Velveeta Queso Dip
A creamy, quick, and crowd‑pleasing queso dip made with Velveeta, Rotel, and simple aromatics. Ready in minutes on the stovetop, microwave, or slow cooker.
Ingredients
Main
- 16 oz Velveeta cheese cubed
- 1 can Rotel (diced tomatoes & green chiles), drained slightly
- ½ cup milk whole or 2%
- 2 tbsp unsalted butter
Aromatics & Seasoning
- ¼ cup white onion finely chopped or yellow onion
- 1 small jalapeño seeded and finely chopped (optional)
- 1 clove garlic minced
- ¼ tsp ground cumin
- ¼ tsp chili powder
- Salt and freshly ground black pepper to taste
- 2 tbsp chopped fresh cilantro
- Squeeze of lime
To Serve
- Tortilla strips or fresh veggies
Instructions
- Melt the butter over medium heat in a medium saucepan. Sauté onion and jalapeño until softened, about 3–4 minutes, then add garlic and cook 30 seconds. Add cubed Velveeta and milk, reduce heat to low, and stir frequently until smooth. Stir in drained Rotel, cumin, and chili powder; season with salt and pepper. Finish with cilantro and a squeeze of lime; serve warm.
- Combine Velveeta cubes and milk in a microwave‑safe bowl. Microwave in 30‑second bursts, stirring between each, until melted and smooth. Stir in Rotel, aromatics (pre‑sauteed or raw), and seasonings. Microwave 20–30 seconds to warm through and serve.
- Place Velveeta, drained Rotel, milk, cooked aromatics, and seasonings in a 2–3 quart slow cooker. Cook on LOW for 1–2 hours, stirring occasionally, until smooth. Keep on WARM for serving and stir before ladling into a bowl.
Notes
- If queso is too thick, add more milk a tablespoon at a time until desired consistency is reached.
- To refresh leftover queso, reheat gently on low with a splash of milk to restore creaminess.
- For a smoky twist, use fire‑roasted tomatoes and a pinch of smoked paprika.
- This recipe scales easily — double for larger crowds and keep warm in a slow cooker.
Nutrition
Calories: 210kcalCarbohydrates: 6gProtein: 8gFat: 16gSaturated Fat: 9gSodium: 580mgSugar: 3g
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