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This 5 Ingredient White Queso is SO simple and easy to make, and requires NO Velveeta! Just throw all the ingredients together, melt over low heat, and you'll be rewarded with queso that's perfect for dipping.
Hello, my friends! I am sharing some insanely easy, delicious white queso with y'all today! I was coerced into bringing queso to work by my colleagues, and I figured why not blog the recipe while I was at it? They requested restaurant style cheesy dip, and that's what I tried to accomplish here! This 5-ingredient wonder is so simple to make, and the best part? NO Velveeta! To each his own, but I just can't stomach that stuff. Anything that is half chemicals and is somehow shelf stable cheese "product" should probably not be consumed. But I digress. Queso! Made with real food! Let's do it.
So, since we're not using "fake" cheese in this, I had to find a way to make the dip creamy and smooth and rich, and make it taste just like traditional queso. So you need pepperjack cheese, cream cheese, sour cream, milk, and a can of diced tomatoes & green chilies. So easy! I just threw everything in a big pot on the stove, turned it onto low heat, and let it do its thing until everything was melted down into smooth cheesy heaven. You can definitely do this all in the crockpot
, too!
I find it so funny that queso is one of those things that everyone seems to love, and it's a must at any Tex-Mex restaurant, but I don't think most people realize how ridiculously easy it is to make at home! Seriously just throw all the ingredients into your crockpot or on a pot on the stove, let it melt down, and well... that's pretty much it. Just dip away! We ate these on top of traditional tortilla chips of course, but we happened to get burgers and fries for lunch, and well, what do you know. We may or may not have made queso fries and queso burgers, too. Oops. Sorry not sorry. Once you make this, you'll pretty much find any excuse to put it on anything, too! 😉
Check out my new and improved CLASSIC YELLOW QUESO RECIPE!Still no Velveeta. 🙂
Print Recipe
4.57 from 32 votes
5-ingredient white queso
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Vegetarian
Cuisine: Mexican
Servings: 3 cups
Author: Valentina | The Baking Fairy
Ingredients
- 1 lb pepperjack cheese
- 8 oz full-fat cream cheese
- ½ cup full-fat sour cream
- 1 10 oz can original Rotel tomatoes & green chilies drained
- ¾ cup whole milk if needed
- *optional*
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- *NOTE: I have gotten mixed feedback about using low-fat substitutions so use full-fat dairy for best results!*
- *NOTE 2: For a smoother queso try using half white American cheese and half pepperjack!*
Instructions
In a medium pot over LOW heat, combine the cheese, cream cheese, sour cream, and Rotel.
Let the mixture heat until the cheeses melt and a smooth cream forms, stirring often. This should take 15-20 minutes. Add the spices if desired. Add milk if needed.
Once melted, serve immediately, or transfer to a slow cooker with a "warm" setting to keep dip warm and melted. Enjoy!
I have been asked for the nutrition facts, so here are the stats for the recipe prepared as directed WITH milk...
And here are the nutritional facts if you prepare it without the additional milk...
*Disclaimer: I am part of the Amazon Associates Program, and there may be affiliate links on this page. If you buy anything through my website, I will receive a small percentage of the profit at no extra cost to you. Thank you for supporting my blog!*
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Reader Interactions
Comments
Amanda says
Oh wow, this looks amazingly cheesy-- I'll take an entire pot of it! 😛Reply
Nikki says
Not sure why this recipe has only gotten 50% good ratings..? It was delish and super easy. I made it on the stove w a medium saucepan pan, heat on setting 2 of 9. I also covered it between the frequent stirring, I think that helps melt the cheeses. Seasonings were a must and I added cooked black beans for protein.Reply
valentina says
Thank you so much for the great rating, Nikki! Seems like this queso is either something people love or hate. There's no in-between. 😉 But I'm glad you liked it and the beans sound like a great addition!
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Claira says
So glad I found this!! I just made a white queso for the super bowl party we had and it turned out a disaster. As soon as it started to cooled it turned into one big lump I think cream cheese would help it stay cheesy...if that makes sense.
