Post by cuteascountry_Shortcake on Sept 19, 2005 15:27:59 GMT -6
VELVEETA® Southwestern Corn Dip
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
1 can (11 oz.) corn with red and green bell peppers, drained
3 jalapeño peppers, seeded, minced
1 medium red onion, finely chopped
1/2 cup fresh cilantro, finely chopped
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
Mix Velveeta and corn in large microwaveable bowl. Microwave on HIGH 5 min. or until Velveeta is completely melted, stirring after 3 min.
Stir in remaining ingredients.
Serve hot with Wheat Thins Snack Crackers or assorted cut-up fresh vegetables.
KRAFT KITCHENS TIPS
To Halve
Mix ingredients as directed in 1-qt. microwaveable bowl, cutting all ingredients in half. Microwave on HIGH 3 to 4 min. or until VELVEETA is completely melted, stirring after 2 min. Serve as directed. Makes 1-1/2 cups or 12 servings, 2 Tbsp. each.
Safe Food Handling
Hot dips should be discarded after setting at room temperature for 2 hours or longer.
www.kraftfoods.com
Ida in the Top of Texas
Nancy's Kitchen Newsletter 9/5/05
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
1 can (11 oz.) corn with red and green bell peppers, drained
3 jalapeño peppers, seeded, minced
1 medium red onion, finely chopped
1/2 cup fresh cilantro, finely chopped
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
Mix Velveeta and corn in large microwaveable bowl. Microwave on HIGH 5 min. or until Velveeta is completely melted, stirring after 3 min.
Stir in remaining ingredients.
Serve hot with Wheat Thins Snack Crackers or assorted cut-up fresh vegetables.
KRAFT KITCHENS TIPS
To Halve
Mix ingredients as directed in 1-qt. microwaveable bowl, cutting all ingredients in half. Microwave on HIGH 3 to 4 min. or until VELVEETA is completely melted, stirring after 2 min. Serve as directed. Makes 1-1/2 cups or 12 servings, 2 Tbsp. each.
Safe Food Handling
Hot dips should be discarded after setting at room temperature for 2 hours or longer.
www.kraftfoods.com
Ida in the Top of Texas
Nancy's Kitchen Newsletter 9/5/05