How to Make Queso Dip

This Queso dip recipe is easy to follow and the results will be a cheesy, creamy, restaurant-quality dip. With or without Velveeta, this Mexican appetizer is guaranteed to be a hit at your next party!

Prep Time10

Cook Time, divided18

Total Time28

Servings:

Calories: 174kcal

Author: Karin and Ken

Ingredients

1 tablespoon butter softened
2 cups shredded white American cheese, Queso block cheese or Velveeta
½ cup shredded Colby Jack + extra for topping
½ cup heavy or whipping cream
¼ cup chopped green chilies
1 teaspoon cumin
1 teaspoon cayenne less if you are sensitive to spice
chopped Jalapeno pepper, seeded
chopped tomato
chopped cilantro
black pepper
Chips for dipping

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Instructions

Pull out and measure all the ingredients.
Spread an 8 or 9 inch skillet (I use cast iron) with butter. Heat over medium.
Add in both cheeses, heavy cream green chilies, cumin, and cayenne.
Stirring occasionally, cook for 10 minutes until cheeses are completely melted.
Sprinkle ¼ - ⅓ cup shredded Colby Jack on top, and bake at 350 degrees for 7-8 minutes. Remove from oven and top with pepper, Jalapeno, cilantro and tomatoes.
Serve with chips, veggies, crackers or whatever you desire. Enjoy every bite.

Notes

If you want a thicker cheese dip or sauce simply add more cheese, a little at a time
Plain white or orange sharp cheddar, mozzarella, or even muenster or Jack cheeses are great substitutes if needed
You can use American cheese, Velveeta or Queso block cheese (or a combination) to make this into a Velveeta queso dip
Shred your own cheese so it melts properly. Avoid the pre-shredded bags if at all possible
If adding ground beef or chorizo sausage be sure to drain before adding it to your dip to avoid it becoming greasy

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