How to make super easy vegetarian Mexican cheese dip (meatless)

Whether you are having taco night at home or a huge get together, this cheese dip is a must have. It's simple, tasty and a big hit at every party. I make a lot of it because it goes so quickly.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 large block of Velveeta cheese
• 3/4 stick of butter
• 3-4 plum tomatoes
• 1 bunch of green onions, rinsed and dried
• Canned or jarred jalapeno peppers
• Tortilla chips

1. Cut the Velveeta into 1 inch cubes. Remove the seeds from the tomatoes and chop into small pieces. Slice the scallions and a few jalapeno peppers so they are all prepared for the dish before you start the cooking process.

2. Melt the butter over low heat in a large skillet or saucepan. When the butter is melted, add the Velveeta, and continue cooking on low heat until the cheese is melted, stirring so the cheese melts evenly.

3. Add the tomatoes, green onions and jalapeno to the melted cheese and mix thoroughly.

4. Serve with crispy tortilla chips and you've got a quick, tasty snack. If your watching your weight, you can buy the baked tortilla chips and save yourself some calories.

Tips & Warnings

• Start out with just a few jalapenos and add them according to how spicy you want the dip, tasting it as you go along. We like it hot around here so we add quite a few.
• This dip is delicious, but it does tend to thicken the longer it sits. I serve it in a small chafing dish that I picked up at a Marshalls for about 6 bucks. It uses a small tea light which keeps the dip warm for quite a long time.