I think we can all agree: Cheese is a wonderful thing (Why aren't there more poems to cheese? Are there any poems to cheese?).
And it's even better when melted. Here's a formula for cheese success: Melty cheese + Tex-Mex flavors = Queso Dip = Delicious!
This dip is so easy! You only need 4 ingredients and a couple minutes in a saucepan. Serve it warm with your favorite tortilla chips.
You'll want to include this with every appetizer buffet, but especially whenever you're serving other Tex-Mex favorites. Guacamole, salsa, and queso dip will all be welcome next to a big bowl of tortilla chips!
Why I Love this Queso Dip
(Spoiler alert: Velveeta rant ahead)
The only problem with recipes for Queso Dip is that 90+% seem to start with a so-called "processed cheese product." Hmm.. Another curiously bland marketing name for the same thing is, "Pasteurized Prepared Cheese Product."
You know where I'm going, right? Two words: "Vel" and "veeta."
Look - I'm just going to say it: Velveeta is not cheese. It may look like cheese, it may taste like cheese, it may even cook like cheese, but polyester isn't silk, and Velveeta isn't cheese.
Perhaps it's my cheesehead roots because even my stomach balks at "Pasteurized Prepared...." whatever. I just don't feel right - physically - after eating it. Granted, some find Velveeta tasty and convenient; it's very popular.
But consider the ingredients:
Velveeta
Milk, Water, Whey, Milk Protein Concentrate, Milkfat, Whey Protein Concentrate, Sodium Phosphate, Contains 2% or less of: Salt, Calcium Phosphate, Lactic Acid, Sorbic Acid, Sodium Citrate, Sodium Alginate, Enzymes, Apocarotenal, Annatto, Cheese Culture.
Cheese
Milk, cheese cultures, salt, enzymes.
Here are my rules for eating: #1 Ingredient lists shouldn't read like cell phone contracts. Ingredients (and cell phone contracts) should be to-the-point and understandable; and, #2) Avoid ingredients with made-up words (again, cell phone contracts...].
Which is why I was so happy to get this recipe, courtesy of my daughter.
Ingredients Needed
It starts with evaporated milk, then some pre-shredded cheese, and a can of Rotel tomatoes. That's it!
And then... a dash of cayenne pepper to give it a little kick of flavor - you can adjust to your personal taste, of course!
**Be sure to scroll to the recipe card for detailed quantities and directions**
How to make Queso Dip without Velveeta
Start by heating the can of evaporated milk in a small saucepan. Bring it to a boil, then add the cheese and stir until the cheese is fully melted.
Then, add in the can of tomatoes.
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The final touch is up to you: perhaps a little spice (cayenne pepper) tailored to your palate to produce deliciously dippable dip. I personally feel the dip needs it, but if you are sensitive to spice do try the queso first without it and then add to taste.
No cayenne on hand? Use a cayenne pepper substitute to give your dip a touch of extra taste.
A note about the tomatoes: Rotel tomatoes come in different varieties. I tried "chunky" and it was ok, but not my favorite. The chunks are just too . . . chunky. Too big for me; the chunks dominate the taste. And curiously, there often were too many bites without tomato-y bits.
The best I found is the "original" Rotel. To me, it provides the greatest distribution of flavors throughout the dip.
I also tried the can with Habanero peppers and liked that as well. Compared to other spices, Habanero peppers provide an uptempo "heat," not overwhelming, just a flamenco-type kick to the taste. ¡Perfecto!
Also, be sure to use a package of pre-shredded cheese. There are many pluses: It's super-convenient, the cheeses are typically coated with a natural agent to prevent caking such as modified cornstarch or potato starch, and, once heated, those ingredients serve as thickening agents. Win-Win-Win! 😀
Have some queso dip nacho-style with guac for a super tasty snack!
If you like this Queso Dip
You might also like Pico-Avocado Dip. Maybe some Mini Bell Pepper Poppers with Cilantro-Lime Sauce. So many appetizers, so little time!
And while you're setting up this Tex-Mex buffet, be sure to whip up some Taco Bell copycat quesadilla sauce for dipping or cooking!
More Favorites from Ovenspiration
📖 Recipe
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Queso Dip without Velveeta
Ingredients
- 12 oz can evaporated milk
- 8 oz Mexican blend cheese 2 cups
- 12 oz can Rotel tomatoes with chilis undrained
- ¼ teaspoon cayenne pepper
Instructions
- In a small saucepan, bring the evaporated milk to a boil.12 oz can evaporated milk
- Add in the cheese and stir until melted and the sauce has thickened. If the sauce does not thicken, turn up the heat a little and continue stirring.8 oz Mexican blend cheese
- Add cayenne pepper and tomatoes and stir well.12 oz can Rotel tomatoes with chilis, ¼ teaspoon cayenne pepper
- Turn off heat.
- Serve warm with tortilla chips.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Raina
Made this as written, so easy and good too. I tested it out for Christmas, going to have to triple it at least and going to add some pork.
Raina
Two questions, what do you think about adding in a block of cream cheese? And I have home canned salsa verde, do you think this would work instead of the rotel?
Sula
I think cream cheese would make it super thick. If you want to use that I'd probably add it a a little at a time.
Grayson’s Mom
I used a fiesta blend cheese. That’s all I had that wasn’t opened. This is absolutely amazing super quick super good. I look forward to trying it with different cheeses to find the best flavor and I’m thinking about adding an extra can of rotelle (original )because it’s really mild; or maybe using hot rotelle. It is also 11yo APPROVED. Enjoy!
Sula
Awesome, thank you for the kind review!
Sheila
This is truly not a great recipe. The texture is okay, the flavor is not. Since evaporated milk sweetens the queso, it s a poor base. The flavors don't meld and the texture is off. I'm just glad we didn't invest much time in the disappointing dip.
Sula
I'm very sorry it didn't turn out for you, but I have to ask: did you use evaporated milk? You mention sweetness, which makes me think you grabbed sweetened condensed milk by mistake. Sweetened condensed and evaporated milk are very different products. Sweetened condensed would definitely give this a very funky flavor!
Greg
Not awful, but not cheesy/creamy enough. Using half and half instead of evaporated milk and more cheese helped.
Sula
Thanks for sharing your thoughts!
Dawn
Sorry Velveeta, this looks like a winner especially for WI cheese lovers!
Sula
Exactly!
Chan
I tried a different queso recipe a couple months ago. It was way more complicated and didn’t turn out right. I had to throw it out. This took me 5 minutes and it’s delicious. I added garlic salt and a little Slap Ya Mama. Amazing! Thank you!!!!
Sula
Perfect! It's my favorite queso for just that reason, it's so easy and so delicious!