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valentina says
Yes I totally understand what you mean! I think it did help but honestly this also solidifies pretty quickly. I found that putting it in a crockpot on the "keep warm" setting (or putting it on "low" for a bit and then cycling it on and off) worked well. Keeping it only on "low" the whole time still got too hot so a bit got burnt. Learn from my experience! Haha 🙂
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Aarika says
Oooooh so much cheesy goodness. This sounds amazing! I love how easy it is to make. Yum! Thanks for sharing. Your blog has stunning pictures (btw). Love it!Reply
Liz @ The Clean Eating Couple says
Mmmm yummy!!! Just want to dive into this with a spoon, lol!
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Katie @ A Mother Thing says
This looks so amazing. Beautifully presented, but it also looks like it'd be DELICIOUS! I will definitely be trying it!Reply
Nikki says
Looks great, but there's a goof: "let it do it’s thing" should be "its." ("It's" is a contraction for "it is.") Hope that helps!
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valentina says
Oops! Honestly can't believe I didn't catch that, I'm such a stickler for grammar! Thank you for pointing it out 😉
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Pamela says
Did it really matter how she said..rude!!
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leelee says
I agree. Very rude. Who cares, it's (its) a recipe not a term paper.
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AMY OGLETREE says
I agree with Pamela and leelee. Did it really matter about the apostrophe!?!? That was just plain rude. Have you never made a mistake? This is a very good recipe to give people for a white queso not an exam in English 101 !!Reply
Jess says
I disagree. I would want someone to let me know if I made a grammatical error. I understand it doesn't matter to everyone but to some it really is important. And it was very respectfully pointed out.
All that aside, I'm making this tomorrow and I'm very excited! It looks delicious! Thank you so much for sharing.Reply
Tamara Burkeen says
Give me a break, what a control freak! This is Pinterest, not English class! The recipe sounds delicious and I cannot wait to add some chorizo to it in hopes for it to come close to the Chori Dip at my local Mexican restaurant. Some people need to relax and not feel the need to correct a strangers post on Pinterest, soooo annoying!! Cant wait to try! P.S. This is the first time I have commented on Pinterest due to complete annoyance!
Valerie J Norberg says
Honestly, I'm just a normal person and not some sort of grammar freak but I will stop reading an article if I see too many typos or grammar errors. It makes me think the writer has just thrown something together. Now, comments and emails and texts are different to me because that's just communicating and we all make mistakes, even talking! If I had a blog, I would WANT someone to point out my mistakes so that I could fix it. Sometimes people are just mean and rude to be rude but saying, "Hope that helps" doesn't seem rude to me.Reply
JOJO says
aw don't be so picky. this isn`t English class now go ahead N PICK MINE APART TOO!
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Mary says
Question: In your opening to the post, you mention that you threw everything in the crock pot and let it melt, but the instructions say to have it melt on the stove and then put it in the crock pot. Can you put it all in the crock pot first to melt, or will that not work? Thanks!
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valentina says
Hi Mary! So you can do it either way, but I think starting the queso on the stove and then transferring to the slow-cooker works a little better and it's a little quicker. You are definitely welcome to do it all in the crockpot, but it does take longer that way 🙂
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Kristie says
Great recipe! It was a hit at our house and so easy, too!I did make it completely in the crockpot, since we were leaving and I wanted it ready when we returned. I put every thing in, turned it on low for 1.5 hrs and then turned it to warm while we grazed. Turned out perfect and creamy!
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valentina says
Yay! I'm so glad it worked out for you Kristie! 🙂
Jod says
Did you add the milk part too when you did the crockpot method?
Tim says
She's a cook. Not a language teacher...geeze
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Kendra says
Can you add meat to this
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valentina says
I haven't tried but I'm sure it would be delicious! I would cook the meat on the side and drain it before stirring it into the queso.
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Carole says
Totally! Make taco beef, but don't add salt. It's like nachos every time you dip!
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Katie says
I added ground turkey taco meat and it was amazing! I followed the recipe otherwise and took it to a party. Kids and adults alike went crazy for it!
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Kristen Evans says
I did. I added lean ground beef with some taco seasoning, drained it, and added it when the cheese was mostly completely melted.
Vicki P says
This looks SO yummy! Has anyone tried using Greek yogurt instead of sour cream?
