Description
A classic, creamy queso dip that is perfect for parties and gatherings, this dip is smooth, versatile, and sure to impress your guests.
Ingredients
Scale
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups whole milk
- 8 ounces cream cheese, cubed
- 2 cups shredded sharp cheddar
- 1 cup shredded Monterey Jack
- 1 can Rotel (diced tomatoes with green chilies), drained
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt, to taste
- Optional: diced pickled jalapenos, hot sauce, cooked taco meat
Instructions
- Melt butter in a medium pot over medium heat.
- Whisk in flour and keep whisking for about 1 minute until it looks like a smooth paste.
- Slowly pour in milk while whisking and continue stirring until it thickens, around 3 to 5 minutes.
- Add cream cheese and stir until it melts in.
- Turn heat to low and add cheddar and Monterey Jack in handfuls, stirring until smooth.
- Stir in Rotel, garlic powder, onion powder, and a pinch of salt. Taste and adjust spice and salt as needed.
Notes
This dip can be made in a slow cooker by preparing the sauce on the stove and then transferring it to the slow cooker to melt the cheeses slowly on low.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 50mg