Easy, creamy, and spicy queso dip is perfect for every get together.
Just go pick up a can at the store."
It wasnt hard to do.
Marta Rivera
What Makes a Great Homemade Queso?
Thishomemade quesosaves the day.
What Is the Best Cheese for Queso?
Marta Rivera
When it comes to crave-worthyqueso,the key is to use cheeses that have a sharpness to them.
Extra-sharp cheddar accomplishes that wonderfully.
If sharp cheddar isnt your thing, you’ve got the option to use other cheeses.
Marta Rivera
In fact, most restaurants actually use Velveeta or American cheese to make their queso.
If you decide to use either of these, use the same amount as you would for the cheddar.
What Are the Best Peppers for Queso?
Marta Rivera
Believe it or not, the best peppers for queso come in a can!
Rotel is a great brand of canned diced tomatoes with diced green chilies.
It makes quick work of queso.
Marta Rivera
Some grocers carry a store-brand, so keep your eyes peeled for that, too.
The spiciness of canned chilies is usually listed on the label.
Keep it mild, or go ahead and get spicy if you want too!
Marta Rivera
The balance of liquid to fat needs to be readjusted to smooth the sauce back out.
Tips for Making Queso Even Better!
Queso is a great base for creating all sorts of dips.
Marta Rivera
For this recipe, Im just topping myquesowith a vibrantpico de gallo.
How To Serve and Store Queso
Queso dip begins to thicken as it sits.
To keep it smooth, transfer it to a slow cooker with the heat setting on warm.
Marta Rivera
Queso will naturally form a skin as it sits.
While it isnt the most sightly thing the behold, it is still edible.
Stir the queso frequently to prevent scorching.
Marta Rivera
Keep the dip in a food storage container for up to 72 hours.
Reheat the queso in the microwave or on the stove until warmed through.
Need More Dip?
Marta Rivera
Once the oil begins to shimmer, add the garlic and onion.
Add the evaporated milk, salt, cumin, and chili powder to the pan.
Whisk continuously until steam rises from its surface and very tiny bubbles appear near the sides of the pan.
Marta Rivera
The cheese will go from stringy to a smooth, velvety texture.
Its okay if minuscule bits of cream cheese remain; theyll continue to melt as the sauce warms.
After whisking the cheese for 10 minutes, add the drained Rotel and chopped cilantro.
Its okay if the Rotel is a bit wet, this will help to thin the sauce.
you’re able to also serve it straight from the pan.
Top with a generous serving of pico de gallo accompanied by warm corn tortilla chips or pretzel bites.
The queso will thicken as it sits.
Stir the queso frequently to prevent a skin from forming on the surface of the dip.