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Jamie says
I have the same question. Has anyone done this?
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valentina says
Hello ladies! Great question. I personally have not tried it but I would guess it would be fine. Greek yogurt is used in place of sour cream in lots of recipes. My only concern would be potential curdling but I think as long as you watch the heat it should be okay!
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Rachl says
I did and it was great.
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Rowena says
Could you use heavy cream instead of milk?
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valentina says
You most certainly could! I thought the dip was already rich enough due to the pepper jack and cream cheese but surely heavy cream couldn't hurt 😉
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Emily @ Ritely.com says
SUPER EASY!! Thanks for sharing!Reply
Janee says
Hi! Definitely going to try to make this for our party next weekend! One question. Do you find it spicy? Just wondering. I don't like too spicy, & with the pepper jack cheese & then the rotel m, just want to make sure it's not too hot. Thanks!!
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valentina says
Hi Janee! I personally did not find it too spicy, but I did make sure to buy the mild Rotel which isn't spicy to offset the pepperjack. If you are worried, you can use white American cheese or Monterey Jack in place of the pepperjack. Hope you enjoy! 🙂
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Alesha says
Just made this and it is very thin and soup like. Has anyone else had this issue. I think the amount of milk on top on the undrained tomatoes may be too much liquid. Thoughts?
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valentina says
Hi Alesha! I am sorry to hear that! When I made it it was very thick and I actually ended up adding more milk on top of what I listed so that you would be able to dip the chips. Did you use full-fat sour cream, cream cheese, etc? I know the low-fat alternatives can sometimes be a bit runny. I'm sorry it didn't work out for you perfectly though!
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GuitarGirl says
I would add that you should use the full fat version of the sour cream and cream cheese. I made it with low fat versions and the consistency was really lumpy and weird, like the sour cream may have curdled or something. Bummer. I think it would be really good otherwise.Reply
valentina says
Thank you for your feedback! I have not tried making it with low fat dairy so I didn't know it would do that. I'm sorry your queso did not turn out well 🙁 But I will definitely be adding that to the recipe!
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Julie says
The recipe says drained Rotel. Not draining would add a lot of additional liquid. I'm guessing this was an oversight?
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valentina says
Hi Julie! I have received mixed reviews about draining and not draining the Rotel so I would say it's probably best to drain it and just add milk if the queso comes out too thick!
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Carolyn says
I think the recipe says to drain the rotel
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Katherine G fulkerson says
The recipe does say drain the Rotel. I did not drain it and that made the consistency lumpy. Definitely drain the Rotel. I would also use a high quality pepper jack or white American. The meltyness of cheap cheese can ruin a dish.Reply
Norene says
Recipe calls for DRAINED tomatoes, if you did not drain them, that is probably why is was too thin.
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Bonny J says
Thank you Valentina for the change of cheese suggestion. I find since I quit smoking my taste buds are sensitive to spices, was wondering what other cheese to use instead. Looking forward to making this soon.
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Theresa Riisoe says
It calls for Drained NOT undrained Rotel I think you misread the recipe.
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Joyce says
the rotel should be drained as well as the chilies that could be why
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@wwtrishnicole says
For anyone who may be looking to lighten this recipe up just a bit, or for anyone following the current Weight Watchers program, a few substitutions will bring a 1/2cup serving down to 4 SmartPoints!
- Instead of sour cream, use 1c Oikos Triple Zero Greek non-fat yogurt
- Instead of regular cream cheese, use reduced fat cream cheese
- Instead of regular milk, use skim milkThat's it! This recipe is a keeper, for sure!
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valentina says
Thank you so much for your feedback! Happy to know that some low-fat substitutions do work 🙂 Especially because I've had multiple questions about using Greek yogurt!!
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Shanel says
Fat doesn't make you fat. A good pasture raised or organic full fat dairy is good for you.
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Susan says
Amen!!
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Liberty says
Is there a way to thicken the queso? I'm in the same boat as the other ladies, mine is a bit soupy, but still so good. 🙂
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valentina says
Thanks for the feedback! I am not sure how you would thicken it besides just adding more cheese in! For next time, I would say maybe add about half of the milk to begin with and add more as needed 🙂
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Cindy says
Looks delicious... About how long does it take for everything to melt?
