Rotel Dip with Feta Carrot Salad
Equipment
- 1 medium-sized saucepan
- 1 medium-sized mixing bowl
- 1 Whisk
- 1 Spatula
- 1 serving platter
Ingredients
- 1 can diced tomatoes with green chilies 10 oz
- 1 pound Velveeta cheese cubed
- 2 tablespoon olive oil
- 2 large carrots peeled and grated
- 1/4 cup feta cheese crumbled
- 1 tablespoon lemon juice
- salt to taste
- pepper to taste
- fresh parsley chopped for garnish
Instructions
- In a medium-sized saucepan, heat the diced tomatoes with green chilies over medium heat.
- Gradually add the Velveeta cheese cubes to the saucepan, stirring constantly until melted and smooth.
- In a medium-sized mixing bowl, combine the grated carrots, olive oil, lemon juice, salt, and pepper.
- Toss the carrot mixture until well-coated.
- Add the crumbled feta cheese to the carrot salad and mix gently.
- Allow the dip to rest for 5 minutes after removing it from the heat.
- Serve the Rotel dip in a bowl on a serving platter.
- Arrange the feta carrot salad around the dip on the platter.
- Garnish the dish with fresh parsley before serving.
Notes
To ensure a smooth and creamy dip, stir the Velveeta cheese continuously while melting it; this prevents any lumps from forming. The carrot salad can be prepared in advance and kept in the refrigerator for a few hours to intensify the flavors. Adjust the seasoning of the salad to your taste preference, and feel free to add a pinch of sugar if you find the carrots too tangy.
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