Queso Dip Recipe

It’s a cheesy kind of day.  I decided that there is absolutely nothing wrong with feeding your family queso for lunch when you plan on watching football games all day.  I know that everyone has their own version of this Velveeta classic queso dip, but I have a few secrets that I’m willing to share with y’all (courtesy, in part, of my fabulous sister-in-law and some trial and error on my part).

This can be made in a crockpot to melt down and stay warm throughout the games or, cheater style in a saucepan to melt down faster. 

Starting with a 2lb block of Velveeta, cube it up and throw it in the pot.

Add one can of Rotel with all of its juiciness, and then one can, drained.  Add one can of cream of mushroom soup to the party.

 

 

 

 

 

 

Sprinkle in some onion powder and garlic powder.

Mix it all up so the cheese cubes are covered in the Rotel/mushroom mixture and set heat to medium-low.

Stirring occasionally helps the cheese melt and turn into this deliciousness, which only takes about 10 minutes stove top, or 30 minutes crockpot:

Pour warm queso over tortilla chips, corn chips, potato chips, or serve in a bowl for dipping.

Goes great in burritos, on burritos, as a dip for popcorn on movie night, and over steamed broccoli (this works on Joel AND the kids to get them to eat their veggies).

Best Queso Dip Recipe

  • 1 – 2lb block of Velveeta, cubed
  • 2 – 10oz cans Rotel, drain juices from 1 can
  • 1 – 10.5oz can cream of mushroom soup
  • 1/4-1/2 teaspoon garlic powder, to taste
  • 1/4-1/2 teaspoon onion powder, to taste

In a medium saucepan, or crockpot, add cubed Velveeta, Rotel, mushroom soup and spices.  Stir to combine.  Melt down on medium-low heat, stirring occasionally to help cheese cubes melt and prevent burning.

Serve warm over chips, or in a bowl for dipping.  Refrigerate leftovers in a covered container.

Cook time: 15-25 minutes

Makes: 8-ish cups

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