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[quote=Anonymous][quote=Anonymous]I wouldn’t ever eat rotel dip and I get that is just my taste pref- but wouldn’t a hot cheesy dip be kind of gross in the summer? I am not a fan of a cold spinach and sour cream dip in a bread bowl either but that at least seems more summery. I’d do chips and fresh pick de gallo and fresh mango salsa. [/quote] DP - idk but the corn dip I make always get eaten more than the cowboy caviar salsa when I make it. That said, the corn dip is chilled and served in this: https://www.pamperedchef.com/shop/Entertaining/Serveware/Large+Square+Cool+%26+Serve/2614 Pampered chef also has some keep warm serving platters but I haven’t bought them because they don’t go in the dishwasher. I’ve made the velveeta and rotel once before (no meat before) - but for some reason it’s not a staple. Maybe because it’s too hard to bring warm for me. [/quote]
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