Original Ro-Tel Famous Queso Dip
This classic queso dip is always an expected and welcome addition at any party. The best way to serve it is in something that will keep it warm and pliable, like a chafing dish or something like the multi-pot buffet cookers. I sure do love this stuff! |
| Original Ro-Tel Famous Queso Dip |
I've also included my favorite variations at the bottom of the recipe - Beefy Cheeseburger Rotel Dip (pictured up at the top) that you can bump up with a packet of taco seasoning, Spicy Sausage Rotel Dip, Chili Con Queso, Cheesy Spinach and Bacon Rotel Dip pictured here,
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| Cheesy Spinach and Bacon Rotel Dip |
Yum, y'all. Want something else, a little bit different? Check out my White Cheese Rotel Dip too!
Here's how to make them.
Original Ro-Tel Famous Queso Dip and Variations
Ingredients
- 2 cans Ro-Tel diced tomatoes and green chilies, undrained
- 1 (2 pound) block Velveeta cheese product, cut into cubes
Instructions
- Combine undrained tomatoes and cheese in a 2 quart microwave safe bowl and microwave on medium high setting about 5 minutes or until melted and well blended, stopping several times to stir.
- Transfer to a small crockpot, chafing or warming dish to keep warm and smooth. Serve with corn chips, store bought or homemade tortilla chips or crackers.
Notes:
Substitute a mix of 1-1/2 (1 pound) blocks of Velveeta with 1 (8 ounce) block of cream cheese. Include a can of cream of mushroom soup and add grated or chopped onion or green onion.
Shrimp Rotel: Perfect for using shrimp leftover from a boil, or add in 1 pound of peeled and deveined, small shrimp, seasoned with salt, pepper, Old Bay and Cajun seasoning, then sauteed in butter until pink.
Beefy Cheeseburger Rotel Dip: Add 1 pound of browned ground beef to the classic recipe. Microwave and keep warm as directed.
Beefy Taco: Prepare as Beefy Cheeseburger above except saute 1/2 cup of onion with the beef and season with a packet of taco seasoning. Stir in one (8 ounce) taco sauce with the Rotel. Garnish with taco toppings such as guacamole, chopped onion, black olives, sour cream, green onion and chopped tomato, if desired.
Cheesy Taco: Prepare as Beefy Taco, except use 1/2 Velveeta and 1/2 of another cheese (cheddar, jack, pepper jack, swiss, etc.), plus 1/4 cup sour cream.
Spicy Sausage Rotel Dip: Saute 1/2 cup of chopped onion with 2 fresh jalapeno peppers, cleaned, seeded, ribs removed and chopped in some butter. Add 1 pound of mild or hot Jimmy Dean sausage and brown. Transfer all to 2 pound block of cubed Velveeta and 2 cans of Rotel. Microwave and keep warm as directed. Can also substitute a block of cream cheese for half of the Velveeta.
Chile Con Queso: Prepare as with spicy sausage above, except do not sub cream cheese and add in two (4 ounce) cans, chopped green chilies, undrained. I like the hatch, fire roasted green chilies.
Cheesy Spinach and Bacon Rotel Dip - To 1-pound of the cubed Velveeta, add 1 (10 ounce) package of frozen chopped spinach, thawed and drained, 1/2 of an 8 ounce package of cream cheese, cut into chunks, the Ro-Tel, undrained and 4-6 slices of bacon, cooked and crumbled, setting aside half of the bacon for garnish, if desired. Microwave and keep warm as directed. May also substitute 1/2 cup of your favorite salsa for the Rotel.
Chili Cheese Rotel Dip Variation: To the classic recipe, add in two cans of Wolf or Hormel, no bean chili. Microwave and keep warm as directed.
Chili's Skillet Queso Copycat: Prepare as chili cheese version above, omit Rotel and add in 1 tablespoon chili powder, 3 teaspoons paprika, 1 teaspoon cumin, 1/4 to 1/2 teaspoon cayenne, 1/8 teaspoon turmeric, and the juice of one lime. Stir in half and half or milk to desired consistency (about 1-1/3 cups or less). Serve in a heated cast iron skillet on a trivet, wrapping handle with silicone sleeve or towel.
Bob Armstrong Style Southwestern Dip: Brown 1/2 pound lean ground beef with 1/2 cup each red onion and red bell pepper, 1/2 rib celery chopped; drain. Add 1 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon each cumin, chili powder and garlic powder. Meanwhile, drain a can of Rotel, reserving liquid. Add liquid to microwave safe bowl along with another 1/2 cup each red onion and red bell pepper and 1/2 rib celery chopped; cook on high for 3 minutes.
Set aside 1/3 cup of the tomatoes for garnish, adding a tablespoon of chopped red onion. Add remaining tomatoes and 2 cups cubed Velveeta. Microwave 5 minutes on medium, stirring halfway. Transfer meat to a pie plate, top with the queso but do not stir. Garnish top with a scoop of sour cream, guacamole, the reserved tomatoes with onion and a few sliced, pickled jalapenos. Place on a warming tray to keep warm. May also be layered in individual cups for a party.
