Queso Dip with Tortilla Chips
When it comes to party snacks, game day appetizers, or movie-night treats, nothing gets devoured faster than a warm, gooey bowl of u003cstrongu003eQueso Dipu003c/strongu003e.
Ingredients
For the Queso Dip:
- 1 tablespoon unsalted butter
- 1 small onion, finely diced
- 1–2 garlic cloves, minced
- 1 small jalapeño, minced (seeds removed for less heat)
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel), drained
- 1 cup whole milk (or half-and-half)
- 8 oz Velveeta cheese, cubed (classic option for creamy melt)
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon cumin (optional, for smoky depth)
- Salt and pepper to taste
Optional Add-ins:
- ½ cup cooked chorizo or ground beef
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- 1–2 dashes hot sauce (like Tabasco or Cholula)
For Serving:
- Tortilla chips, preferably salted and freshly warmed
- Sliced jalapeños, chopped tomatoes, or green onions for garnish
Instructions
- Sauté the Aromatics In a medium saucepan over medium heat, melt the butter. Add the onions, jalapeños, and a pinch of salt. Cook for 2–3 minutes until soft and translucent. Stir in the garlic and cook for another 30 seconds, until fragrant.
- Add Tomatoes and Milk Add the diced tomatoes with green chilies to the saucepan and cook for 1 minute. Pour in the milk, stirring gently, and bring to a gentle simmer (do not boil).
- Melt the Cheese Add the Velveeta cubes and stir slowly until mostly melted. Add the cheddar cheese a handful at a time, stirring constantly until completely smooth. Add cumin, pepper, and a dash of hot sauce if desired.
- Add Optional Ingredients Stir in cooked chorizo, lime juice, or fresh cilantro if using. Adjust salt, heat, or cheese to taste.
- Serve Hot Transfer to a heatproof serving bowl or mini slow cooker to keep warm. Garnish with extra cheese, jalapeño slices, or green onions. Serve immediately with a large bowl of tortilla chips!