Description
This Cheesy Rotel Queso Dip is a creamy and delicious blend of Velveeta, cheddar cheese, and diced tomatoes with green chilies, making it the perfect appetizer for game day or gatherings. Serve it warm with tortilla chips for a crowd-pleasing treat!
Ingredients
Scale
- 1 (10 oz) can of diced tomatoes and green chilies (like Rotel)
- 1 lb Velveeta cheese, cubed
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/2 cup milk (or more for desired consistency)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 tablespoon olive oil (for sautéing)
- 1/2 cup chopped onion (optional)
- 1/2 cup chopped bell pepper (optional)
- Fresh cilantro, for garnish (optional)
- Tortilla chips, for serving
Instructions
- Gather all ingredients. Chop onion and bell pepper into small pieces. Cube Velveeta cheese and measure out shredded cheddar cheese. Open and drain the can of diced tomatoes and green chilies.
- In a medium-sized saucepan, heat olive oil over medium heat. Add chopped onion and bell pepper, sautéing for 3-5 minutes until soft and translucent.
- Reduce heat to low. Add cubed Velveeta and cream cheese to the saucepan. Stir continuously for 5-7 minutes until melted.
- Pour in the milk and stir well. Adjust the amount of milk for desired consistency.
- Add the drained diced tomatoes and green chilies to the cheese mixture. Stir to combine.
- Sprinkle in garlic powder, onion powder, and cayenne pepper (if using). Stir to incorporate spices.
- Continue cooking on low heat for another 5-10 minutes, stirring occasionally.
- Once heated through, remove from heat. Fold in shredded cheddar cheese until melted. Taste and adjust seasoning if necessary.
- Transfer dip to a serving bowl and garnish with fresh cilantro if desired. Serve warm with tortilla chips.
Notes
- For a spicier dip, increase the amount of cayenne pepper.
- Customize the dip by adding cooked ground beef or sausage for a heartier option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of milk if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes