Garlic Mushroom Queso Dip
Minutes Prep time: 25
Minutes Total time: 25
Servings: 24
Difficulty: easy
Minutes Prep time: 25
Minutes Total time: 25
Servings: 24
Difficulty: easy
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
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 138 mg | 14% |
Carbohydrate | 3 g | 1% |
Cholesterol | 10 mg | 3% |
Total Fat | 3 g | 5% |
Iron | 1% | |
Calories | 59 kcal | 3% |
Sodium | 326 mg | 14% |
Protein | 3 g | 6% |
Saturated Fat | 2 g | 9% |
Sugars | 2 g | 0 |
Vitamin C | 1 mg | 1% |
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.
To make the dip vegetarian, use vegetable broth in place of the chicken broth.
Garlic Mushroom Queso Dip