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- 1 lb pepper jack cheese
- 8 oz full-fat cream cheese
- ½ cup full-fat sour cream
- 1 10oz can original Rotel tomatoes & green chilies, drained
- ¾ cup whole milk (if needed)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
*NOTE: I have gotten mixed feedback about using low-fat substitutions so use full-fat dairy for best results!*
*NOTE 2: For smoother queso, try using half white American cheese and half pepper jack!*
In a medium pot over LOW heat, combine the cheese, cream cheese, sour cream, and Rotel.
Let the mixture heat until the cheeses melt and a smooth cream forms, stirring often. This should take 15-20 minutes. Add the spices if desired. Add milk if needed.
Once melted, serve immediately, or transfer to a slow cooker with a “warm” setting to keep dip warm and melted. Enjoy!
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