Description
This recipe delivers the greatest queso dip that ever lived, combining creamy Velveeta and sharp cheddar cheeses with spicy diced tomatoes and green chilies. Enhanced with aromatic spices and optional chorizo, it’s perfect for parties, snacks, or appetizers with crispy tortilla chips.
Ingredients
Scale
Base Ingredients
- 1 tablespoon butter
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 pound Velveeta cheese, cubed
- 1 cup shredded sharp cheddar cheese
- 1 can (10 ounces) diced tomatoes with green chilies, drained
- 1/2 cup whole milk
- 1/4 cup sour cream
Spices
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
Optional Add-ins & Garnishes
- 1/2 cup cooked chorizo or ground sausage (optional)
- Chopped fresh cilantro for garnish
- Sliced jalapeños for garnish
- Tortilla chips, for serving
Instructions
- Sauté the aromatics: In a large saucepan, melt the butter over medium heat. Add the finely diced onion and sauté for 3 to 4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Combine cheeses and liquids: Reduce the heat to low. Add the Velveeta cubes, shredded sharp cheddar, drained diced tomatoes with green chilies, and whole milk to the pot. Stir frequently until all cheeses have fully melted and the mixture is smooth.
- Season the queso: Mix in the sour cream, chili powder, cumin, smoked paprika, and cayenne pepper if using. Stir well to evenly incorporate the spices.
- Add optional meats: If you want extra flavor, stir in the cooked chorizo or ground sausage at this point. Keep the queso warm over low heat, stirring occasionally to prevent sticking.
- Serve and garnish: Transfer the queso to a serving bowl or keep warm in a slow cooker set on low. Garnish with chopped fresh cilantro and sliced jalapeños. Serve immediately with tortilla chips for dipping.
Notes
- For a creamier texture, add an extra splash of milk while melting the cheese.
- This queso can be made in a slow cooker by combining all ingredients and heating on low for 2 to 3 hours.
- Leftovers reheat well on the stove over low heat; add a bit of milk to loosen the dip if needed.
- To make this recipe vegetarian, omit the chorizo or sausage and use vegetarian-friendly cheese.
Nutrition
- Serving Size: 1/4 cup
- Calories: 210
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 35 mg
