How to Make Queso Dip
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How to Make Queso Dip
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This Queso dip recipe is easy to follow and the results will be a cheesy, creamy, restaurant-quality dip. With or without Velveeta, this Mexican appetizer is guaranteed to be a hit at your next party!
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Ingredients
- 1 tablespoon butter softened
- 2 cups shredded white American cheese, Queso block cheese or Velveeta
- ½ cup shredded Colby Jack + extra for topping
- ½ cup heavy or whipping cream
- ¼ cup chopped green chilies
- 1 teaspoon cumin
- 1 teaspoon cayenne less if you are sensitive to spice
- chopped Jalapeno pepper, seeded
- chopped tomato
- chopped cilantro
- black pepper
- chips for dipping
Instructions
- Pull out and measure all the ingredients.
- Spread an 8 or 9 inch skillet (I use cast iron) with butter. Heat over medium.
- Add in both cheeses, heavy cream green chilies, cumin, and cayenne.
- Stirring occasionally, cook for 10 minutes until cheeses are completely melted.
- Sprinkle ¼ - ⅓ cup shredded Colby Jack on top, and bake at 350 degrees for 7-8 minutes. Remove from oven and top with pepper, Jalapeno, cilantro and tomatoes.
- Serve with chips, veggies, crackers or whatever you desire. Enjoy every bite.
Notes
- If you want a thicker cheese dip or sauce simply add more cheese, a little at a time
- Plain white or orange sharp cheddar, mozzarella, or even muenster or Jack cheeses are great substitutes if needed
- You can use American cheese, Velveeta or Queso block cheese (or a combination) to make this into a Velveeta queso dip
- Shred your own cheese so it melts properly. Avoid the pre-shredded bags if at all possible
- If adding ground beef or chorizo sausage be sure to drain before adding it to your dip to avoid it becoming greasy
- If you want a thicker cheese dip or sauce simply add more cheese, a little at a time
- Plain white or orange sharp cheddar, mozzarella, or even muenster or Jack cheeses are great substitutes if needed
- You can use American cheese, Velveeta or Queso block cheese (or a combination) to make this into a Velveeta queso dip
- Shred your own cheese so it melts properly. Avoid the pre-shredded bags if at all possible
- If adding ground beef or chorizo sausage be sure to drain before adding it to your dip to avoid it becoming greasy
Nutrition Information
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Calories
174kcal
(9%)
Carbohydrates
3g
(1%)
Protein
5g
(10%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
50mg
(17%)
Sodium
144mg
(6%)
Potassium
73mg
(2%)
Fiber
0.5g
(2%)
Sugar
2g
(4%)
Vitamin A
822IU
(16%)
Vitamin C
2mg
(2%)
Calcium
142mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 3g | 1% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 50mg | 17% |
| Sodium | 144mg | 6% |
| Potassium | 73mg | 2% |
| Fiber | 0.5g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 822IU | 16% |
| Vitamin C | 2mg | 2% |
| Calcium | 142mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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