Description
Cheesy Rotel Queso is a creamy, flavorful dip made with Velveeta, cheddar cheese, diced tomatoes with green chilies, and a blend of spices. Perfectly smooth with a slight kick from cayenne pepper and the freshness of sautéed onions and bell peppers, this dip is an ideal crowd-pleaser for your next party or gathering, served warm with crunchy tortilla chips.
Ingredients
Scale
Main Ingredients
- 1 (10 oz) can diced tomatoes and green chilies
- 1 lb Velveeta cheese, cubed
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
Vegetables and Garnish
- 1 tablespoon olive oil
- 1/2 cup chopped onion (optional)
- 1/2 cup chopped bell pepper (optional)
- Fresh cilantro (optional, for garnish)
For Serving
- Tortilla chips
Instructions
- Prepare Ingredients: Gather all ingredients and lay them out for easy access. Chop onion and bell pepper into small, 1/4-inch pieces. Cube Velveeta cheese into 1-inch pieces for quicker melting. Measure out shredded cheddar cheese and open the can of diced tomatoes and green chilies, draining some liquid if a thicker queso is preferred.
- Sauté Vegetables: In a medium saucepan, heat olive oil over medium heat. Add chopped onion and bell pepper, sautéing for 3-5 minutes until softened and fragrant.
- Melt Cheeses: Reduce heat to low. Add cubed Velveeta and cream cheese to the pan, stirring continuously for 5-7 minutes until cheeses are fully melted and combined.
- Add Milk: Pour in 1/2 cup milk, stirring well to incorporate. Add additional milk if a thinner consistency is desired.
- Incorporate Tomatoes and Seasoning: Stir in diced tomatoes with green chilies. Season with garlic powder, onion powder, and optional cayenne pepper. Adjust seasoning to taste.
- Simmer Queso: Cook on low heat for another 5-10 minutes, stirring occasionally to prevent sticking. Add more milk if the dip thickens too much during this period.
- Finish with Cheddar: Remove from heat, then fold in shredded cheddar cheese until melted and evenly distributed.
- Serve: Transfer the creamy queso to a serving bowl. Garnish with fresh cilantro if desired. Serve warm with tortilla chips for dipping.
- Enjoy: Dig in and enjoy your delicious, homemade cheesy Rotel queso dip!
Notes
- For a spicier dip, do not drain the liquid from the diced tomatoes and green chilies.
- Adjust the cayenne pepper amount to control the heat level according to your preference.
- If you prefer a smoother texture, use an immersion blender briefly after melting the cheeses.
- This queso dip can be kept warm in a slow cooker on low for parties.
- Substitute Velveeta with other processed cheese alternatives if desired but results may vary.
