Description
Enjoy a creamy and cheesy Rotel queso dip made with Velveeta, cheddar, and zesty diced tomatoes and green chilies. Perfect for parties or cozy nights, this crowd-pleaser is easy to make and pairs wonderfully with tortilla chips.
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 your ingredients to streamline the cooking process.
- Chop the onion and bell pepper into small pieces (about 1/4 inch).
- Cube the Velveeta cheese into small pieces for quicker melting.
- Measure out the shredded cheddar cheese and set aside.
- Open the can of diced tomatoes and green chilies, draining some liquid if a thicker queso is desired.
- 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, then add cubed Velveeta and cream cheese. Stir continuously for 5-7 minutes until melted.
- Pour in the milk, starting with 1/2 cup, and stir well. Add more milk gradually for a thinner consistency if desired.
- Add the can of diced tomatoes and green chilies to the cheese mixture, stirring to combine.
- Season with garlic powder, onion powder, and cayenne pepper (if using). Adjust seasoning to taste.
- Stir in the shredded cheddar cheese until melted and fully incorporated.
- Remove from heat. Transfer to a slow cooker on warm or a fondue pot to keep warm if desired.
- Garnish with fresh cilantro if desired.
- Serve with sturdy tortilla chips or fresh veggies like carrot sticks or bell pepper slices.
- Enjoy with friends and family!
Notes
- For a spicier dip, increase the amount of cayenne pepper or add hot sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on low heat, adding a splash of milk if necessary.
- Prep Time: 15 minutes
- Cook Time: 15 minutes