This queso dip recipe is perfectly gooey, full of cheese and very creamy. It sticks to your tortilla chips wonderfully and man, does it taste good! Prepare this for your next taco Tuesday evening dinner!
Many of us steer clear of making queso when in reality, it is so easy! It is a fun and exciting appetizer to serve at a party. No more of those pizza puffs! And remember; it’s totally ok to have just this queso and some chips for lunch or dinner!
Ingredients
1 lb Kraft pepperjack cheese
8 oz Philadelphia cream cheese
½ cup Daisy sour cream
1 10-oz. can original Rotel tomatoes & green chilies, drained
¾ cup McArthur whole milk (if needed)
optional: onion powder, garlic powder, chili powder, paprika
Instructions
Combine the cheese, cream cheese, sour cream, and Rotel in a pot, over low heat.
Let the mixture heat until the cheeses melt and a smooth cream forms. Keep stirring often. This should take 15-20 minutes. Add the spices if desired. Add milk if you’d like a thinner consistency.
Once melted, serve immediately.
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Quick Tip: Use half pepper jack and half American cheese for a smoother queso.
