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Friday, May 27, 2011

Ro-Tel's Famous Queso Dip

People in the know just call it Queso, pronounced KAY-so, preferably with a Texas twang.

According to MBB, an accomplished Queso Dip Maker, when she brings Queso to a potluck, it's gone almost immediately. She says it's not unusual to see disappointed people swipe their fingers around the crock pot's interior to gather up just a wee bit more.

Last week we went to a get together in Iowa City and brought our contribution. "Is it queso?" asked a literary type, hope like a thing with feathers in his voice. "Sorry, it's potato salad." I swear I saw something fly away.

Ro-Tel's Famous Queso

You'll need one 10 oz can of Ro-Tel tomatoes and green chiles. This comes in different levels of heat. I chose the mild one because we know you have a delicate constitution.

1- 16 oz package of Velveeta-Cut this into cubes.

Then all you do is this:

  1. Combine undrained tomatoes and cheese in medium saucepan.
  2. Cook over medium heat 5 minutes or until cheese is completely melted and mixture is well blended, stirring frequently.
  3. Serve warm as a dip with tortilla chips or crackers. I also like to dip cut up celery and carrot sticks in this queso as well. I don't feel quite so evil that way.
MBB has some friends who add other ingredients to their queso, like stirring in some sour cream or adding browned ground beef which makes it almost a meal. 

You can keep it warm in a crock pot, but usually the Queso is all gone before it cools.


  1. i think this sound sooo '50's...i'll have to try it...theer

  2. We also add a pound of spicy sausage. YUMMY!!! Diane

  3. Now that sounds scrumptious!


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