A Mexican-inspired cheese dip made with Velveeta and Rotel. Smooth and creamy full-flavored cheese sauce with a blend of spices, chunks of tomatoes, and green chilies. Perfect for game day, movie nights, potlucks, or any casual gathering.
Mexican-Inspired Cheese Dip
When compared to other recipes, Mexican cheese dip stands out for its unique blend of spices and tomatoes. Nacho cheese sauce, for example, tends to be milder.
Mexican cheese dip, also known as Queso, offers a unique twist on the classic cheese dip. While creamy and melty cheese forms the base of both, Mexican cheese dip incorporates spices like cumin and optional chili powder add a savory flavor, while diced tomatoes, often from Rotel, adds tanginess and texture.
What You Need
Here are the ingredients of this easy Velveeta rotel cheese dip:
- Cheese – Velveeta cheese is a convenient and budget-friendly cheese that creates a smooth and creamy texture in cheese sauces and dips. If you prefer a fresh cheese flavor, grated mild cheddar or sharp cheddar can be used as a substitute.
- Parmesan Cheese – Adds depth of cheesy umami flavor without being overpowering.
- Butter – For a smooth and silky texture
- Evaporated Milk – The secret to a rich and creamy queso dip without using heavy cream. It’s budget-friendly too.
- Spices – You will need cumin, garlic powder, onion powder, and paprika. You can also add cayenne pepper if you prefer a spicy cheese dip.
- Rotel – Key ingredient in making Mexican-inspired cheese dip. It contains green chilies and rotel tomatoes adding a nice texture and tangy flavor to the cheese sauce. You can also use store-bought salsa or fresh chopped tomatoes and chilies as a substitute.
- Flour – Add a touch of flour for a thicker cheese sauce or a cheesy queso with a hint of a cheesy, savory flavor that flour can add. But for a simple and quick Velveeta cheese dip, flour is not required.
Preparation Tips
- Gather all your ingredients and equipment close at hand before starting to cook. This avoids scrambling for things while the cheese dip heats up.
- Prepare your favorite dipping options. This eliminates any delay when the dip is ready.
- Preheat your serving dish. Warm the dish you’ll be using for the dip in a low oven (around 200°F) for a few minutes. This will prevent the cheese from cooling down too quickly and ensure it stays warm and melty for longer.
How to Make It
And, here’s how to make an easy queso dip recipe:
A few tips:
- Warm the spices – once the onion becomes fragrant and translucent in the melted butter, add the spices and heat them for a few seconds to bring out their flavor and aroma.
- Use medium to low heat – Low and slow is the way to go with Velveeta cheese dip. High heat can cause the cheese to separate and become grainy. Use gentle heat and stir constantly until the Velveeta melts and becomes smooth and creamy.
- Adjust the consistency – If the sauce becomes a little too thick, add a splash of milk about 2 to 3 tablespoons at a time until the desired consistency is achieved.
How to keep the cheese dip warm
Here are some tips on how to maintain the cheese dip’s temperature after serving:
- Double boiler – Place the serving dish on top of a larger pot filled with simmering water (not boiling). This creates a gentle heat source that keeps the dip warm without burning.
- Crockpot – If your cheese dip recipe is large enough, consider transferring it to a slow cooker set to “low” after cooking. This keeps it warm for extended periods and allows for easy self-service.
- Fondue Pot or Candle warmer – These small warmers are specifically designed to keep dips and fondue warm on the table.
Other Toppings for Cheese Dip
Here are some other toppings you can add to this queso recipe:
- Cooked crumbled chorizo (sausage)
- Shredded cooked chicken
- Cooked ground beef
- Roasted Peppers
- Bacon bits
- Hot Sauce
- Green Onions
Serve with
Here are some perfect pairings for this flavorful dip:
- Tortilla chips (nachos)
- Tacos
- Crudités – raw vegetable sticks like carrots, celery, and cucumber.
- Bread chunks
- Crackers
- Fries or Sweet Potato Fries
- Slice sausages
- Grilled Corn
Shelf-life and Storage
A homemade cheese dip should generally be stored in the refrigerator within 2 hours of cooking, especially if it contains perishable ingredients like milk.
Properly stored in an airtight container, a homemade Mexican cheese dip will typically last for 3-5 days in the refrigerator.
Here are some important storage tips to maximize the shelf life of your cheese dip:
- Refrigerate – Always store leftover opened cheese dip in the refrigerator. Keep it in an airtight container to prevent spoilage and absorption of other refrigerator odors.
- Cool completely – Allow the cheese dip to cool completely at room temperature before storing it in the refrigerator. This helps prevent condensation from forming in the container, which can accelerate spoilage.
- Minimize air exposure – When storing leftover cheese dip, press a layer of plastic wrap directly onto the surface of the dip to minimize air exposure. This helps prevent the cheese from drying out or forming skin.
Reheating
Reheating your leftover cheese dip is easy! Microwave on low in 30-second bursts, stirring well after each.
You can also reheat on a stovetop using a small skillet with constant stirring. Add a splash of milk if needed to thin the dip. Use low heat to prevent scorching.
Avoid boiling as it can make the cheese grainy. Enjoy your warm dip with your favorite dippers!
Watch How to Make It
Easy Velveeta Rotel Cheese Dip
Ingredients
- 3 tbsp butter
- ½ piece onion (very finely chopped (1/4 cup))
- 1 tbsp flour
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp cumin (add more if preferred)
- 1 can Rotel (mild, original or hot)
- 1 can 12 oz. evaporated milk
- 8 oz. Velveeta cheese (cubed)
- ¼ cup cilantro/ coriander leaves (finely chopped)
To Serve
- fresh salsa or pico de gallo
- hot sauce
- veggie sticks, tortilla chips, crackers, etc.
Instructions
- Sauté the base – Melt butter in a saucepan over medium heat. Add the onion and cook until softened and translucent (about 5 minutes). Stir in the onion powder, garlic powder, and cumin for 30 seconds, then whisk in the flour until bubbly.
- Add the Rotel and milk – Pour in the entire can of Rotel, juices included. Bring to a simmer for 1-2 minutes, then quickly whisk in the evaporated milk until well combined.
- Add cheese – Once the mixture simmers (not boiling), gradually add the cubed cheese, stirring constantly until melted and the sauce becomes smooth and silky. If it becomes too thick, add 2 tablespoons of milk at a time until the desired consistency is achieved.
- Serve – Turn off the heat. Stir in some fresh cilantro, then transfer to a pre-warmed serving dish. Top with fresh salsa and drizzle some hot sauce if preferred. Enjoy with your favorite dippers!
Recipe Notes & Tips:
- To keep the cheese warm you can use a double boiler, crock pot, or fondue pot.
- Nutrition: Dippers and salsa are not included in the calculation.
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