2 ratings

Garlic Mushroom Queso Dip

This Tex-Mex staple is getting revamped
Garlic Mushroom Queso Dip
Photo courtesy of Ready Set Eat

This queso dip uses mushrooms, garlic and tomatoes for an unbeatable blend of flavors.

Recipe courtesy of Ready Set Eat

Ready in
25 m
10 m
(prepare time)
15 m
(cook time)
Calories Per Serving


  • 2 Tablespoons Parkay® Original Spread-tub
  • 1 pkg (8 oz each) fresh button mushrooms, quartered
  • 1 Tablespoon finely chopped garlic
  • 1 Cup chicken broth
  • 1 Pound (16 oz) Queso Blanco Velveeta®, cut into 1/2-inch cubes
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • Toasted sliced bread or assorted vegetables, optional


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 2 minutes.

Combine Velveeta, drained tomatoes and mushroom mixture in 1-1/2-quart microwave-safe dish; cover.

Microwave on HIGH 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.