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Velveeta Queso Recipe

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4.3 from 25 reviews

This Velveeta Queso recipe offers a creamy, spicy cheese dip perfect for gatherings and game days. Blended with roasted jalapeños, aromatic spices, diced tomatoes with green chiles, and creamy cheeses, it delivers bold flavors and a smooth, luscious texture. Serve warm or at room temperature with tortilla chips for an irresistible appetizer.

Ingredients

Base Ingredients

  • 1 tablespoon canola oil
  • 2 jalapeños, seeded and chopped
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced or pressed

Spices and Flavorings

  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 2 teaspoons hot sauce
  • 1 lime

Vegetables and Canned Goods

  • 1 10-ounce can RO*TEL diced tomatoes with green chiles
  • 12 ounces diced Hatch green chiles

Cheeses and Dairy

  • 2 pounds Velveeta, cut into large cubes (or American cheese)
  • 8 ounces cream cheese
  • 1/2 cup water

Instructions

  1. Sauté Aromatics: In a large Dutch oven or heavy bottom pot, heat the canola oil over medium heat. Add the chopped jalapeños and chopped yellow onion. Cook for 3 to 4 minutes until the onion begins to soften, stirring occasionally. Then stir in the minced garlic, ground cumin, and chili powder, cooking for an additional 1 to 2 minutes to release the spices’ aroma.
  2. Process Vegetables: Transfer the sautéed mixture to a food processor. Add the canned RO*TEL diced tomatoes with green chiles and diced Hatch green chiles. Pulse the mixture 4 to 5 times, ensuring that some chunks remain to provide texture in the queso.
  3. Melt and Combine: Return the blended mixture back to the Dutch oven. Add the cubed Velveeta cheese, cream cheese, and 1/2 cup water. Cook over medium heat, stirring frequently, until all the cheeses have melted and the dip is smooth and creamy.
  4. Season and Serve: Stir in the hot sauce to taste and squeeze in a few drops of fresh lime juice to brighten the flavor. Mix well, then serve the queso warm or at room temperature with tortilla chips and additional sliced jalapeños for garnish if desired.

Notes

  • The queso can be kept warm in a slow cooker set to low for serving over time.
  • Adjust the heat level by using more or fewer jalapeños or hot sauce according to your spice preference.
  • If Velveeta is unavailable, American cheese can be a suitable substitute for a similar creamy texture.
  • For a smoother queso, blend the vegetable mixture longer to reduce chunk size.
  • This dip is best served fresh but can be refrigerated and gently reheated before serving.

Find it online: https://justsosavory.com/velveeta-queso-recipe/