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Queso dip topped with tomatoes, onions and cilantro in a white bowl

The Best Queso (Cheese) Dip

  • Author: Gitta
  • Prep Time: 10 minutes
  • Cook Time: 10 mnutes
  • Total Time: 52 minute
  • Yield: 6-8 servings 1x
  • Category: Appetizer
  • Method: Stove-top
  • Cuisine: Tex-Mex


This Queso Dip is the best!  It is creamy, smooth, and has the perfect level of spice.  Serve it with tortilla chips, or if you want a healthier option try broccoli or cauliflower florets.


  • 1/2 cup diced onion
  • 1 can Rotel tomatoes (do not drain)
  • 1 pound Velveeta, cubed
  • 1/2 pound Monterey Jack Cheese, shredded
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 3/4-1 cup chicken broth


  1. Combine diced onions and Rotel tomatoes in a medium saucepan.   Cook on medium heat until most of the liquid has evaporated and the onions are translucent.   Stirring occasionally
  2. Add the cubes of Velvetta.  Reduce heat to medium-low and cook until the cheese has melted. Stirring occasionally.
  3. Add the grated Monterey Jack cheese, cumin, and chili powder and cook until the cheese has melted, stirring occasionally.
  4. Add 3/4 to 1 cup of chicken broth until the dip is the desired consistency. 



  1.     Be sure not to use pre-grated cheese because it will not melt correctly and add a grainy texture which is not desirable.
  2.     Keep warm in a small crockpot.  

  *Nutrition Disclaimer


  • Serving Size: Tablespoon
  • Calories: 72
  • Sugar: 1.5 g
  • Sodium: 298.9 mg
  • Fat: 5.2 g
  • Carbohydrates: 2.1 g
  • Protein: 4.1 g
  • Cholesterol: 17.7 mg

Keywords: #appetizer #cheesedip #easy #queso