Friday Night Tailgate - Ro*Tel Recipes

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Each week the gang on "Friday Night Tailgate" whips up one of Ro*Tel's famous recipes on the Friday night show. Have a look at the latest recipes, watch the videos, then come back each week for more. Looking for more from Ro*Tel? Visit the Ro*Tel recipe finder website now.

WEEK 1 RECIPE
Famous Queso Dip A creamy, cheesy and spicy dip made with a RoTel signature recipe! Hands On: 5 minutes Total: 10 minutes Makes: 2-1/2 cups or 20 servings (2 tablespoons each) Ingredients* 1 can (10 oz each) RoTel Original Diced Tomatoes & Green Chilies, undrained 1 pkg (16 oz each) Velveeta Pasteurized Prepared Cheese Product, cut into cubes Directions* 1. Combine tomatoes with their liquid and the Velveeta in medium saucepan. 2. Cook over medium heat 5 minutes, or until Velveeta is completely melted and mixture is well blended, stirring frequently. 3. Serve warm as a dip with tortilla chips or crackers. Cook's Tips To make in microwave, combine tomatoes and Velveeta in 1-1/2 quart microwavable dish; cover. Microwave on HIGH for 5 minutes stirring once during heating, or just until cheese melts. Stir and serve. Handle with hot pads. Get nutritional information
WEEK 2 RECIPE
Guac That Rocks Spicy RoTel Tomatoes, onions and lemon juice add zip to this guacamole dip! Hands On: 10 minutes Total: 10 minutes Makes: 36 servings (2 tablespoons each) Ingredients* 3 ripe avocados, peeled, pitted and mashed 1 can (10 oz each) RoTel Original Diced Tomatoes & Green Chilies, drained 1 medium onion, chopped (1 med onion = about 3/4 cup) 1 teaspoon lemon juice 1/2 teaspoon salt Ground black pepper to taste Tortilla chips, optional Directions* 1. Mix avocados, tomatoes, onion, lemon juice and salt in medium bowl until well blended. Season with pepper to taste. 2. Serve with tortilla chips, if desired. Get nutritional information
WEEK 3 RECIPE
Zesty Ranch Dip Prep: 5 min. Total: 13 min. Ingredients 1 lb. (16 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes 1 can (10 oz.) ROTEL Diced Tomatoes & Green Chilies, undrained 1 container (8 oz.) Breakstone's or Knudsen Sour Cream 1 cup kraft Ranch Dressing Directions* Combine all ingredients in 2-qt. microwavable bowl. Microwave on high for 8 min. or until Velveeta is completely melted, stirring every 2 minutes. Serve with Nabisco Crackers or assorted cut-up vegetables. Makes 4 ½ cups or 34 servings, 2 Tbsp. each Serve It Cold: This versatile dip can be served hot or cold. For a cold dip, prepare as directed. Cover and refrigerate several hours before serving. Get nutritional information
WEEK 4 RECIPE
Spicy Black Bean Salsa A spicy, colorful salsa made with black beans, diced tomatoes with green chilies, corn, red onion and cilantro Hands On: 15 minutes Total: 45 minutes Makes: 12 servings (1/4 cup each) Ingredients 1 can (15 oz each) Ranch Style Black Beans, drained, rinsed 1 can (10 oz each) RoTel Original Diced Tomatoes & Green Chilies, drained 1/2 cup whole kernel corn, frozen or canned 1/4 cup finely chopped red onion 1/4 cup finely chopped fresh cilantro 1 tablespoon lime juice 1/4 teaspoon ground cumin Tortilla chips, tacos or burritos, optional Directions* 1. Stir together beans, drained tomatoes, corn, onion, cilantro and cumin in medium bowl. Cover and refrigerate 30 minutes to allow flavors to blend. 2. Serve with tortilla chips, tacos or burritos, if desired. Get nutritional information
WEEK 5 RECIPE
