This creamy, delicious dip has been a staple at Casa Ole for years, gaining a cult following for its rich, cheesy goodness. Whether you’re hosting a party or enjoying a cozy night in, this queso dip is an absolute must-try.
– 450 g processed cheese like Velveeta– 240 ml milk– 10 oz diced tomatoes with green chilies like Rotel– 1 small onion finely chopped– 2 cloves garlic mincedMore...
First, I start by preparing all the ingredients. I chop the onion finely and mince the garlic. It’s crucial to have everything ready before we begin cooking to ensure a smooth process.
When I make soup with cheese, I always cut it into large cubes. Since if you add it in large portions, then part of the cheese may already melt, while the other may still be quite hard.
Once the cheese is melted, I stir in the can of diced tomatoes with green chilies, including the liquid. I also add the ground cumin, salt, and pepper.
If the queso is too thick, I gradually add a bit more milk until it reaches my desired consistency. If it’s too thin, I let it simmer for a few more minutes to thicken up.