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valentina says
Hi Cindy! It depends a bit on your slow cooker, but I would say 15-20 minutes at most. It will be smoother and creamier if melted on lower and slower heat 🙂
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Cindy says
Thanks.... I can't wait to try this!!
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Jessica G says
I'm going to make this for a "taco bar" potluck at work this week.... I'm wondering if it would be okay to keep it on warm for about 4 hours? Would it get too thick? Thank you.Reply
valentina says
Hi Jessica! So when I made this, I did keep it in a slow-cooker for a few hours and it did get thick and the bottom actually started to burn, but the lowest setting on my crockpot is "low." So if yours has a "keep warm" setting, that would be perfect! If your only option is "low," I would advise cycling it on and off and stirring it often to keep it liquid without burning. Let me know how that works out for you. Enjoy!
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Roslyn says
Im also doing a potluck at work, but we are using the cheese for a nacho bar. Should i double up on the ingredients or will this be enough for several servings?
valentina says
Hi Roslyn! It depends on how many people you are trying to serve, but personally I took this to work (fed about ~15 people), and then took it home and we had leftovers for DAYS. So unless you're trying to serve more than 30 people I don't think you need to double it. Good luck!
Priya says
If you do it on the stove top, I would make sure to constantly hover and keep it on a lower heat. If not, the sour cream will curdle and you will be left with a strange consistency and texture :X Also, make sure it never boils or bubbles o_o I made that mistake it was strange for texture >_< hope this helps.Reply
Nadeya says
Disappointed it was soupy and grainy I followed the directions except I put mine on high so we could eat it with dinner. I checked it quite a bit but not sure what happened! I will keep looking for a new queso recipe! ????
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valentina says
Hi Nadeya! I'm sorry that happened to you. The directions do state to heat it on low not only to avoid burning but also so that the texture is right. Unfortunately, when using real dairy (as opposed to Velveeta) the ingredients are a bit more high maintenance so high heat will compromise the taste and texture!
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Katie says
See AlsoEastern North Carolina BBQ SauceI came searching the comments to see if anyone else had issues with this recipe like I did. Nadeya’s results were the same as mine unfortunately. If I make again it will definitely be on a lower heat setting and a higher quality pepper jack cheese!
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Crissy says
Can't wait to make this, I will add chopped cilantro and Lime juice! Thanks for this great recipe!Reply
Aly says
Idea for you, drai your Rotel and add in 1 lb. raw finely chopped shrimp or 1 lb. tiny shrimp. White Shrimp Queso. A little old bay or your favorite seafood seasoning can be added (I like JO Seasoning from Baltimore)
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valentina says
That sounds SO good! I love shrimp so I will definitely be trying this. Thanks for the suggestion! 🙂
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Laura says
Made this for work. Kept it on warm for 2 hours. Thick, Creamy.and.Gone!!I added 1/4C. Diced cilantro and just before serving, 1/2 lb cooked shrimp(we've a kitchen at work).
GREAT RECIPE...
THANK YOU
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Dee says
How many does this recipe serve? Having a Fiesta themed grad party to serve 120
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valentina says
Hi Dee! I am not completely sure but I would say a full batch should be 40-50 small servings. We had leftovers for days! For 120 people I would at least double it!
Lisa says
This recipe looks fantastic ! I have made it with velveeta for years! Can't wait to try this way I have a question - I freeze the velveeta version - have you ever tried freezing this - is it ok?
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valentina says
Hi Lisa! I actually have not tried freezing it so I am not sure how it would hold up. I know that frozen-and-thawed dairy can have a weird texture sometimes. If you do try it, let me know how it turns out! 🙂
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Ann says
If I make this the day before and refrigerate, will it change the consistency?
valentina says
Hi Ann! I did not have any issues heating it back up, but I did find that adding some milk before heating helped make it more smooth and creamy! This recipe made a lot and we were able to keep heating the queso back up to eat it for probably 2-3 days after I originally made it, just by adding a little milk each time.
