Queso Dip

This sublimely creamy queso dip is so easy to make. It features the smooth melt of Velveeta and cream cheese plus amped-up flavor from Hatch green chiles and fresh jalapeños, RO*TEL tomatoes, onion, and spices for the ultimate game-day snack or magnetized party dip.

Course Appetizer

Cuisine American

Keyword queso dip

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 103kcal

Ingredients

1 tablespoon canola oil
2 jalapeños , seeded and chopped
1 small yellow onion , chopped
2 cloves garlic , minced or pressed
1 teaspoon ground cumin
1 teaspoon chili powder
1 10-ounce can RO*TEL diced tomatoes with green chiles
12 ounces diced Hatch green chiles
2 pounds American cheese or Velveeta , cut into large cubes
8 ounces cream cheese
½ cup water
2 teaspoons hot sauce
1 lime

Instructions

In a large Dutch oven or heavy bottom pot, heat the oil over medium then add the jalapeño and onion. Cook for 3-4 minutes until the onion begins to soften then stir in the garlic, ground cumin, and ground chili powder and cook for an additional 1-2 minutes.
Transfer the mixture to a food processor. Add the RO*TEL tomatoes and Hatch green chiles and pulse 4-5 times so there are still some chunks in the mix. Add back to the Dutch oven with the cubed American or Velveeta cheese, cream cheese, and water. Cook until melted. Add the hot sauce to taste and a few squeezes of lime juice. Serve warm or at room temperature with tortilla chips and sliced jalapeños.

Notes

Add 1-2 tablespoons more water at a time if the dip is too thick.

Nutrition