Description
This Real Cheese Queso dip is a rich, creamy blend of American and Pepperjack cheeses combined with sour cream, cream cheese, and Rotel for a zesty, flavorful appetizer. Perfectly seasoned with garlic, chili, and onion powders, this queso melts slowly in the crockpot to create a smooth, crowd-pleasing dip ideal for serving with tortilla chips during parties or game days.
Ingredients
Cheeses
- 1/2 lb cubed American Cheese (from the meat & cheese counter)
- 1/2 lb cubed Pepperjack Cheese (from the meat & cheese counter)
- 1 8 oz block regular cream cheese
- 1/2 cup regular sour cream
Liquids & Canned Goods
- 1 10 oz can Rotel (diced tomatoes and green chilies)
- 1 cup whole milk (with extra for thinning as needed)
Spices
- 1 tsp garlic powder
- 1 tsp mild chili powder
- 1 tsp onion powder
Instructions
- Combine Ingredients: Place the cubed American and Pepperjack cheeses, cream cheese, sour cream, Rotel, whole milk, garlic powder, mild chili powder, and onion powder into a crockpot.
- Cook Slowly: Set the crockpot to low and cook the mixture for about 1 hour, stirring frequently to ensure all ingredients melt and combine into a smooth, creamy dip. This slow cooking allows the flavors to blend perfectly and prevents the cheese from burning.
- Alternate Melting Method: If you want the queso to melt faster, start by melting the cheese dip gently on the stovetop over low heat, stirring constantly to avoid scorching. Once fully melted, transfer the dip to the crockpot to keep warm and serve as desired.
- Serve: Once melted and smooth, serve the queso hot with tortilla chips for dipping. Keep the crockpot on low to maintain the perfect dipping temperature during your gathering.
Notes
- You can add more milk to thin the dip if it thickens too much as it sits or during reheating.
- Using cheeses from the meat and cheese counter ensures better melting quality compared to pre-shredded cheeses.
- Stir frequently to prevent sticking or burning on the bottom of the crockpot.
- For a spicier dip, consider adding a pinch of cayenne pepper or using a hotter variety of chili powder.
- Store leftovers in an airtight container in the refrigerator and reheat gently with milk to restore creamy consistency.
