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This creamy queso dip is a rich and flavorful blend of sharp cheddar, cream cheese, and spicy Rotel tomatoes with green chilies.
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Infused with garlic, onion, and warm spices like cumin and chili powder, it delivers a perfect balance of heat and creaminess. Made with evaporated milk for extra silkiness, this dip is easy to whip up in minutes and can be adjusted to your preferred consistency.
Cuisine: Tex-Mex
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6
Why You’ll Love Making It
- Easy & Beginner-Friendly – Simple steps with easy-to-find ingredients.
- Rich & Creamy – Made with real cheddar and cream cheese for the best texture.
- Customizable Spice Level – Adjust the heat to suit your taste.
- Perfect for Parties – A crowd-pleasing dip that pairs well with chips, tacos, and more.
Ingredients
- ½ tablespoon vegetable or canola oil – Helps sauté the aromatics and adds richness.
- 2 cloves garlic, minced – Brings deep savory flavor to balance the cheese.
- ¼ cup minced white onion (¼ of a medium onion) – Adds mild sweetness and depth.
- 1 (12-ounce) can evaporated whole milk – Creates a smooth and creamy texture.
- 1 teaspoon kosher salt – Enhances the overall flavor.
- 1 teaspoon ground cumin – Adds warmth and earthiness.
- ¼ teaspoon chili powder – Provides a mild kick of spice.
- 8 ounces extra-sharp cheddar cheese, finely shredded – For the smoothest melt, shred your own cheese.
- 8 ounces softened cream cheese, diced – Adds creaminess and stabilizes the dip.
- 1 (10-ounce) can Rotel tomatoes with green chilies, drained – Gives the queso a spicy, tangy kick.
- ¼ cup chopped cilantro – Adds a fresh, slightly citrusy note (optional).
- 2 to 4 tablespoons whole milk – Adjusts the consistency as needed.
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Instructions
Step 1: Sauté the Aromatics
Heat the oil in a medium saucepan over medium heat. Add the garlic and sauté for 30 seconds until fragrant. Stir in the onion and cook for 2–3 minutes until softened and translucent.
Step 2: Create the Base
Pour in the evaporated milk and stir in the salt, cumin, and chili powder. Let the mixture warm for 2 minutes, stirring occasionally, so the spices infuse into the milk.
Step 3: Melt the Cheeses
Reduce the heat to low and gradually add the shredded cheddar cheese, stirring constantly until fully melted. Add the diced cream cheese and continue stirring until smooth and creamy.
Step 4: Incorporate the Tomatoes
Stir in the drained Rotel tomatoes and cook for another 2–3 minutes, stirring frequently, until everything is well combined.
Step 5: Adjust the Consistency
If the queso is too thick, stir in 2 to 4 tablespoons of whole milk, one tablespoon at a time, until you reach your desired smoothness.
Step 6: Serve and Enjoy
Remove from heat and stir in the chopped cilantro. Serve immediately with tortilla chips or as a topping for tacos, nachos, or burritos. If making ahead, keep warm in a slow cooker on low heat or reheat gently on the stovetop with a splash of milk to maintain creaminess.
FAQs
Can I make this queso dip ahead of time?
Yes! Store the queso in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently and adding a splash of milk if needed.
How can I make this queso spicier?
For extra heat, add ½ teaspoon cayenne pepper, a few dashes of hot sauce, or a finely diced jalapeño while sautéing the onions. You can also use hot Rotel instead of the regular variety.
