Velveeta Queso Recipe (Rotel Dip) - The Cookie Rookie® (2024)

FAQs

How do you keep Velveeta queso creamy? ›

You can melt Velveeta in the microwave or in a double boiler. You'll want to cut the cheese into chunks and add a little milk before you start melting though. About 1/4 cup milk for each half pound of cheese seems about right.

ROTEL Dip will start to get harder as it cools down. You can avoid this by serving it hot as soon as you can. I like to serve this in a small slow cooker on low or warm setting, to keep it warm the entire time.

Many people think it contains goat cheese, but what you customarily find in restaurants is made from easy melt white american cheese, purchased thru suppliers or large supermarkets."

Queso is what Texans refer to melted processed cheese mixed with Rotel or generic canned diced tomatoes and peppers. Nacho cheese is what midwesterners, in particular, refer to the same basic melted processed cheese sans the diced tomatoes and peppers.

Add milk, if desired.

Velveeta cheese can turn into a burnt, lumpy, and thick mess when you melt it using this method, but you should be able to prevent all of that from happening by adding up to 7 Tbsp (105 ml) of milk to the pan when the cheese is only partially melted.

Evaporated milk makes for a smoother tasting Velveeta Cheese Dip. It sounds a bit strange, but it's a huge difference-maker, especially when it comes to the pace at which the dip hardens. If you don't have evaporated milk, you can sub in fresh milk or even water.

The ratio of milk to Velveeta will depend on your desired level of thickness. You can add fresh, chopped red and green peppers and fresh chopped white onions. The water from the vegetables will thin the Velveeta, and the dip will be more interesting.

Adding a bit of cream cheese to your Rotel dip can help thicken the dip to the perfect consistency for layering on a chip and also lend an unparalleled rich, lush creaminess and rich and tangy flavor that complements the other cheeses perfectly (regardless of the cream cheese brand you use).

Flour or cornstarch can both thicken a liquid. In a small separate bowl, mix a tablespoon of either flour or cornstarch with 2 tablespoons of cheese sauce until the mixture is smooth. Add the mixture back to the milky cheese sauce, and stir until combined and desired thickness is achieved.

Scanning the internet and the supermarket shelf, we realized that the cheese sauces are divided into two basic categories: Queso Dips, which include some amount of heat, spices, and other flavorings, and Cheese Dips, which are cheese and little else.

What do Mexicans call queso dip? ›

Queso Fundido: A Mexican variation of queso dip that typically includes melted cheese mixed with cooked chorizo (spicy sausage), mushrooms, or other savory ingredients. It's often served in a skillet and meant to be scooped up with tortillas.

Asadero Cheese

Because of its spectacular melting properties, it's an ideal base for queso on nachos, burritos, tacos, enchiladas or any Mexican dish.

If you're wondering what is queso made of, you needn't look much further than the name. It's mostly cheese. Beyond that, there is usually tomato, onion, and jalapeños or chiles for some added heat. Add in evaporated milk and cornstarch for thickening, and viola!

One of the best things about Rotel dip is that it's totally customizable: opt for Velveeta Jalapeño Cheese if you're craving an extra kick; fold in some cream cheese for an additional layer of rich flavor; or stir in cooked sausage for an appetizer that's extra hearty.

Velveeta may look like cheese, smell like cheese, and even taste like cheese, but it is technically classified as a “pasteurized process cheese product.” Though Velveeta was originally made from real cheese (sure it was runoff, but still), it is now mainly whey protein concentrate, milk protein concentrate, milk, fat, ...

For dips, you'll want to use a tablespoon of cornstarch per pound of cheese, then add at least five ounces of evaporated milk. After that, you can use more evaporated milk to thin out your dip as much as you need.

Storing Cheese

Always re-wrap cheese in fresh wrapping, preferably in waxed or parchment paper, after the cheese has been opened to avoid having the cheese dry out or pick up other flavors.