Cheesy Rotel Ranch Queso (Print-Friendly Version)
Creamy queso with Velveeta, Rotel tomatoes, ranch, and savory meat, perfect with chips or veggies.
# What You’ll Need to Make This:
→ Main Ingredients
01 -
450 g Velveeta cheese, cut into cubes
02 -
1 can (285 g) Rotel tomatoes with green chilies, mild or spicy, including juices
03 -
115 g cream cheese, softened
04 -
120 ml milk or heavy cream, amount as needed for desired consistency
05 -
28 g ranch seasoning mix
06 -
0.5 tsp garlic powder
07 -
0.5 tsp onion powder
→ Meat Option
08 -
225 g ground beef or sausage, cooked and drained (optional)
→ Garnish
09 -
Fresh cilantro or parsley, chopped (optional)
# How to Prepare:
01 -
Heat a skillet over medium heat. Add the ground beef or sausage and cook, breaking it apart with a spoon, until browned and cooked through. Drain excess fat and set aside.
02 -
In a large saucepan or slow cooker set to low, combine the cubed Velveeta cheese and softened cream cheese. Stir occasionally until both are thoroughly melted and smooth.
03 -
Add the entire can of Rotel tomatoes with green chilies, including their juices, into the melted cheese mixture. Stir in ranch seasoning mix, garlic powder, and onion powder until evenly distributed.
04 -
Gradually pour in milk or heavy cream, stirring continuously, until the dip achieves your preferred creamy texture.
05 -
If meat is being used, fold the cooked ground beef or sausage into the queso. Continue to heat for several minutes to allow the flavors to meld.
06 -
Transfer the warm queso to a serving bowl or keep warm in a slow cooker. Garnish with freshly chopped cilantro or parsley if desired. Serve immediately with tortilla chips, pretzels, or assorted vegetables.
# Extra Tips:
01 -
For best texture, serve the queso hot and stir occasionally if using a slow cooker to prevent a skin from forming.
02 -
Adjust the amount of milk or cream based on your preferred dip thickness.