Velveeta Shrimp Dip Recipes

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VELVEETA MEXICAN CHIP DIP



Velveeta Mexican Chip Dip image

Make and share this Velveeta Mexican Chip Dip recipe from Food.com.

Provided by NurseLissa

Categories     Lunch/Snacks

Time 45m

Yield 8-10 cups

Number Of Ingredients 6

1 (2 lb) box Velveeta cheese
1 lb sausage, cooked and crumbled
1 (12 ounce) can Rotel Tomatoes
1 (4 ounce) can diced green chilies
1 (30 ounce) can refried beans
1/4 teaspoon crushed red pepper flakes (optional)

Steps:

  • Cut Velveeta into squares.
  • Combine all ingredients and simmer over low heat or in crock pot stirring frequently until cheese is melted.
  • Serve warm with chips (I prefer tortilla).

Nutrition Facts : Calories 630.5, Fat 42.3, SaturatedFat 22.2, Cholesterol 131, Sodium 2862.1, Carbohydrate 31.2, Fiber 5.8, Sugar 9.8, Protein 31.3

VELVEETA & SHRIMP DIP



Velveeta & Shrimp Dip image

Provided by My Food and Family

Categories     Recipes

Time 35m

Number Of Ingredients 7

1 cup diced onion
1/2 cup diced bell pepper
1/4 cup diced celery
4 Tbsp salt free butter, divided
32 oz Velveeta
1 lb cleaned & deveined shrimp, diced
1 large bag sturdy corn chips (thin ones will break)

Steps:

  • Place the onion, bell pepper, celery and 2 Tbsp. water in a microwave safe dish. Cover and cook as 'fresh vegetable.'
  • In the top of a double boiler, melt 2 Tbsp. butter. Add four slices of Velveeta at a time until all of it is melted. Blend in the cooked seasonings.
  • Heat the shrimp in 2 Tbsp. melted butter until they turn pink. Then, blend the shrimp into the Velveeta.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SHRIMP CON QUESO DIP



Shrimp Con Queso Dip image

Make and share this Shrimp Con Queso Dip recipe from Food.com.

Provided by Little Bee

Categories     Cheese

Time 30m

Yield 11 cups, 12 serving(s)

Number Of Ingredients 11

1 (32 ounce) package Velveeta cheese
1 (8 ounce) package cream cheese
1 (10 3/4 ounce) can cream of shrimp soup, undiluted
2 (10 ounce) cans tomatoes and green chilies (I like Rotel)
2 tablespoons dried onion flakes
1/2 teaspoon garlic powder
2 tablespoons cumin
1 teaspoon basil
1/2 teaspoon hot pepper sauce (or more to taste)
2 tablespoons Worcestershire sauce
1 lb frozen tiny baby shrimp, thawed (about 2 cups)

Steps:

  • Combine all ingredients except shrimp in top of large double boiler. Heat, stirring frequently, until cheese is melted and mixture is well blended. Add shrimp to cheese mixture. Pour into chafing dish. Serve with large corn chips. Makes approximately 11 cups.
  • Dip may be frozen for up to 6 weeks.

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