Description

This is the ultimate queso dip — creamy, cheesy, a little spicy, and totally addictive. Perfect for game day, parties, or anytime you need a quick snack that brings the heat and the flavor. Made with real cheese, Rotel tomatoes, and just the right kick of spice, it’s everything you love about queso in one gooey bowl.

Ingredients

1 tablespoon butter
1 small onion, finely diced
2 cloves garlic, minced
1 (10 oz) can Rotel (diced tomatoes and green chilies), undrained
1/2 cup whole milk
1/2 cup heavy cream
8 oz block of sharp cheddar cheese, shredded
8 oz block of Monterey Jack cheese, shredded
4 oz cream cheese, cubed
1/2 teaspoon cumin
1/4 teaspoon chili powder
Salt to taste
Optional: chopped jalapeños, cilantro, or green onions for topping

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Instructions

In a medium saucepan over medium heat, melt the butter.
Add diced onion and cook for about 3–4 minutes until softened.
Stir in the garlic and cook for another 30 seconds until fragrant.
Pour in the Rotel (with juices), milk, and heavy cream. Stir well and bring to a gentle simmer.
Reduce heat to low and slowly stir in the shredded cheddar and Monterey Jack, one handful at a time, until melted and smooth.
Add cream cheese cubes and stir until fully melted.
Season with cumin, chili powder, and salt. Adjust seasoning to taste.
Keep on low heat, stirring occasionally until ready to serve. Top with optional garnishes and serve warm with tortilla chips.

Notes

If queso gets too thick, stir in a splash of milk to thin it out.
You can swap cheeses—pepper jack adds more spice, or Velveeta for that classic creamy texture.
Make it meatier with cooked ground beef or chorizo stirred in.
Keeps well in a slow cooker on warm for parties.

Nutrition

Serving Size: 1/2 cup
Calories: 620
Sugar: 2g
Sodium: 480mg
Fat: 21g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 10g
Cholesterol: 60mg