Description
This creamy Queso Dip combines melted American and sharp cheddar cheeses with Rotel tomatoes, green chilies, and a touch of butter to create a flavorful and smooth cheese dip perfect for serving warm with fresh cilantro, hot sauce, and crumbled cotija cheese. Ideal for parties or game day snacking, it melts together on the stovetop in just about 10 minutes for a quick and irresistible appetizer.
Ingredients
Scale
Queso Dip Ingredients
- 1 Tablespoon Butter
- 1 (10-ounce) can Rotel Tomatoes with Green Chilies, drained
- 1/4 teaspoon Salt
- 1 cup Half-n-Half
- 1/2 lb. High-Quality American Cheese (such as Boar’s Head from the deli), cut into pieces
- 4 ounces Sharp Cheddar Cheese (or Pepper Jack or Monterey Jack), cut into pieces
- 1 (4-ounce) can Chopped Green Chiles
- Cilantro, for garnish
- Hot Sauce, for serving
- Cotija Cheese, for topping
Instructions
- Prepare the base: Heat a large skillet or pot over medium-low heat. Add the butter and let it melt. Drain the Rotel tomatoes thoroughly and add them to the skillet. Sauté for 1 minute to release flavors, then sprinkle with salt.
- Add dairy and cheese: Slowly stir in the half-n-half. Add the American cheese in four parts, stirring well after each addition to melt it smoothly. Then add the sharp cheddar cheese in four parts, stirring frequently until the cheese mixture is completely melted and creamy.
- Incorporate green chiles: Stir in the chopped green chiles evenly into the cheese mixture. Continue cooking the queso over low heat for an additional 5 minutes to integrate flavors and thicken slightly. The chili flavor intensifies with time.
- Serve warm: Remove from heat and serve immediately. Garnish with fresh cilantro, a drizzle of hot sauce, and sprinkle cotija cheese on top for added flavor and texture.
Notes
- Use high-quality American cheese for the smoothest melt and best flavor.
- Drain the Rotel tomatoes well to avoid a watery queso.
- Stir constantly while adding cheese to prevent clumping or burning.
- Keep the heat low to avoid curdling the cheese mixture.
- Leftover queso can be refrigerated and reheated gently on the stovetop or in the microwave.
