This is a recipe I put together to closely resemble a cheese dip for tortilla chips that I had at a TGI Friday's a long time ago. I kinda like mine better.
1. Cut Velveeta into cubes (it melts easier).
2. Melt Velveeta in saucepan, add Half & Half as Velveeta melts. Keep adding half & half until cheese mixture is desired consistency. Since the sauce will thicken as it cools, I keep the sauce a little on the thin side.
3. Add all remaining ingredients and simmer for 15 minutes.
4. Transfer to 2 quart slow cooker to keep cheese dip hot while serving.
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Serving Size: 1 Serving (158g) | ||
Recipe Makes: 6 | ||
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Calories: 618 | ||
Calories from Fat: 453 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50.3g | 67 % | |
Saturated Fat 31.9g | 160 % | |
Monounsaturated Fat 14.2g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 158.8mg | 49 % | |
Sodium 993mg | 34 % | |
Potassium 254.9mg | 7 % | |
Total Carbohydrate 3.8g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 3.2g | ||
Protein 38.1g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 618
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