Description
Easy, creamy chile queso dip with Velveeta, Rotel, and spices. Great for parties and game day!
Ingredients
Scale
- 1 pound Velveeta cheese, cut into 1-inch cubes
- 1 (10 ounce) can diced tomatoes and green chilies, undrained (such as Rotel)
- 1/2 cup milk (whole milk recommended for creamier texture)
- 1/4 cup chopped onion (yellow or white)
- 1 clove garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Pinch of cayenne pepper (optional, for extra heat)
- 1/4 cup chopped cilantro, for garnish (optional)
- Tortilla chips, for serving
Instructions
- Prepare the Vegetables: Finely chop the onion. Mince the garlic clove. If you’re using fresh cilantro for garnish, chop that up now too and set it aside.
- Combine Ingredients in a Pot: In a medium saucepan, combine the cubed Velveeta cheese, diced tomatoes and green chilies (undrained), milk, chopped onion, minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using).
- Melt the Cheese: Place the saucepan over medium-low heat. Stir the mixture constantly with a spatula or wooden spoon, scraping the bottom and sides of the pan to prevent sticking.
- Stir Until Smooth: Continue stirring until the Velveeta cheese is completely melted and the mixture is smooth and creamy. This may take about 10-15 minutes. If the mixture seems too thick, add a tablespoon or two more of milk until you reach your desired consistency.
- Taste and Adjust Seasoning: Once the cheese is melted and smooth, taste the dip and adjust the seasoning as needed.
- Serve: Transfer to a serving dish, garnish with cilantro (optional), and serve immediately with tortilla chips.
Notes
- For a creamier texture, use whole milk.
- Adjust the spice level by adding more or less chili powder, cumin, and cayenne pepper.
- To keep the queso warm, use a slow cooker on the “warm” setting, a chafing dish, or keep it on the stovetop over very low heat, stirring occasionally.
- Cheese Variations: Monterey Jack, pepper jack, or cheddar cheese can be added in combination with Velveeta or used as a substitute.
- Meat Additions: For a heartier dip, add cooked and crumbled ground beef, chorizo, or shredded chicken.
- Vegetable Additions: Add other vegetables to the dip, such as diced bell peppers, corn, or black beans.
- Beer Queso: Substitute some of the milk with beer for a richer, more complex flavor. Use a light-bodied beer, such as a lager or pilsner.
- White Queso: For a white queso dip, use white American cheese or Monterey Jack cheese instead of Velveeta. Omit the chili powder and smoked paprika for a cleaner flavor.
- Make it Ahead: You can prepare the chile queso dip ahead of time and store it in the refrigerator for up to 2 days. Reheat it gently on the stovetop or in the microwave before serving. You may need to add a little milk to thin it out if it has thickened during storage.
- Microwave Method: If you’re short on time, you can make the queso dip in the microwave. Combine all the ingredients in a microwave-safe bowl and microwave on high for 1-2 minutes, stirring every 30 seconds, until the cheese is melted and smooth. Be careful not to overheat the dip, as this can cause the cheese to become rubbery.
- Prep Time: 5 minutes
- Cook Time: 15 minutes