Queso, a.k.a. best cheese dip ever, is a very special gift to mankind. This Easy Queso recipe is creamy, silky Velveeta cheese dip made with Velveeta cheese and Rotel (tomatoes and green chiles), and isready under 15 minutes!
Served with tortilla chips or on nachos, this Velveeta Rotel Queso the perfect appetizer for game day, parties, or a side to your favorite Mexican or Tex-Mex meal. Keep reading to learn about everything you need to make this easy queso recipe that also tastes like a million bucks!
What is Velveeta queso dip?
Technically short for chili con queso, queso is a cheese dip – a common appetizer in Tex-Mex cuisine (fusion of Texan and Mexican cuisine).
It is a bowl of warm, melted cheese with seasonings and ingredients such as tomatoes and chili peppers (that’s where the Velveeta and Rotel come in), served with corn chips.
To the first person who said ‘hey, let’s melt some cheese!’ – the world has benefited from your ingenuity, so thank you thank you thank you. Because life certainly got yummier since then.
An Easy Queso Recipe
My husband is a lover of all cheese dips. Queso is always present when we have Mexican food.
You need to thank my husband for this easy queso recipe. He came up with this simple Velveeta Rotel queso recipe and has been making it since high school.
We have tweaked some components of it slightly since then to come up with what you’ll see in the recipe card below (i.e. the best queso recipe EVER), but this is a tried and true recipe from my hubs.
What also takes this Velveeta cheese dip recipe to the next level is chicken broth. It gives homemade queso that added dimension of flavor and blends seamlessly with that cheese.
It is such a good one I knew I had to include it in the blog. Good things are meant to be shared. 🧡
This is a very easy queso recipe…but one filled with incredible flavors.
Here’s why it’s so easy:
- Ready under 15 minutes.
- Made with Velveeta cheese (important!!). It is a cheese product that melts beautifully and quickly, and gives the cheese dip a nice creamy texture.
- A total of 6 simple ingredients! And you probably already have most of them in your pantry!
Ingredients
It is super quick, only six ingredients (yes, SIX!) and takes less than 15 minutes to make this amazing Velveeta Queso. Here’s what you need:
- Velveeta cheese: A shelf-stable, processed cheese product made from a blend of natural cheeses, whey, milk proteins, and emulsifying salts. It’s the perfect cheese for queso because Velveeta melts beautifully and gives the dip a super creamy, smooth texture.
- Rotel tomatoes: A canned mix of diced tomatoes and green chilies — a total MVP in Tex-Mex cooking. I use it in so many recipes, including Crispy Baked Chicken Tacos, Chili Cheese Dip, and Slow Cooker Chicken Taco Soup.
- Chicken broth: An important ingredient that brings an added dimension of flavor to this easy queso. Most Tex-Mex and Mexican restaurants add this to their queso — that’s why it tastes so good! Avoid substituting with water; if you do, add some chicken bouillon to bump up the flavor. Chicken stock or chicken bone broth works too.
- Garlic powder: Makes the queso more flavorful.
- Chili powder: A classic Mexican spice that also contributes to the flavor of the cheese dip.
- Smoked paprika: A smoky spice that is a must!
- Cilantro: Chopped and optional, but a fresh, herby garnish that brightens up the finished dip.
How to make Velveeta Cheese Dip
Step 1: Bring everything to the pot to boil
Bring chicken bone broth and Rotel to a boil in a pot, then add Velveeta cheese (cubed into smaller pieces so it is easier to melt).
Once cheese melts, give it a stir (you can use a spatula or a whisk), then add garlic powder, chili powder, and paprika.
Bring the mixture to a boil and cook until queso is smooth, and at your desired consistency.
Feel free to add more chicken broth at anytime if you want to make queso less thick.
Step 2: Serve with chips on the side
Serve this easy queso warm with corn chips on the side. That’s how easy it is!
Pro tip: you don’t want queso to sit out for too long before serving, because then queso will harden.
This easy Velveeta queso is perfect for Cinco de Mayo, game day, Super Bowl Sunday, parties, gatherings, or as a side for your favorite Mexican meal any day!
Warning: it is very, very hard to stop at one bite.
Proceed with caution. ❤️
Variations
If you would like to add more ingredients to make a more complex version of Velveeta Rotel queso, here are some other yummy ingredients to add:
- Tabasco: Provides extra spice and a tangier spin. A little goes a long way.
- Cayenne pepper: A good add if you like heat! A little goes a long way here too.
- Taco seasoning: Can be used in place of or in addition to the spices suggested in this recipe.
- Other spices: Besides chili powder and paprika, try cumin, Mexican oregano, or onion powder in addition to or in place of what’s listed. Add some serrano or jalapeño peppers for even more kick!