Tasha says
I made this yesterday for Father's Day and it was a hit, I tweaked the recipe a little bit though. I felt it lacked in flavor with only one can of rotel so I added a whole jar of salsa and that did the trick, my husband agreed!! It wasn't white anymore, but it was delicious, and I loved that cleanup was a breeze... it didn't stick to the inside of my crockpot or anything!! Will definitely make again!Reply
Amy says
I found it extremely bland also. I'll try adding salsa or an additional can of Rotel next time! It's a keeper, just needs tweaking!Reply
Susan says
Maybe try to spicy Rotel's. That has quite a nice kick!
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Jenni B says
Made this for Mother's Day for a family full of males...now it's the one thing they're begging for at our family cookout on the 4th of July! I used 1/2 Monterey Jack & 1/2 Pepperjack last time with salsa on the side for those who wanted more heat...I was thinking of adding some diced (cooked) chicken this time, but then I read the suggestions for adding shrimp...hmmmm...all I know is that whatever I do, this has to be on the appetizer bar! Thanks for helping me make my boys so happy Valentina!Reply
Denise says
Does anyone know how this would hold up if made tonight for a lunch tomorrow, does it warm up well after being chilled?
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valentina says
Hi Denise! I did not have any issues heating it back up, but I did find that adding some milk before heating helped make it smooth and creamy! So sounds kinda weird, but for lunch, I would suggest either making it a bit runnier than normal or packing it with some additional milk on top for when you heat it up. Let me know how it works out!
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Tasha says
Hi just curious how long it takes to melt?
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Katie says
Hey y'all! If this has already been asked, I apologize but I scrolled through as many comments as I could without seeing it. Can I used Shredded pepper jack rather than the block? I didn't think it would make much of a difference but then wondered if it would change the consistency at all? Thanks!
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valentina says
Hi Katie! I'm not sure if anyone has tried it. My only concern with using shredded cheese vs the block cheese is that bagged shredded cheese has some extra stuff added in it to keep it from clumping together so it may or may not change the consistency. If you do end up trying it, let us know how it worked out!
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Carrie Licina says
Can I use Colby jack instead of pepper jack? My husband doesn't like spicy foods! Thanks.
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valentina says
Hi Carrie! I have not tried it but I would think it would work out just the same, since Colby jack is the same as pepper jack but without the peppers. Should be okay! 🙂
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Danielle says
Don't do like I did and put everything in a slow cooker on low, then just walk away for hours 😛 I forgot to stir it and it all curdled. I also accidentally used "Mexican seasoned rotel". Everyone loved it but it had a chipotle taste. Everyone still loved it. I can't wait to try it again with my brain switched on!Reply
Jessianne says
How essential is the sour cream and can you taste it? I don't like sour cream but can handle it in some things where you don't taste it
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valentina says
Hi Jessianne! I would say the sour cream is pretty essential, as it helps keep the queso smooth and creamy. I will say however, that I did not think the taste was noticeable at all! Not sure if you prefer Greek yogurt, as the taste is very similar, but I have had readers use it in place of the sour cream with good results. Good luck! 🙂
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Krisit says
I don't know what I did, but this dip tastes like sour cream and cream cheese. Didn't taste like queso at all. The only thing I left out was the jalapeño. Any advice?
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Krisit says
Whoops, the left out jalapeño was from the side dish I made at the same time. Got confused, I used the correct ingredients.
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valentina says
Hi Krisit! I'm not sure, I do think it may be a personal taste kind of thing. Generally I feel like white queso tastes a bit milder than classic queso! Maybe you can try using a stronger-tasting cheese next time and see if you prefer it. I'm sorry you didn't enjoy it!
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Bernice olson says
Can you use white cheddar in place of pepper jack cheese?
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valentina says
Hi Bernice! Yes, you sure can. I have heard that white cheddar actually melts better than pepperjack so it's a great choice!
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Laurel says
I'll try this with Tillamook white cheddar, fresh diced tomatoes and new batch of Hatch green chilies, should be yummy!
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Melody says
I am a Velveeta hater also. I am making this tomorrow for the holiday. Sounds really yummy. Can't wait!!!Reply
Delilah says
We don't allow Velvetta in this house so have been searching for a good queso alternative. Your recipe immediately caught my eye since pepper jack is my favorite cheese. The first time I made it as written and while it was delicious we found it a bit milky for our taste. Plus hubby wanted it hotter. The second time I made it, I omitted the milk and used hot Rotel Tomatoes, undrained. It was just perfect.