Rodriguez RoTel Nacho Dip Hands On: 10-15 minutes Total: 15 minutes Makes: 2-1/2 cups or 20 servings (2 tablespoons each) Ingredients One pound of hot or zesty sausage One can of mild RoTel One block of Velveeta Pasteurized Prepared Cheese Product One small container of sour cream Directions* 1. Brown 1lb of hot/zesty sausage in a skillet or frying pan, drain grease (approx. time 5-10 minutes or until brown) 2. Combine tomatoes with their liquid and the Velveeta in medium saucepan. 3. Cook over medium heat 5 minutes, or until Velveeta is completely melted and mixture is well blended, stirring frequently. 4. Top with sour cream or mix in 5. Serve warm as a dip with tortilla scoop chips. Cook's Tips After browning the sausage you can make the remainder of the recipe in the microwave. To make in microwave, combine tomatoes and Velveeta in 1-1/2 quart microwavable dish; cover. Microwave on HIGH for 5 minutes stirring once during heating, or just until cheese melts. Top with sour cream or mix in. Stir and serve. Handle with hot pads. Get nutritional information
WEEK 6 RECIPE
Cheesy Hawaiian Dip Prep time: 10 min. Total Time: 15 min. Ingredients 1 round loaf King's Hawaiian® Sweet Bread (1 lb.) 1 lb. (16 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes 1 can (10 oz.) ROTEL Diced Tomatoes & Green Chilies, undrained 1/3 cup chopped red onions 1 pkg. (8 oz.) Oscar Mayer Smoked Ham, chopped 1 can (8 oz.) crushed pineapple, drained Directions* Preheat oven to 350?F. Cut slice from top of bread loaf; remove center of loaf, leaving 1-inch-thick shell. Cut removed bread into bite-sized pieces; cover and set aside for later use. Place bread shell on baking sheet. Bake 8 to 10 min. or until lightly toasted. Cool slightly. Mix Velveeta, tomatoes and onions in large microwavable bowl. Microwave on high 5 min. or until Velveeta is completely melted, stirring after 3-min. Stir-in ham and pineapple. Pour into bread shell. Serve with reserved bread pieces and assorted fresh vegetable dippers. 4 ½ cups of 36 servings, 2 Tbsp. each Get nutritional information
WEEK 7 RECIPE
Cheesy Spinach & Bacon Dip Prep time: 10 min. Total Time: 10 min. Ingredients 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained 1 lb. (16 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cut up 1 can (10 oz.) ROTEL Diced Tomatoes & Green Chilies, undrained 8 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled Directions* Combine ingredients in microwaveable bowl. Microwave on HIGH 5 min. or until Velveeta is completely melted and mixture is well blended, stirring after 3 min. Makes 4 cups or 32 servings, 2 Tbsp. each. Get nutritional information
WEEK 8 RECIPE
Famous Queso Dip A creamy, cheesy and spicy dip made with a RoTel signature recipe! Hands On: 5 minutes Total: 10 minutes Makes: 2-1/2 cups or 20 servings (2 tablespoons each) Ingredients* 1 can (10 oz each) RoTel Original Diced Tomatoes & Green Chilies, undrained 1 pkg (16 oz each) Velveeta Pasteurized Prepared Cheese Product, cut into cubes Directions* 1. Combine tomatoes with their liquid and the Velveeta in medium saucepan. 2. Cook over medium heat 5 minutes, or until Velveeta is completely melted and mixture is well blended, stirring frequently. 3. Serve warm as a dip with tortilla chips or crackers. Cook's Tips To make in microwave, combine tomatoes and Velveeta in 1-1/2 quart microwavable dish; cover. Microwave on HIGH for 5 minutes stirring once during heating, or just until cheese melts. Stir and serve. Handle with hot pads. Get nutritional information
WEEK 9 RECIPE
Guac That Rocks Spicy RoTel Tomatoes, onions and lemon juice add zip to this guacamole dip! Hands On: 10 minutes Total: 10 minutes Makes: 36 servings (2 tablespoons each) Ingredients* 3 ripe avocados, peeled, pitted and mashed 1 can (10 oz each) RoTel Original Diced Tomatoes & Green Chilies, drained 1 medium onion, chopped (1 med onion = about 3/4 cup) 1 teaspoon lemon juice 1/2 teaspoon salt Ground black pepper to taste Tortilla chips, optional Directions* 1. Mix avocados, tomatoes, onion, lemon juice and salt in medium bowl until well blended. Season with pepper to taste. 2. Serve with tortilla chips, if desired. Get nutritional information
