It’s a great recipe that you’re likely to have most ingredients on hand, and it beats a block of velveeta with rotel any day! Not to mention it doesn’t turn into a chunk of hard cheese once it’s cooled 😉
- 8 oz white American cheese
- 4oz pepper jack cheese
- 4 oz mozzarella cheese/Monterey jack cheese (it can be either or)
- 4oz cream cheese
- ¼-1cup half & half or whole milk (add as needed)
- 1-2 finely chopped jalapenos
- ¼ tsp salt
- ¼ tsp black pepper
- ½ cup sour cream
- 1 10 oz can rotel tomatoes & green chilies (drained)
- 1tsp garlic powder
- 1tsp onion powder
- 1tsp chili powder
- 1 tsp red pepper flakes
(optional: ¼ tsp cumin)
- Cut cheese into small cubes. I used block cheese for everything but mozzarella, which was shredded. Cut and seed jalapenos and dice very finely. Set aside.
- Put sour cream and cheese in medium sized pot on the stove on LOW heat. Never go higher than medium heat throughout, this causes queso to become soup like.
- Stir constantly on low heat, allowing cheeses to melt and stay smooth. Add a little half & half/milk during this. I ended up only using about 1/2 a cup the whole process, but it’s a personal preference on texture so be wary!
- Once the cheeses are melted further, put in drained can of rotel and jalapenos, combining it with the cheese.
- Add all the seasonings (cumin optional) and any other milk you feel is necessary. If it is not blending well/creamy enough, you can turn the heat up- but this WILL cause the queso to be soup like. Once you take it off the heat however, it will thicken back up.
Notes: I used a spatula the entire time to fold every ingredient into the mixture. Things you can add to make the dip heartier: black beans (drained), beef, chicken, shrimp, etc. (If adding shrimp I’d throw about 1 tsp or so of old bay seasoning in there as well, or top it with that). It also had the perfect amount of kick to it, but if you don’t like any spice you can always leave out the jalapeno/chili powder/red pepper flakes.