Description
This creamy and flavorful Queso Dip combines melted American and sharp cheddar cheeses with Rotel tomatoes, green chilies, and a touch of half-n-half for the perfect party appetizer. Garnished with cilantro, hot sauce, and cotija cheese, it’s a warm, cheesy delight ideal for dipping chips or veggies.
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 or Monterey Jack), shredded
- 1 (4-ounce) can Chopped Green Chiles
- Cilantro, for garnish
- Hot Sauce, for garnish
- Cotija Cheese, for garnish
Instructions
- Heat butter and sauté tomatoes: Heat a large skillet or pot over medium-low heat. Add butter and let it melt completely. Drain the Rotel tomatoes well and add them to the skillet, sautéing for 1 minute. Sprinkle with salt to enhance flavor.
- Add half-n-half and melt cheeses: Pour in the half-n-half. Gradually add the American cheese in quarters, stirring thoroughly after each addition to ensure smooth melting. Then add the sharp cheddar cheese in quarters, stirring frequently until all the cheese is completely melted and the mixture is smooth.
- Incorporate green chiles and cook: Stir in the chopped green chiles and continue cooking the dip for another 5 minutes on low heat. This allows the flavors to meld and the green chile flavor to intensify.
- Serve warm with toppings: Remove from heat and serve the queso dip warm, garnished with chopped fresh cilantro, a dash of hot sauce, and sprinkled cotija cheese for added tang and texture.
Notes
- Use high-quality American cheese for the best creamy texture and meltability.
- Drain the Rotel tomatoes well to prevent watery dip.
- Adjust the amount of green chiles to your spice preference.
- Serve with tortilla chips, sliced vegetables, or warm tortillas.
- Leftover dip can be stored covered in the refrigerator for up to 3 days; reheat gently to avoid curdling.
