best queso

This rich and creamy queso dip combines the smooth melt of Velveeta, the tang of cream cheese, the spicy kick of Rotel, and the hearty flavor of sausage or beef. Perfect for parties, game days, or cozy nights, The Greatest Queso That Ever Lived will have everyone crowding around the dip bowl. One bite, and you'll know why it earned its name!

The Greatest Queso That Ever Lived Recipe

block (32 oz.) Velveeta cheese

(8 oz.) cream cheese

(10.75 oz.) cream of mushroom soup

(10 oz.) Rotel (original, mild,

beef

jalapeños

onions

shredded cheese for topping

Brown the Meat:In a medium skillet over medium heat, brown the ground beef, sausage, or a combination of both. Drain excess fat and set aside.

Prepare the Cheese Base:Cut the Velveeta and cream cheese into cubes. Place them into a crockpot.

Add the Essentials:Pour in the Rotel (with juices) and the cream of mushroom soup. Stir to combine.

Slow Cook:Set the crockpot to low heat and let the mixture cook for about 30 minutes, stirring occasionally as the cheeses melt together.

Incorporate the Meat:After 30 minutes, add the cooked meat to the crockpot. Continue cooking on low for another 30 minutes, stirring occasionally.

Serve:Keep the queso warm in the crockpot on the “keep warm” setting. Serve with tortilla chips, nachos, or fresh veggies. Top with optional diced jalapeños, onions, or extra cheese.

The Greatest Queso That Ever Lived is the ultimate creamy, cheesy, and flavor-packed dip that will steal the show at any gathering. Made with a blend of Velveeta, pepper jack cheese, and bold Tex-Mex spices, this queso is perfectly smooth with just the right amount of kick. Whether you're dipping tortilla chips, drizzling it over nachos, or spooning it straight from the pot (no judgment!), this queso is guaranteed to be a hit.

The Greatest Queso That Ever Lived

Base

lb Velveeta cheese, cubed

oz pepper jack cheese, shredded

whole milk (or

heavy cream

Flavor Boosters

butter

onion,

jalapeños, diced (adjust for spice preference)

garlic,

tsp cumin

tsp chili powder

tsp smoked paprika

tsp salt

Extras

(10 tomatoes

chorizo beef (optional)

fresh cilantro, chopped

lime juice

For Serving

Tortilla chips, warm flour tortillas, fresh veggies

In a large saucepan, melt the butter over medium heat. Add the diced onion and jalapeños, cooking until softened (about 3-4 minutes). Stir in the garlic and cook for another 30 seconds until fragrant.

Sprinkle in the cumin, chili powder, smoked paprika, and salt. Stir well, letting the spices bloom for about 30 seconds.

Reduce the heat to low. Add the cubed Velveeta and shredded pepper jack cheese, followed by the milk and heavy cream. Stir continuously until the cheese starts to melt and the mixture becomes smooth.

Once the cheese is fully melted, stir in the drained diced tomatoes with green chilies and cooked chorizo (if using). Mix well.

Remove from heat and stir in the fresh cilantro and lime juice. Taste and adjust seasoning if needed.

Serve immediately with tortilla chips or your favorite dippers. If keeping warm for a party, transfer to a slow cooker on the &#8220;warm&#8221; setting.

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Top 2 best queso recipes from across the web

The most viewed best queso recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The Greatest Queso That Ever Lived ...

The Greatest Queso That Ever Lived

The most viewed best queso recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine