Rotel Ranch Queso (Print-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
0.5 tsp onion powder
02 -
28 g ranch seasoning mix
03 -
120 ml milk or cream, a splash more if the dip feels too thick
04 -
115 g cream cheese, let it get soft first
05 -
1 can (284 g) Rotel tomatoes with green chilies, leave the juice in
06 -
0.5 tsp garlic powder
07 -
450 g Velveeta, cut into chunks
→ Optional Additions
08 -
Bunch of fresh cilantro or parsley, chopped up for the top
09 -
225 g ground beef or sausage, cook it and drain the grease
# Step-by-Step Directions:
01 -
Scoop the queso into a bowl or just leave it in the slow cooker on warm. Sprinkle parsley or cilantro on top if you want. Dig in while it's still hot with chips or veggies on the side.
02 -
Dump in your cooked beef or sausage if you're using it. Let it all heat through for a few minutes. Stir every now and then so it's all blended and tasty.
03 -
Slowly pour in your milk or cream while stirring. Keep going till it's as runny or thick as you want. Keep mixing until it's silky smooth.
04 -
Toss the undrained Rotel, ranch powder, onion, and garlic powders into your melted cheeses. Give it all a good mix so everything's blended together.
05 -
Pop your Velveeta cubes and soft cream cheese in a big pot or your slow cooker. Set it to low and stir now and then until it's gooey and melted.
06 -
Sizzle your ground meat or sausage in a frying pan on medium. Cook all the way, then pour off the fat and put it to the side.
# Helpful Notes:
01 -
Want your queso to stay nice and melty? Keep it in a slow cooker on warm to stop it from getting stiff.
02 -
Pour in cream or milk bit by bit so you don't end up with soup; heat makes it look runnier too.