Easy 5-Ingredient Queso Dip for Football Sundays
This creamy, cheesy queso dip comes together in just 10 minutes with only five simple ingredients. Perfect for game day, it’s a crowd-pleasing alternative to store-bought versions, with a smooth texture and customizable heat.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 1 pound block of white American cheese, cubed
- 1 can (12 ounces) evaporated milk
- 1 can (10 ounces) Ro*Tel Original diced tomatoes and green chilies, undrained
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin (optional but recommended)
Instructions
- Cube the 1-pound block of white American cheese into small, uniform cubes, about 1/2 inch each. Set aside.
- In a medium saucepan, combine the evaporated milk and undrained Ro*Tel. Whisk briefly.
- Add the garlic powder and cumin (if using). Stir to distribute.
- Place the saucepan over medium-low heat. Heat gently for 2-3 minutes until small bubbles form around the edges.
- Add the cubed cheese gradually, about one-third at a time, stirring constantly until mostly melted before adding the next batch.
- Continue stirring for 2-3 minutes after all cheese is added, until the queso is smooth, glossy, and pourable.
- Taste and adjust seasoning if needed. Add a splash of milk if too thick, or simmer briefly if too thin.
- Serve immediately with tortilla chips, pretzel bites, or fresh vegetables.
Notes
Low and slow heat is essential to prevent the cheese from seizing. Add cheese gradually for a silky texture. If the queso separates, remove from heat and whisk in a splash of evaporated milk. Leftovers can be stored in the fridge for up to 5 days and reheated gently.
Nutrition
- Serving Size: 1/4 cup
- Calories: 220
- Sugar: 3
- Sodium: 800
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 6
- Protein: 12
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