I love dips. there is no doubt about that. From veggie dip to Mexican cheese dip, I’m all about the dip! This delicious queso dip is no joke, you guys. Most American queso dip recipes include Velveeta. I don’t have an issue with Velveeta per say, but, let’s face it, the stuff is highly processed. I don’t know if it would even pass as a cheese under laboratory testing. LOL! Anyway, there isn’t any fake cheese in the following dip recipe.
Grab yourself a bag of tortilla chips, I prefer Doritos and get to dipping!
1/2 lb Kraft Pepperjack Cheese – cubed
1/2 lb American Cheese (White) – cubed
1 cup whole milk (maybe more for thinning the dip out later)
8 oz Philadelphia cream cheese
1/2 cup Daisy sour cream
1 can Rotel (optional)
1 tsp McCormick garlic powder
1 tsp onion powder
1 tsp chili powder
Combine all ingredients in the slow cooker and cook on low for 1 1/2 to 2 hours, stirring every so often.
Or, in a medium-size saucepan, combine all ingredients and stir often while this is heating up. Then, transfer to a 2-quart crockpot once heated. Keep on warm to keep the dip “dippable” and enjoy!
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Quick Tip: Serve this yummy cheese queso dip with your favorite tortilla chips, pretzels, or even bread cubes.