Cheesy Rotel Ranch Queso (Print Version)
# Ingredients:
→ Main Ingredients
01 -
450 g Velveeta cheese, cubed
02 -
1 can (284 g) Rotel tomatoes with green chilies, undrained
03 -
115 g cream cheese, softened
04 -
120 ml milk or heavy cream, plus more as needed
05 -
28 g ranch seasoning mix
06 -
0.5 tsp garlic powder
07 -
0.5 tsp onion powder
→ Optional Additions
08 -
225 g ground beef or sausage, cooked and drained
09 -
Fresh cilantro or parsley, chopped, for garnish
# Instructions:
01 -
In a skillet over medium heat, cook ground beef or sausage until browned and fully cooked. Drain excess fat and set aside.
02 -
In a large saucepan or slow cooker, add cubed Velveeta and softened cream cheese. Heat on low, stirring occasionally, until completely melted and smooth.
03 -
Add Rotel tomatoes with their juices, ranch seasoning mix, garlic powder, and onion powder to the melted cheese mixture. Stir thoroughly to combine.
04 -
Gradually pour in milk or heavy cream while stirring, until the dip reaches your preferred consistency. Continue stirring until smooth.
05 -
If using, stir in the cooked ground beef or sausage. Continue heating for several minutes to blend flavors, stirring occasionally.
06 -
Transfer the queso to a serving bowl or keep warm in a slow cooker. Garnish with chopped fresh cilantro or parsley if desired, and serve hot with tortilla chips, pretzels, or sliced vegetables.
# Notes:
01 -
Ensure the dip stays warm during serving by using a slow cooker on the 'warm' setting to prevent thickening.
02 -
Adjust milk or cream slowly to achieve desired dipping consistency; the warmer the dip, the thinner it will appear.