Easy Cheese Sauce
I’m catching up on some posts from the last couple of days (while I’ve been in Kansas City). On Thursday, while I was at my sister’s, we had some tacos for supper…and this amazing cheese dip she makes. I do love the traditional velveeta, rotel dip, but this one is a little more “fancy” and a nice change of pace.
Gather those ingredients:
- 1 can cream of chicken soup
- 8 oz. Velveeta
- 3/4 cup evaporated milk
- 4 oz. can chopped green chilies (drained)
- 2 oz. can diced pimentos (drained)
First, put in your soup, velveeta and milk until the cheese is melted:
Next, add in the drained chilies and pimentos. Serve over chips – yum!!