Email to Kathy Foster      

Recipe Categories: Roxymom's HOME PAGEAPPETIZERS BARS BEEF BREAD BREAKFAST CAKES CANDY CANNING CASSEROLES COOKIES CROCKPOT DESSERTS DRINKS EGGS FISHandSEAFOOD FROSTING GlutenFree MARINADES MEXICANSOUTHWEST ORIENTAL PASTA PIES PORK POULTRY PRESSURECOOKER SALADS SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES

Queso




Source of Recipe


Unknown


List of Ingredients




1 red bell pepper
1 small onion
1 clove garlic
5 oz. bacon
1/2 t. ground cumin
1 can rotel tomatoes
1/2 t. oregano
Worcestershire sauce
1 lg. pkg. velveeta cheese
Cilantro



Recipe



Finely chop the red pepper and onion, mince garlic. Cook bacon until brown and crispy. Drain bacon on paper towel. Saute the veggies and garlic in the bacon grease over low heat until they are soft. Add cumin and cook for about 30 seconds. Pour in tomatoes, oregano and a splash of Worcestershire sauce. Simmer for a few minutes. Cube the Velveeta and add to pot; melting over low heat. Stir occasionally. Crumble the bacon and add to the dip. Finely chop a handful of cilantro and stir in as well. Serve hot.