Cast Iron Queso Dip (Super Easy)

The mix of smooth Velveeta, hot Pepper Jack, and zesty Rotel is the best. Really, the best. With just 10 minutes of prep, everything blends in the skillet. I like to add toppings like pico de gallo, jalapeños, or more cilantro.

Creamy, slightly spicy, and absolutely delicious, this is better than any restaurant. And it’s so incredibly simple to make – just throw everything in and heat it up!

Ingredients and Tools You’ll Need

You HAVE to use the queso blanco velveeta cheese here. There’s no substituting this one. It’s what will melt the best and make your queso that perfect creamy consistency. You can however, use fresh jalapeños instead of pickled jalapeños. But that’s the only substitution, everything else needs to stay the same.

And all you need is your cast iron skillet. I use a 10-inch for this recipe. Larger is fine, but unless you’re cutting the recipe in half, don’t go smaller.

This makes a lot! It will serve about 8-10 if you’ve got nothing else, or 12-15 if you’re serving this with other snacks. If you are serving A LOT of people and have more than one skillet you can double the recipe. If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

Equipment

• 10 inch cast iron skillet
• Rubber spatula
• Mixing spoon or fork

Ingredients

• 2 pounds queso blanco velveeta cheese (cubed) (no substituting here – it HAS to be this one)
• 8 ounces pepper jack cheese (cubed)
• 1 10 ounce can rotel with green chilies (drained)
• 3 garlic cloves (minced)
• ¼ cup red onion (diced)
• 3 tablespoons pickled jalapeños (diced) (you can use fresh jalapeños too)
• 1 teaspoon ground cumin
• 2 cups heavy cream
• 1 tablespoon fresh cilantro (chopped)

How to Make Cast Iron Skillet Queso

Step One: Mix Everything Together

Heat your oven to 350℉. Grab a 10-inch cast iron skillet and dump everything in except the cilantro. Just stir it all together – doesn’t have to be perfect.

Step Two: Bake It

Stick it in the oven for about 20-25 minutes. You’ll know it’s ready when it’s all melty and bubbling around the edges.

Step Three: Stir and Finish

Pull it out (carefully – that skillet is HOT) and stir everything with a rubber spatula until it’s smooth. Now add the cilantro and give it another quick stir.

Step Four: Serve It

That’s it. Seriously. Serve with whatever you want on top – pico, more jalapeños, hot sauce, whatever makes you happy. And get some good tortilla chips because this stuff disappears FAST.

Storage Instructions

The queso will last for 3-4 days in the fridge.

You can also freeze it for 2-3 months. Pour leftovers into a zip-top freezer bag and press it flat, then freeze. Defrost at room temperature or in a bowl of lukewarm water, then heat on the stovetop or microwave.

When you’re reheating the dip, either from refrigerated or frozen, you’ll likely need to add a little more cream to thin it out.

Serving Ideas

Serve this as an appetizer with your Tex-Mex favorites and invite your friends over.

• Start with glasses of blue pina coladas. Taking out your blender is the hardest part.
• Have a side of Mexican/Spanish rice and some barbecue slow cooker beans.
• Make some baked beef chimichangas easily in the oven for the main course.
• If anyone still has room, finish with some cinnamon sugar sourdough churro bites! Dipped in chocolate of course!

Questions and Troubleshooting

More Cast Iron Skillet Favorites

• These carnitas nachos are my favorite to make when I’m home alone for dinner.
• My kids LOVE this mac and cheese (and so do I).
• If you have a fear of flipping omelets, you’ll love this baked omelet!
• Meal prep some juicy chicken breast with lots of flavor.

Printable Recipe