Recipe: Rotel Dip

By Regina Charboneau
This recipe was taken from a can of Rotel tomatoes given to me after my mother lost her battle with bone cancer. When I first spotted the Velveeta and Rotel tomatoes I was amused, but I realized the importance of being a gracious recipient.

    • 1 ten-ounce can of Rotel tomatoes (original, undrained)
    • 1 package (16 ounces) Velveeta cheese, cut into 1-inch cubes

Blend ingredients in a medium saucepan, and cook over medium heat, stirring frequently, about five minutes or until cheese is melted.

Serve warm with corn chips or Fritos.

To read about how Regina sought comfort in gifts of food during a time of grief, click here.

This article available online at:

http://www.theatlantic.com/health/archive/2010/04/recipe-rotel-dip/39364/