Cheesy Rotel Ranch Queso
A creamy, tangy, and slightly spicy queso dip combining smooth melted cheeses, zesty Rotel tomatoes, and ranch seasoning. Perfect for game day, parties, or cozy snacks, this easy-to-make dip can be customized with meats or veggies and kept warm for hours.
Equipment
- Heavy-bottom saucepan or slow cooker
- Wooden spoon or silicone spatula
- Measuring Cups and Spoons
- Knife and cutting board (for optional add-ins)
Ingredients
- 16 oz Velveeta cheese, cubed
- 4 oz cream cheese, softened
- 1 cup sharp cheddar cheese, shredded
- 1 (10 oz) can Rotel diced tomatoes with green chilies, undrained
- 1 packet (1 oz) ranch seasoning mix
- ¼ cup milk or cream (adjust for desired consistency)
- 1 small onion, finely diced (optional)
- 1 clove garlic, minced (optional)
- 1 jalapeño, finely chopped (optional, for extra heat)
- Optional add-ins: cooked ground beef, cooked sausage, black beans, corn
Instructions
- Prepare aromatics (optional): In a medium saucepan over medium heat, sauté diced onion, garlic, and jalapeño until softened (3–4 minutes).
- Melt cheeses: Lower heat to low. Add Velveeta, cream cheese, and shredded cheddar to the pan. Stir frequently until cheeses are melted and smooth, taking care to avoid overheating.
- Add Rotel and seasoning: Stir in undrained Rotel tomatoes and ranch seasoning packet. Mix well.
- Adjust consistency: Gradually add milk or cream until queso reaches your preferred thickness. Stir to combine.
- Mix in optional extras: If using cooked ground beef, sausage, beans, or corn, fold them in now.
- Final taste test: Adjust seasoning if needed—add salt, pepper, or extra ranch seasoning for flavor balance.
- Serve: Transfer queso to a warm serving dish. Serve immediately with tortilla chips, veggies, or crusty bread.
Notes
- For a smoother queso, use Velveeta and cream cheese as your base cheeses.
- If queso thickens too much upon cooling, gently reheat and stir in a splash of milk.
- To keep queso warm during parties, use a slow cooker on low.
- For a spicy kick, add fresh jalapeños or hot sauce gradually.
- Queso can be made ahead and refrigerated; reheat slowly to maintain creamy texture.
- For a baked version, transfer queso to an oven-safe dish and broil until bubbly and golden on top.