- Cilantro: Adds a fresh burst of flavor when you bite into it — great as a finishing garnish.
- Other garnishes: Cubed tomatoes, extra smoked paprika, or a drizzle of hot sauce.
- Ground beef or chorizo (ground sausage): Want to add protein? Stir in cooked ground beef or chorizo, or add it at the end as a garnish.
Make Ahead, Storage, and Reheating
Make ahead: Queso is best made fresh since it’s ready in 15 minutes anyway, but if you want a head start, you can make it up to a day ahead. Just know it’ll need a little extra love when reheating (more on that below!).
Storage: Store leftover Velveeta queso in an airtight container in the fridge for up to a week. It will firm up quite a bit once chilled…that’s totally normal for cheese dips.
Freezing: I don’t recommend freezing this Velveeta cheese dip. Velveeta tends to get grainy and separate once thawed, and you’ll lose that silky texture that makes this dip so good.
Reheating on the stovetop: Add a few tablespoons of chicken broth to the queso in a pot and heat over medium, stirring continuously, until it comes back to a boil and turns smooth again.
Reheating in the microwave: Add a teaspoon or two of chicken broth or water, then microwave in 30-second increments, stirring after each one, until the queso is warm and smooth.
How to Serve
Tortilla chips are the obvious choice, but this queso is just as good in other places. Drizzle it over French fries, tater tots or a baked potato for an easy loaded side. Spoon it into tacos or burritos for extra cheesy goodness, or use it as a topping for nachos.
A few readers have even used leftovers on scrambled eggs for a Tex-Mex breakfast twist! I highly recommend it on my Breakfast Tacos!
Tips and Tricks
Here are a couple of things you need to know when you make this easy Velveeta and Rotel Queso recipe!
- Use cheese that melts easily: That’s why we are using a process cheese such as Velveeta. It melts like a dream (and it tastes really good too!) and that is key to success for a good queso.
- Cube the Velveeta small: Smaller cubes melt faster and more evenly, so you’re not left stirring forever waiting for one stubborn chunk to dissolve.
- Cook under medium low heat and stir continuously: Low heat and constant stirring is needed when cooking queso in the pot to avoid it sticking to the bottom of the pot.
- Adjust consistency: Add more chicken broth at any time during cooking to dilute the queso if needed. If you want to thicken it further, keep boiling and stirring for a few more minutes. Keep in mind that queso does thicken up after sitting for a while.
- Taste as you go: Velveeta and Rotel both carry some saltiness already, so taste before adding any extra salt…you likely won’t need it.
- Double it for a crowd: This recipe scales up easily. Just use a bigger pot and stir a little longer since there’s more volume to melt through.
- Keep it warm for parties: Transfer finished queso to a small slow cooker on the “warm” setting to keep it dippable for hours. Stir occasionally and add a splash of broth if it starts to thicken up too much.
- Serve it fresh: Queso is at its silkiest right after cooking. It firms up the longer it sits, so time it close to serving if you can.
Frequently Asked Questions
Yes you can but do note that a lot of cheese are hard to melt and the cheese sauce will not be smooth. I find that Velveeta melts the best and makes a better queso dip than say cheddar or even mozzarella. Oftentimes if you do use a non-processed cheese, you’ll want to make a roux and use flour or cornstarch to thicken. One common option is to use white American cheese to make queso blanco (white queso). If experimenting with other cheeses, be sure to use pre-shredded cheese or cube them up small for easy melting.
A small slow cooker on the warm setting works great. Stir it occasionally and add a splash of chicken broth if it starts to thicken up too much while sitting out.
Yes! Add everything to the slow cooker and cook on low, stirring occasionally, until the cheese is fully melted. You may want to use a little less chicken broth since it won’t reduce the way it does on the stovetop.
This usually happens if the cheese cooks over heat that’s too high, or if a non-melting cheese was used instead of Velveeta. Keep the heat at medium-low and stir often for the smoothest results.
Store leftover queso in an airtight container in the refrigerator for up to a week.
– To reheat queso in the microwave, add a teaspoon or two of chicken broth or water, then microwave at 30 seconds increment. Every 30 seconds, remove from microwave and stir queso. Keeping doing that until queso is warm and smooth.
– To reheat queso in a pot, add a few tablespoon of chicken broth to queso in the pot, heat under medium heat until it comes to a boil. Stir continuously.
ENJOYED THIS RECIPE? Tell us what you think by leaving a rating and review below! 🤍
More Mexican Recipes
- Homemade Chunky Guacamole
- Mexican Chicken Casserole
- Instant Pot Mexican Rice
- Pico de Gallo Stuffed Avocado
- Chipotle Chicken Tostadas
- Instant Pot Chicken Enchiladas
- Slow Cooker Taco al Pastor (by my friend Tania at Cooking for my Soul!)
