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10 minutes
15-20 minutes
2 cans Rotel diced tomatoes with green chilies
1 tbsp avocado oil
On the Blackstone, heat avocado oil and add the onion, jalapeños, and a pinch of salt. Cook for 3–5 minutes, stirring occasionally, until softened.
In a disposable or cast-iron pan, add the Velveeta, cream cheese, and Rotel.
Stir in the sautéed onions and jalapeños.
Place the pan on the Blackstone (or grill/oven). Stir every few minutes until everything is melted and smooth.
Add a splash of milk if you prefer a thinner dip.
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