Rotel Ranch Queso (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
0.5 tsp onion powder
02 -
28 g ranch seasoning mix
03 -
450 g Velveeta cheese, chopped into pieces
04 -
120 ml milk or heavy cream, plus extra if you want it thinner
05 -
1 can (284 g) Rotel tomatoes with green chilies, don’t drain
06 -
0.5 tsp garlic powder
07 -
115 g cream cheese, let it soften first
→ Optional Additions
08 -
Fresh cilantro or parsley, chopped up for the top
09 -
225 g ground beef or sausage, cooked and grease drained off
# How to Make It:
01 -
Scoop the queso into a bowl, or just let it hang out on warm in the slow cooker. Sprinkle with parsley or cilantro if you’d like. Grab your favorite chips, pretzels, or even veggie sticks, and dig in while it’s hot.
02 -
If you went for meat, add the cooked beef or sausage now. Let everything get nice and cozy together, keeping it over heat for a few more minutes, stirring every so often.
03 -
Slowly pour in some milk or cream while stirring. Stop once you’re happy with how thick or runny the dip looks. Give it a couple more stirs just to make sure it’s good and smooth.
04 -
Drop the Rotel (juice and all), ranch mix, garlic, and onion powder into your melted cheese. Stir it all up really well so everything mingles.
05 -
Pop Velveeta cubes and cream cheese into a big pan or your slow cooker. Set the heat to low. Stir off and on until it turns into a creamy, melty pool.
06 -
Fire up a skillet and cook that ground beef or sausage over medium. Let it brown nicely and make sure it’s done. Drain out any extra fat, then let it sit until you’re ready to use.
# Additional Tips:
01 -
To keep your dip nice and smooth, leave it on ‘warm’ in your slow cooker so it doesn’t stiffen up.
02 -
Don’t dump all the milk in at once. Add a bit at a time until you like how dippable it is. Remember, warmer dip will seem thinner.