Easy 15-Minute Queso (Velveeta Queso)
Ingredients
- 1/2 cup Chicken broth more if needed
- 10 oz Rotel tomatoes
- 1 lbs Velveeta cheese cubed
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- cilantro chopped, optional
Instructions
- Add chicken broth, Rotel tomatoes to a pot. Bring to a boil. Then add cubed Velveeta cheese, garlic powder, chili powder, and smoked paprika. Lower to medium low heat and stir continuously.
- Add more chicken broth at anytime to dilute it if it becomes too thick.
- Once queso is smooth, cheese is dissolved, and queso reaches desired consistency, remove from heat.
- Serve immediately with chips. Optional: Garnish with cilantro. Enjoy!
Cinco de Mayo perfection ! Thank you !
Yes!! You are so right!! 🙂
Made this for a girls’ night, and everyone loved it! Several of my friends wanted the recipe. I loved the smoked paprika. I had never even heard of that before. I’m not even a big cheese dip fan usually, but I couldn’t stop eating this. Thanks for another good recipe.
Thank you for trying it Allie! I am so glad you and your friends love the recipe. I definitely like the smoked paprika in there too, it gives it a nice, deep smoky flavor. You are now making me crave for cheese dip…might have to make it this weekend! ?
I made this yesterday and it was a hit. I kept it on the back burner while my boyfriend and I made tortillas for taco night and he devoured it as he stood at the stove flipping tortillas. I also put some inside my tacos for the ultimate cheesy taco experience. Yum!
Thanks so much for the feedback and review, Rikki! This is also a favorite in our household. Whenever we make it we cannot stop eating it as well! Haha. Quite addictive I must say. 🙂 I am so happy you and your boyfriend like it!
Can you make this in a small crockpot instead of on the stove?
Yes! I think that should be fine! You may need to use less chicken stock so that queso is not overly diluted. Typically queso will not thicken as much when cooking in the slow cooker.
MMMM so delicious and I just love how this comes together in only 15-minutes!
Thank you so much! 🙂
SO YUMMY!!
So glad you like it! 🙂
Super easy to make – Deliciousness to last days and multiple meals. Drizzling it all over our chips and burritos, and hopefully enough to last us another round of tacos and snacks!
That sounds amazing!!!
Melty queso is the BEST! Made your dip for a get together and it didn’t last long, everyone loved it.
That’s great! So glad everyone loved it!
I absolutely loved this queso recipe. I’ve made many in the past but this one is my go-to. Delicious every time.
I am so glad this one worked out for you! Thanks so much for sharing!
So creamy, delicious and beautifully spiced! Making it again this week for Taco Tuesday!
That’s awesome! Glad you enjoyed it, Kathi!
DELISH! Thanks for the recipe!
Thank YOU for making it!
We’ve made a lot of queso and this one has been by far the most requested. Super simple. Perfect flavor.
Thank you so much! Happy to hear that!
THis is the ultimate easy, cheesy queso! Saving it for all my parties!! I love the easy to follow instructions to make this too.
Thanks Jennifer! Glad you like this recipe!
Holy yum! This is my new favorite queso recipe! It came out so tasty and perfect.
I always love to hear that!!!
The only time I used processed cheese is to make dips like this! It’s just so good. Thanks for sharing.
Same, Dee, SAME!!
If I used water in place of chicken broth would I be sacrificing flavor? I have a grand daughter who is vegetarian.
Yes it would. I would use vegetarian broth instead of chicken broth – it’ll give the queso more flavor compared to water.
I used milk! that’s how I grew up with it. this recipe was great for reminding me the proportions of liquid/Velveeta/Rotel.
Is there anything else, besides chips, this dip is good on? Baked potato? Thanks, it’s deliious.
I love it on french fries! Queso with baked potato sounds delicious too!
We have made served this for years at parties. I use a 6 qt crockpot on low and use 2 lbs Velveeta, 2 lbs Mexican Velveeta, 20 oz diced tomatoes, and 2 lbs mild sausage, & 1/2 cup milk. As the party starts, check consistency and add milk as needed to maintain consistency. Also, use a crock pot (slow cooker) bag for quick and easy clean up. Don’t forget the dipping chips! This serves 20-25 people.
Thank you for sharing your modifications, and how you keep it warm over time at parties…so helpful!
Very informative and helpful. i will use the Velveta as suggested because they have a white Queso variety.
That’s a great idea!
My mom use to make this almost exactly the same but she would used milk instead of chicken broth. I’ve made this chicken broth version a few times and I think it has a better flavor and more authentic texture to restraunt queso.
I’m so glad you enjoyed the recipe!
Delicious! My daughter adds sautéed green onion and sriracha. So good!
Yum! Thanks for sharing!!