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Ayshela says
First go at this recipe I found myself scrambling a little, as some things I thought I had in my pantry had grown legs. I ended up using extra sharp cheddar instead of pepperjack, and a well drained can of petite diced tomatoes with garlic and oregano, and a well drained can of hatch chiles. The ONLY thing I wish I'd done differently was that I made the mistake of walking away and getting distracted, and came back just as it started to stick and darken. It was a bit grainy due to my lack of attention, but it tasted great! So, note to anyone else distractible, if the phone rings turn the crock pot to warm. =)Have everything for an "as written" batch and really looking forward to it. Thank you!
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Terri says
About how many would this recipe serve? I am making food for 250 wedding reception. It says 3 cups which would be about 24 Oz. I was thinking I would need about 100 Oz which is this recipe times 4? Any thoughts or suggestions?
Has anyone reheated this? I plan to make, refrigerate and reheat, then keep warm with a sterno.
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valentina says
Hi Terri! So I would say this recipe makes somewhere between 30-40 servings. For 250, I would say to make the recipe 5x just to be sure you have enough! I found that this reheats really well, I just added a bit of milk to keep it from being overly thick. To help with the reheating and the large amount you're making, I would also recommend swapping half of the pepper jack cheese with white American cheese. It melts and reheats really well and it doesn't get grainy so I think that will help. Let me know how it goes!!
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Terri says
Thank you so much! I really appreciate the help and I will let you know.
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Karen says
I made this queso tonight for a family get together. Everyone really liked it! These are the tips/suggestions I would give: It took WAY longer than 10 minutes to make. It took mine about 45 minutes in the crockpot to finally melt, so next time I will allow a lot more time. It also was not spicy at all. I also read a comment that said it would make about 50 servings. I made it for a group of about 12 people and it was all gone. That being said, it was very tasty and I'm sure I will make it again!Reply
stacey says
I just made this and OMG it is so good!!!!!!!! Tastes just like the kind out get out at restaurants!!! Will def. make this again!!! YUMMYReply
Erica Thomas says
I followed this recipee to the letter and it was absolute perfection. My mini crockpot was slow:I have to start cooking on low a GOOD 45 minutes before I can serve (or longer), but the recipee gets rave reviews. Crowd favorite!
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Erica Thomas says
Apologies for the spelling.....typing on my iPhone. "Recipe"
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Dena says
Does it reheat well?Reply
valentina says
Hi Dena! It reheated really well for me. We were able to reheat it for 2-3 days after I originally made it and all I did was add a little bit of milk before microwaving!
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Nicole says
Quick question. What size can of Rotel?
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valentina says
Hi Nicole! You just need a standard can of Rotel which is 10oz!
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Danielle says
I made this today for a Christmas cookie party, which is also a snack party, LOL, and everyone loved it!! So so so good! People were asking, how is this so light and not heavy like the velvetta kind! I will be making this over and over again! Thanks for this great recipe!!
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Kate Hillegeist says
C an I ask about the spices? They aren't listed in the directions, but are in the ingredient list??? I went ahead and added them...but now it's orange. Are those supposed to be in the list?
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valentina says
Hi Kate! So I am constantly tweaking this recipe according to reader feedback. I added the spices since some readers said the queso was a bit bland, I guess I just forgot to add them to the directions! I didn't think about the fact that the queso might be a bit pink but if anything it should be yummy 🙂
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Kate Hillegeist says
Oh, it was delicious. I think if you want it to stay a true queso blanco...just add the garlic and onion powder. If you want a more traditional orange queso...add it all! I also added fresh anaheim and jalapeno peppers, and fresh chopped cilantro.
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valentina says
Thank you so much for your feedback! I am so happy you enjoyed it! 🙂
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Sarah says
I would not add the paprika. I followed the directions completely, and I think that's throwing the taste off. The consistency is great, but this doesn't taste like any queso I've every had. Wish I could pull the paprika back out...Reply
Cammie Grace says
What size crockpot do you suggest using? Looking forward to making this for our family Christmas!
