32oz. block (or 2 lbs) Velveeta Queso Blanco Cheese*2 lbs of White American cheese works great too - dice it into cubes -see notes
2blocks (8 oz. each)cream cheese *do not use light or low fat cream cheese
1 cupheavy whipping cream *half and half works great too
1can (10 oz.)tomatoes with green chilies *I use rotel “Original)- see notes
1(4 oz. can)diced green chilies*I prefer “Hot” - see notes
1 1/2tspcumin
1tspchili powder *or more to taste
Optional for more heat - see notes below
1tspbottled jalapeno juice (from bottled jalapenos)*or a splash - this will add more heat and is optional
cut up or whole bottled jalapeños *for serving or added to the queso dip
Instructions
OPTIONAL STEP FOR SMOOTHER QUESO: In a blender add your canned tomatoes with chilies and canned green chilies (add both with their canned juice) and blend them until smooth or to your liking. (You can blend them completely smooth or leave them a little chunky).You do not have to do this. You can add them straight from the can if you like your queso chunky.
In a large saucepan or skillet, over medium heat, add your cream cheese and white velveeta cheese. (If using White American cheese add it now). Then add your heavy whipping cream. Stir it as it melts. Keep stirring until it is melted and smooth.
Next, add your blended up tomatoes and green chilies (if you blended them). Or just add the tomatoes and green chilies straight from the can with the juices. Stir them into the queso dip.
Add the cumin and chili powder. Adjust the seasonings to your liking. If you want more heat and are adding chopped or whole jalapenos (or the jalapeño juice),add it now. Stir it together. Adjust the seasonings as needed.
Serve and enjoy. You can also transfer this to a slow cooker so it will stay warm for serving. My slow cooker stays warm on the warm setting. Each slow cooker cooks and warms different, so the low setting can work great too. Stir occasionally if you are keeping it warm in a slow cooker.
Slow Cooker Instructions
You can heat this and make it all in your slow cooker. Dump in all of the ingredients together at the same time and stir it occasionally as it heat and melts. You can heat/melt it on high or low. If you are heating it and melting it on high you need to watch it very closely and stir often. Once it is all melted then turn it down to the “warm setting” or keep it on low and stir occasionally.
Notes
If you use White American cheese, cube it before adding it to the queso and watch it as it melts and heats so it doesn’t scorch.You can use any brand of diced tomatoes with green chilies. I know some brands are in a bit bigger can. A 14.5 oz can works great too. You can also choose the “heat level” of the diced tomatoes with green chilies to your liking. I know Rotel comes in “Mild, “Original” or “Hot”. Use whichever you like.I prefer “hot” green chilies. I have found the heat level isn’t much more than mild. Use whichever you prefer.Add more chili powder to taste. It will add more heat if you add more.You do not have to use the bottled jalapeños at all. This is optional to add some juice or the jalapeños for more heat. It is also optional to have them out in a dish for serving for people to add on their own.
Nutrition information is automatically calculated and should only be used as an approximation.