WEEK 10 RECIPE
Spicy Black Bean Salsa A spicy, colorful salsa made with black beans, diced tomatoes with green chilies, corn, red onion and cilantro Hands On: 15 minutes Total: 45 minutes Makes: 12 servings (1/4 cup each) Ingredients 1 can (15 oz each) Ranch Style Black Beans, drained, rinsed 1 can (10 oz each) RoTel Original Diced Tomatoes & Green Chilies, drained 1/2 cup whole kernel corn, frozen or canned 1/4 cup finely chopped red onion 1/4 cup finely chopped fresh cilantro 1 tablespoon lime juice 1/4 teaspoon ground cumin Tortilla chips, tacos or burritos, optional Directions* 1. Stir together beans, drained tomatoes, corn, onion, cilantro and cumin in medium bowl. Cover and refrigerate 30 minutes to allow flavors to blend. 2. Serve with tortilla chips, tacos or burritos, if desired. Get nutritional information
WEEK 11 RECIPE
Cheesy Hawaiian Dip Prep time: 10 min. Total Time: 15 min. Ingredients 1 round loaf King's Hawaiian® Sweet Bread (1 lb.) 1 lb. (16 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes 1 can (10 oz.) ROTEL Diced Tomatoes & Green Chilies, undrained 1/3 cup chopped red onions 1 pkg. (8 oz.) Oscar Mayer Smoked Ham, chopped 1 can (8 oz.) crushed pineapple, drained Directions* Preheat oven to 350?F. Cut slice from top of bread loaf; remove center of loaf, leaving 1-inch-thick shell. Cut removed bread into bite-sized pieces; cover and set aside for later use. Place bread shell on baking sheet. Bake 8 to 10 min. or until lightly toasted. Cool slightly. Mix Velveeta, tomatoes and onions in large microwavable bowl. Microwave on high 5 min. or until Velveeta is completely melted, stirring after 3-min. Stir-in ham and pineapple. Pour into bread shell. Serve with reserved bread pieces and assorted fresh vegetable dippers. 4 ½ cups of 36 servings, 2 Tbsp. each Get nutritional information
WEEK 12 RECIPE
Cheesy Spinach & Bacon Dip Prep time: 10 min. Total Time: 10 min. Ingredients 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained 1 lb. (16 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cut up 1 can (10 oz.) ROTEL Diced Tomatoes & Green Chilies, undrained 8 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled Directions* Combine ingredients in microwaveable bowl. Microwave on HIGH 5 min. or until Velveeta is completely melted and mixture is well blended, stirring after 3 min. Makes 4 cups or 32 servings, 2 Tbsp. each. Get nutritional information
WEEK 13 RECIPE
Famous Queso Dip A creamy, cheesy and spicy dip made with a RoTel signature recipe! Hands On: 5 minutes Total: 10 minutes Makes: 2-1/2 cups or 20 servings (2 tablespoons each) Ingredients* 1 can (10 oz each) RoTel Original Diced Tomatoes & Green Chilies, undrained 1 pkg (16 oz each) Velveeta Pasteurized Prepared Cheese Product, cut into cubes Directions* 1. Combine tomatoes with their liquid and the Velveeta in medium saucepan. 2. Cook over medium heat 5 minutes, or until Velveeta is completely melted and mixture is well blended, stirring frequently. 3. Serve warm as a dip with tortilla chips or crackers. Cook's Tips To make in microwave, combine tomatoes and Velveeta in 1-1/2 quart microwavable dish; cover. Microwave on HIGH for 5 minutes stirring once during heating, or just until cheese melts. Stir and serve. Handle with hot pads. Get nutritional information

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