The very best queso dip you'll every try, and less than ten minutes of hands-on time. Makes 8-10 servings as a main appetizer, or 12-15 if you serve it with other stuff.
Prep Time:10 minutesmins
Cook Time:25 minutesmins
Total Time:35 minutesmins
Equipment
10 inch cast iron skillet
Rubber spatula
Mixing spoon or fork
Ingredients
2poundsqueso blanco velveeta cheese(cubed) (no substituting here - it HAS to be this one)
8ouncespepper jack cheese(cubed)
110 ouncecan rotel with green chilies(drained)
3garlic cloves(minced)
¼cupred onion(diced)
3tablespoonspickled jalapenos(diced)
1teaspoonground cumin
2cupsheavy cream
1tablespoonfresh cilantro(chopped)
Instructions
Combine. Preheat your oven to 350℉ (175℃). Add all the ingredients except the chopped cilantro in a 10-inch or larger cast iron skillet. Stir everything together until evenly mixed.
Bake. Place the skillet on the middle rack of the oven. Bake for 20-25 minutes until the cheese is melted and bubbly around the edges.
Stir. Carefully remove the skillet from the oven. Stir the melted cheese mixture using a rubber spatula until fully combined and smooth. Stir in the freshly chopped cilantro.
Add toppings and serve. Top with your favorites like pico de gallo, fresh or pickled jalapeños, additional chopped cilantro, hot sauce, or diced red onions. Serve immediately with tortilla chips for dipping.
Notes
Optional Toppings: Pico de gallo, chopped red onion, cilantro, hot sauces, salsa verde, fresh or pickled jalapenos, corn, black beansReheat in the microwave or on the stove top, you may have to add more cream or milk to thin out the queso dip.Fresh jalapeno can be used in place of pickled jalapeno.Nutritional amount is for 12 servings.