cover. Microwave on HIGH for 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.
Notes
* To make the dip vegetarian, use vegetable broth in place of the chicken broth.
Nutrition
Per serving: Calories 59
% Daily Value: Total Fat 3g 5% Saturated fat 2g 9% Cholesterol 10mg 3% Sodium 325mg 14% Carbohydrate 3g 1% Dietary fiber 0g 1% Sugars 2g Protein 3g Vitamin A 3% Vitamin C 1% Calcium 14% Iron 1%
% Daily Values are based on a 2,000 calorie diet.
Attribution
Recipe and photo used with permission from:
Conagra Brands, Inc.
Velveeta® is a registered trademark of Kraft Foods, Inc. Ro*Tel® and Parkay® are registered trademarks of ConAgra Foods RDM, Inc.