Quarterback Dip

Game day just got cheesier! 🏈 This homemade Quarterback Dip is the ultimate touchdown—creamy real cheese queso loaded with cheddar, Monterey Jack, cream cheese, Rotel, jalapeños, and a kick of cumin. Way better than the processed stuff! Perfect for Super Bowl parties or any tailgate.

Course Appetizer

Cuisine American

Keyword dips, Football Party Food, Football themed party, real cheese queso, Rotel cheese queso

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 231kcal

Author Evelyn Osborn

Equipment

medium saucepan
Small slow cooker to keep dip warm while serving

Ingredients

2 Tablespoons Olive Oil
4 green onions chopped
3 Tablespoons flour
1 teaspoon cumin
1 pint half and half
1 8 ounce package cream cheese softened
1 cup cheddar cheese shredded
1 cup Monterey Jack cheese shredded
1 10 ounce can Rotel
4 pickled jalapeños diced
chili powder for garnish
diced green onions for garnish, optional
tortilla chips

Instructions

Heat the olive oil in a medium saucepan over medium-low heat. Add the chopped green onions and jalapeños, then sauté for about 2 minutes until softened.
Stir in the flour and cumin. Cook for 1 minute, stirring constantly, until everything is well blended and fragrant.
Gradually pour in the half and half while stirring continuously. Bring the mixture to a gentle simmer.
Remove the pan from the heat and add the cream cheese, stirring until it’s fully melted and smooth.
Return the pan to low heat. Add the shredded cheddar and Monterey Jack cheeses, stirring until completely melted and fully incorporated.
Stir in the Rotel (with its juices) and heat through thoroughly—do not let it boil.
Transfer to a serving bowl, a heated fondue dish, or a small crockpot to keep warm. Serve hot with tortilla chips, veggie sticks, or your favorite dippers.

Notes

Note: Can be made ahead. Transfer to a microwave-safe dish, cover with plastic wrap, and refrigerate. To reheat, microwave on high for 3–4 minutes, stirring once every minute, until hot and steaming.

Nutrition