Let's get real here, cheese is probably one of my ALL TIME FAVORITE ingredients to work with. From garlic cheesy bread to a bread bowl cheese dip, we now are making some homemade Queso!! With the Super Bowl just around the corner, this dip will surely be a game winner!
The total time to make this dip is about 20 minutes all in! The ingredients are fairly simple but may require a quick grocery storer run to get everything! Also, I want to point out that it is best to get blocks of cheese and grate it yourself, as this cheese melts much better! You'll be serving up cheesy goodness in no time! So let's jump into what we need!
INGREDIENTS
1 cup heavy cream
1/2 cup or 4 oz. cream cheese, softened and at room temperature
2 cups freshly shredded Monterey Jack cheese (8 oz. block)
2 cups freshly shredded sharp white cheddar cheese, or your preferred cheddar (8 oz. block)
10 oz. can Rotel diced tomatoes and green chiles, drained
1 small jalapeño chopped (optional!)
1 teaspoon hot sauce, or to taste (I use Franks)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cumin
To start, grab a medium sauce pan and head up the cream for a few minutes, and make sure to keep stirring so it doesn't burn. Add in your cream cheese and whisk that until it is completely melted and smooth. Take the shredded cheese and begin adding it to the pan, stirring to continue to make sure it melts. Get it to a nice creamy texture.
Take the pan off of the stove. Next add in the Rotel tomatoes, jalapeño, hot sauce and spices. Mix the cheese until it is all nice and smooth.
It might seem a little runny right now but the cheese will thicken as it cools. I like to serve mine a little more on the room temperature side, but that is a personal preference!
Serve the dip with your choice of accompaniment! I prefer chips but veggies are also a great choice! Any leftovers can be refrigerated and reheated later on!
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