Step 1

Warm heavy cream over low-medium heat for 2-3 minutes, stirring often. Add softened cream cheese. Whisk until cream cheese is fully melted and smooth. Add shredded cheese and continue whisking until the cheese has fully melted and has a creamy texture.

Step 2

Remove saucepan from heat.

Step 3

Add Rotel tomatoes, green chiles, hot sauce, and spices. Whisk well until sauce is creamy, smooth, and there are no lumps.

Step 4

The queso will thicken as it cools. You may serve it warm. However, this queso dip is also fantastic at room temperature. Serve with veggies, pork rinds, or your favorite keto-friendly chips.

Step 5

Store in the refrigerator for up to a week. Reheat leftovers on the stovetop or in the microwave. Enjoy!