Lord, help us all! Our son found a love for processed cheese, but I made this Real Cheese Queso Dip that he also fell in love with! If you’re looking for a queso dip, but not the regular Velveeta cheese dip, this is one of my favorite easy appetizers for you!
Real Cheese Queso Dip
I have a problem … care to listen for a hot second? My son (he’s ten) … Well, he’s officially hooked on Velveeta Rotel dip… you know, the kind with literally two ingredients that you get the heeby jeebys when you wonder just how a food product can stay “good” for that long on the shelf or in the fridge? YES! It’s that one!
So, I set out to make the very best queso recipe that I could that contained real cheese – you know, a white queso with real cheese from the cheese counter.
And, I did it! Push the Velveeta cheese dip to the side, folks, there’s a new favorite in town! This real cheese queso dip is the real deal and it is a winner, winner chicken dinner in the Sorensen household and I am so excited to share the recipe with you!
For starters, you can either cook this cheese dip in the crockpot or on the stovetop. If you decide to make this on the stovetop, you’ll definitely want to cook it very low and slow and keep an eye on it so it doesn’t burn. And, then after it’s all ooey-gooey and melted, then consider transferring it to a crock pot. I love my 2 quart crock pot – it’s the perfect size for entertaining! I have given this size of crockpot as gifts many a time as they’re also perfect for keeping taco meat warm for tacos, getting a small amount of pulled pork ready for dinner and more.
Anyhow, this really is a dump and go recipe, so here’s what you’ll need:
Print this Real Cheese Queso Dip:
1/2 pound Pepperjack cheese from the meat & cheese counter
1/2 pound American Cheese from the meat & cheese counter
1 cup whole milk
8 oz block of cream cheese ( I highly recommend the original vs low fat)
½ cup regular sour cream
1 can original Rotel tomatoes & green chilies
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
** Keep more milk on hand to thin the dip out as it fluctuates in temperature.
Combine all ingredients in the slow cooker and cook on low for 1 1/2 to 2 hours, stirring every so often.
Or, in a medium size saucepan, combine all ingredients and stir often while this is heating up. Then, transfer to a 2 quart crock pot once heated. Keep on warm to keep the dip “dipable” and enjoy!
Real Cheese Queso Dip Appetizer Recipe
Ingredients
- 1/2 lb Pepperjack Cheese - cubed
- 1/2 lb American Cheese (White) - cubed
- 1 cup whole milk (maybe more for thinning the dip out later)
- 8 oz cream cheese
- 1/2 cup regular sour cream
- 1 can Rotel
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
Instructions
-
Combine all ingredients in the slow cooker and cook on low for 1 1/2 to 2 hours, stirring every so often.
Or, in a medium size saucepan, combine all ingredients and stir often while this is heating up. Then, transfer to a 2 quart crock pot once heated. Keep on warm to keep the dip "dipable" and enjoy!
Hey! If you like this, you might also like these!
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American cheese? Like Kraft singles?
I would not use Kraft single. I just got Monterey Jack Black Cheese
It looks like a cut up block of white american cheese.
Just made some. Just three it out.
You threw it out? Gosh. Expensive to throw out. White American Cheese by Land o lakes is at Walmart in the Deli area. So is the pepper jack. Ca’nt beat cream cheese, sour cream, Ro-Tel. What went wrong?
Walmart also has Mexican melting cheese for queso that’s super good and easier than this recipe. It’s in square blocks, jalapeño and plain. Near the deli where cream cheese and pimento cheese is. Cut it up in double boiler, add 9 oz milk, Ro-Tel, stir and melt, awesome!
White American cheese is white velveeta. That being said, I think the dip looks good. But it is still made with white processed cheese.
White American cheese out of the deli is nothing like Velveeta. You must have gotten the wrong stuff before.
Sounds great. Looking forward to trying this. Do you drain the Rotel tomatoes? Thanks…
Made this yesterday…it is so so….nothing to brag about…Will probably not make it again. The chili powder taints the white color…
I made it this exactly as the recipe said and it was disgusting!! Gritty from the cream cheese I assume. How do I fix this? Otherwise I’m going to have throw it out as well. Waste of money!
Lol, the CHILI POWDER tainted the color? What? Did you find white rotel or something? LMAO!! This stuff is AWESOME!! I use two blocks pepperjack instead of one pepperjack n one American. Added hot rotel instead of original. It’s almost spicy enough.
If it’s gritty you either used preshredded cheese or heated it too quickly. I’ve made this twice and it wasn’t gritty either time. Oh, and both times it was somewhat PINK not white.
Did you know all cheese is white when it is done. I love this dip and you must of not made it right. I did not put any of the spices in it. but did and bell peppers and mushrooms. Yum First I saute the bell peppers and mushrooms.