Queso Dip
By Matt Hussey
- Prep
- 10 min
- Cook
- 20 min
- Difficulty
- Medium
Ingredients
- 1 lb Velveeta cheese, cubed
- 1 block cream cheese
- 2 cans Rotel diced tomatoes with green chilies
- 1 medium onion, diced
- 2 fresh jalapeños, diced (remove seeds for less heat)
- 1 tbsp avocado oil
- Pinch of salt
- Splash of milk (optional, for thinning)
Directions
- Dice the onion and jalapeños.
- On the Blackstone, heat avocado oil and add the onion, jalapeños, and a pinch of salt. Cook for 3–5 minutes, stirring occasionally, until softened.
- In a disposable or cast-iron pan, add the Velveeta, cream cheese, and Rotel.
- Stir in the sautéed onions and jalapeños.
- Place the pan on the Blackstone (or grill/oven). Stir every few minutes until everything is melted and smooth.
- Add a splash of milk if you prefer a thinner dip.
