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GARLIC MUSHROOM QUESO DIP

Active Time : 25 Minutes
Total Time : 25 Minutes
Serves : 24
INGREDIENTS
  • 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 lb (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
DIRECTIONS

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.