Garlic Mushroom Queso Dip

Garlic Mushroom Queso Dip
4.5 from 2 ratings
This queso dip uses mushrooms, garlic and tomatoes for an unbeatable blend of flavors.Recipe courtesy of Ready Set Eat
Prep Time
Cook Time
Garlic Mushroom Queso Dip
Total time: 25 minutes
  • 2 tablespoon 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
  1. Melt Parkay in large skillet over medium-high heat.
  2. Add mushrooms and cook 2 to 3 minutes or until browned lightly.
  3. Add garlic; cook until fragrant.
  4. Add broth; reduce heat to medium and simmer 2 minutes.
  5. Combine Velveeta, drained tomatoes and mushroom mixture in 1-1/2-quart microwave-safe dish; cover.
  6. Microwave on HIGH 5 minutes or just until Velveeta melts, stirring after 3 minutes.
  7. Remove from microwave; stir until mixture is blended.
  8. Serve with toasted sliced bread or assorted vegetables, if desired.