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!
She is so right! 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!
Ingredients
1 lb Kraft pepperjack cheese
8 oz full-fat Philadelphia cream cheese
½ cup full-fat Daisy sour cream
1 10oz can original Rotel tomatoes & green chilies, drained
¾ cup McArthur whole milk (if needed)
*optional…*
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp chili powder
Instructions
In a medium pot over LOW heat, combine the cheese, cream cheese, sour cream, and Rotel.
Let the mixture heat until the cheeses melt and a smooth cream forms, stirring often. This should take 15-20 minutes. Add the spices if desired. Add milk if needed.
Once melted, serve immediately, or transfer to a slow cooker with a “warm” setting to keep dip warm and melted. Enjoy!
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Use half pepper jack and half American cheese for a smoother queso.
