Best Meaty Queso Dip Recipes

EASY QUESO DIP

Steps:

• Stovetop method: Bring 1 inch of water to a boil in a medium saucepan. Reduce the heat to medium-low and place a bowl inside the pot to create a double boiler. (The bowl should be big enough to rest above the rim of the pot without the bottom touching the water.) Add both cheeses, the half-and-half, garlic, jalapeño, and ground black pepper, then stir to combine. Cook, stirring occasionally, for 5 to 10 minutes, until the cheese is melted and the dip is creamy. Stir in the green chilies.
• Slow cooker method: Combine both cheeses, the half-and-half, garlic, jalapeño, and ground black pepper in the base of a slow cooker, and stir to combine. Cover and cook on high for 50 minutes, stirring once half-way through. Stir in the green chilies. Transfer to a serving bowl or reduce the temperature of the slow cooker to warm and keep covered until ready to serve.
• Top with diced tomatoes, cilantro, and sliced jalapeño. Serve immediately.

MEATY QUESO DIP RECIPE (VELVEETA AND ROTEL)

Steps:

• Prepare by cutting up the Velveeta into cubes.
• Start by heating a large pan over medium high heat, greased with cooking spray. I like using one with tall sides as we will be melting the cheese straight into this pan.
• Once heated, add the ground beef and let it brown for about 2 minutes per side, then start breaking it up. After the beef is browned on both sides, start breaking it up. Sprinkle on the taco seasonings and continue to break up the beef, mixing until it is completely cooked.
• Once cooked, add in the rotel and the cubes of Velveeta. Reduce the heat to medium and continue to stir everything until the Velveeta is completely melted, it should take about 10 minutes for it to melt. (or bake in the oven for 30 minutes at 375 degrees, or in the crock pot for two hours on low)