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Queso Dip
Ingredients
- ½ tbspvegetable or canola oil
- 2 clovesgarlic
minced
- ¼ cminced white onion
1/4 of a medium onion
- 12 ozcan evaporated whole milk
- 1 tspkosher salt
- 1 tspground cumin
- ¼ tspchili powder
- 8 ozextra-sharp cheddar cheese
finely shredded
- 8 ozsoftened cream cheese
diced
- 10 ozcan rotel tomatoes with green chilies
drained
- ¼ cchopped cilantro
- 2 tbspwhole milk
to thin the sauce as needed
- pico de gallo
for topping
- corn tortilla chips
- pretzel bites
Directions
- 1
Sauté the garlic and onion: Set a large skillet or pan with sloping sides over medium-high heat and add the oil. Once the oil begins to shimmer, add the garlic and onion. Cook, stirring frequently, until both are glossy, and the garlic has begun to take on a light brown color, about 3 minutes.
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- 2
Add the evaporated milk and spices: Add the evaporated milk, salt, cumin, and chili powder to the pan. Whisk continuously until steam rises from its surface and very tiny bubbles appear near the sides of the pan.
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- 3
Add the cheese: Reduce the heat to low and slowly, but continuously, whisk in both the cheddar and cream cheese for a full 10 minutes. The cheese will go from stringy to a smooth, velvety texture. It’s okay if minuscule bits of cream cheese remain; they’ll continue to melt as the sauce warms.
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- 4
Finish the queso dip: After whisking the cheese for 10 minutes, add the drained Rotel and chopped cilantro. Whisk to combine. It’s okay if the Rotel is a bit wet, this will help to thin the sauce.
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- 5
Top and serve: Once the vegetables are fully incorporated and warmed through, about 5 minutes, transfer the queso to a slow cooker. You can also serve it straight from the pan. Top with a generous serving of pico de gallo accompanied by warm corn tortilla chips or pretzel bites.
- 6
Thin as needed: The queso will thicken as it sits. If you find it’s getting too thick, whisk in a couple of tablespoons of whole milk to thin it. Serve it straight from the pan kept over low heat on your stove or transfer the queso to a slow cooker set on warm. Stir the queso frequently to prevent a skin from forming on the surface of the dip. Did you love the recipe? Give us some stars and leave a comment below!
Queso Dip
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Ratings & Reviews
Based on 2 ratings
Rating Breakdown
About this Recipe
Craving that perfect, creamy, and spicy queso dip for your next game day or gathering? This recipe delivers an authentic, luscious appetizer that’s so simple to make, you’ll serve it at every football party or friendly get-together from now on.
The secret to achieving that irresistible, velvety texture? Cream cheese. It’s the ingenious addition that transforms simple ingredients into a rich, decadent dip, ensuring a supremely creamy mouthfeel that sets this queso apart from drier, grainy versions.
You'll be greeted with a luxuriously smooth dip boasting a delightful kick of spice from the Rotel tomatoes with green chilies, balanced by the savory notes of garlic and white onion. The extra-sharp cheddar provides a robust, tangy flavor, while ground cumin and chili powder add a warm depth that's truly addictive. This is a wonderfully satisfying and naturally vegetarian appetizer, guaranteed to be the star of any spread. Expect a consistently creamy texture that holds up beautifully as you enjoy it with friends and family.
While this Queso Dip is perfectly balanced, you can easily customize it. Adjust the heat by choosing a milder or spicier can of Rotel. For an even more intense cheese flavor, you could experiment with a blend of cheeses, though extra-sharp cheddar provides that classic robust profile. Don't have fresh cilantro? A little parsley can add a fresh green element, but cilantro brings a distinct flavor.
Serve this irresistible Queso Dip warm with classic corn tortilla chips for dipping, or elevate your snack game with pretzel bites for a unique twist. A generous topping of fresh pico de gallo adds a vibrant, fresh contrast that brightens every bite. It’s the ultimate appetizer for any football party, Game Day, Holiday gathering, or Super Bowl celebration.