The Best Queso Dip Recipe Ever
Delicious, Quick, and Easy Queso Dip
Learn which two ingredients you can easily add to the classic Velveeta and Rotel tomatoes recipe to take your queso above and beyond all others.
Queso dip made with Velveeta cheese and Rotel canned tomatoes is a classic, casual party dish. Despite its humble ingredients, which are nothing but a hunk of "processed cheese food" and a can of tomatoes, queso dip (or just plain "queso," as it is often called) is usually the most popular dish in the room. I was attending a party once where the hostess had hired a chi-chi restaurant to provide gourmet catering. A neighbor walked in with a crock pot of this and a bag of tortilla chips, and suddenly the guests were huddled in the kitchen, scarfing down chips and dip, while the gourmet food on the buffet went cold and uneaten.
Add Just Two Extra Ingredients for the Best Queso Ever!
I have taken the classic queso recipe just two ingredients further by adding cilantro and green onions. My "improved" recipe may take an extra five minutes or so to make, but the dip is still super quick and easy to throw together. The addition of cilantro and green onions is so simple, yet makes a big difference in the taste of the queso.
Among my friends I am known as the one who makes the "best queso ever." I don't believe in keeping secret recipes, or handing out recipes with certain important steps or ingredients conveniently missing. I am happy to give recipes out to anyone. I have shared this simple queso trick with so many friends, but for some reason they insist that they don't make queso as well as I do, and that only I should make and bring queso to parties. I've tried telling them the secret, but they think because it tastes so good it must be difficult or time consuming to make. They don't seem to realize that truly anyone can make this queso in a snap. Try this recipe for yourself and see if your friends start thinking you have magical queso powers as well.
- 1 lb. Velveeta cheese, either regular or 2%
- 1 can Rotel diced tomatoes with green chilies
- 1/2 cup chopped cilantro
- 1/2 cup chopped green onions
- Cut the Velveeta cheese into chunks, about 2" each.
- Place cheese chunks in a large glass or ceramic bowl, and add the can of Rotel (undrained), the cilantro and the green onions.
- Microwave at 50% power for 2 or 3 minutes, then stir. Repeat this step two or three more times until cheese has melted and all ingredients are evenly blended.
- Serve immediately with tortilla chips.
Rotel tomatoes with green chilies, or just plain "Rotel" as we call it here in Texas, are available in mild, original, or hot. I usually use mild; choose your preference.
As the queso cools, it will harden. To remedy this, add a splash of milk, reheat at 50% for a minute or two, and stir until milk is evenly blended.