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Queso dip (Mexican Dip)

Our easiest Queso dip or Mexican Dip from this two ingredient cheese dipping sauce recipe. You can also make it a spicy nacho cheese recipe by changing only one ingredient.
Course Appetizer
Cuisine American, Mexican
Keyword Mexican Dip, nacho cheese, Queso dip, spicy nacho cheese recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24
Calories 50kcal
Author Evelyn


Regular Nacho Cheese Queso Dip

  • 1 16 oz Package Velveeta Cheese
  • 1 10 oz can Rotel Original chopped tomatoes and green chilies
  • Tortilla Chips


  • 1 16 oz Package package Velveeta Cheese
  • 1 10 oz can Hot Rotel diced tomatoes and habaneros
  • Tortilla Chips


  • Cut the Velveeta into squares and place in a medium saucepan. Then drain the liquid from your Rotel tomatoes and add to the cheese cubes. Heat over medium heat.
  • Stir frequently until the cheese is completely melted and both ingredients are very well combined.
  • Spoon your Queso or nacho cheese dip into a warmed small cast iron skillet or casserole dish and serve with tortilla chips. Note: This Queso can also be placed in a mini slow cooker or mini crockpot to keep it warm longer.


Note: if you want a thinner texture to the dip, do not drain the Rotel.


Calories: 50kcal | Protein: 1g | Fat: 3g | Saturated Fat: 1.5g