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valentina says
Hi Cammie! My crockpot is 4.5 quarts. I would recommend melting the queso on the stove and then transferring to the crockpot to keep it warm and melted 🙂
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Marlene says
This recipe is great I used 1/2 pepper jack and 1/2 havarti cause the store was out of pepper jack and didn't have farmers cheese, I didn't need to add the Milk. My husband loved it. Thank you for sharing.Reply
Randi says
Has anyone added cooked, crumbled sausage to this recipe?
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Jessica says
This was SO good! I added spinach to mine and it was delicious! Thank you so much for the easy recipe!
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valentina says
That sounds delicious, Jessica! I'll have to try adding spinach next time. Thanks for sharing! <3
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Kiana says
I made this today and although the consistency after double the amount of time listed was perfect, the taste was off. Perhaps it is because I was looking for a more authentic tasting queso. Many seemed to like it though so I guess it really just depends.Reply
valentina says
Thank you for your feedback, Kiana! The flavor seems to be very subjective. Some people like it and some say it's a little too mild 🙂
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Jimmy says
Could you post nutrition facts for the dip? I was hoping to use this for keto diet but need to know net carbs etc. I could calculate it all myself but just curious if you wouldn't mind adding the facts to your post. I think it would help people who are concerned about macros like me. Thanks
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valentina says
Hi Jimmy! I am going to attach a photo of the nutritional facts to the bottom of the recipe, but here are the numbers for you...
If prepared as directed and split into 10 servings, one serving has 297 calories, 3g carbs, 24g fat, 12g protein.
If you substitute heavy cream for the whole milk, you have 358 calories per serving, 4g carbs, 31g fat, 15g protein.
You could also omit the milk/cream altogether (some people said they did not need it) which comes out to 286 calories, 3g carbs, 24g fat, 12g protein. Hope this helps!Reply
Kristen says
This was amaaaazing! I didn't use any American cheese and it still came out perfectly smooth and creamy. So delicious and so simple to make! Thank you!!Reply
Jaime Wheat says
Hi there! Made this awesome white queso for my coworkers today for a Valentine's day treat and wow - this is one of the best queso's I've had!! Reminds me of the queso at Charleston's a little bit. Anyway, thank you so much for sharing this recipe!Reply
Judy Powers says
Just made this last night for a quick snack it was so good. Heated it back up in the microwave on power 7 for about 45 seconds and it was still just as good. It would only let me give 3 stars not sure why it should of received 5 stars hands down.Reply
Kristin says
Dangerously delicious!!! I only had 4 oz cream cheese on hand and it was still fabulous. My new go-to dip for summer!Reply
Maria Santos says
Just tried this and it is REALLY GOOD! I moved out with my immersion blender and it was super creamy. Didn't need the milk. This is my new "go to" for football season!!Reply
Jackie says
I thought the recipe was great! So easy to make! I used kraft pepper jack cheese and I noticed that it tasted a little “powdery” if that makes sense. I’m curious if anyone else had this issue and/or what brand of cheese is recommended.
Thanks!!
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Kate says
I loooooove this recipe! I've made it numerous times. I'm not a fan of spice, so I sub either cheddar or regular jack cheese. Nobody complains! I'm happy to read that it reheat well. Alas, I'm the only person in my family who eats queso, so even when I make it for a small gathering, I still have leftovers. Thank you for sharing this non-velveeta recipe!
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Whitney says
Can you add milk after it is heated?
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valentina says
Yes, you can add milk to thin it out as needed! I always need to add milk when reheating.
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Shelly says
Could I use a jar of drained salsa instead of the tomatoes?
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valentina says
Sure thing! That should be yummy!
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Brenda Streed says
Can’t wait to try this. It’s very keto friendly - I will dip veggies with it.
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Kathryn Krosley says
I just made this and it is delicious! I read all the comments first. I cooked it “low and slow”, stirring A LOT. I drained almost the whole can of Rotel—for 1 second I forgot so I ended up draining about half the can. I used Pepper Jack, American and a little white Cheddar. As suggested, I used good cheeses. I added all the spices. This recipe is going into my repertoire of will definitely make again. YUM!Reply
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