Velveeta Queso Recipe (Rotel Dip) - The Cookie Rookie® (2024)

FAQs

How do you keep Velveeta queso creamy? ›

HOW TO KEEP YOUR DIP FROM GETTING HARD. As mentioned earlier, evaporated milk will help slow down the pace at which your Velveeta Cheese Dip hardens. However, if you want to keep it from hardening altogether is to serve it out of a crockpot.

How do I keep Rotel Dip from getting hard? Rotel Dip will start to get harder as it cools down. You can avoid this by serving it hot as soon as you can. I like to serve this in a small slow cooker on low or warm setting, to keep it warm the entire time.

Many people think it contains goat cheese, but what you customarily find in restaurants is made from easy melt white american cheese, purchased thru suppliers or large supermarkets."

In fact, to some Texans, queso is simply “Rotel dip.” But why? Eater's Kayla Stewart recently set out to learn how the canned blend of tomatoes, chiles, and spices, became such a vital part of any queso.

You can melt Velveeta in the microwave or in a double boiler. You'll want to cut the cheese into chunks and add a little milk before you start melting though. About 1/4 cup milk for each half pound of cheese seems about right.

Making a slurry with cornstarch and cold milk is how you will thicken your queso. A traditional slurry is a 1:1 liquid to cornstarch ratio, but for our queso purposes I used 1 tablespoon of cornstarch and 2 tablespoons of milk.

Heat up some heavy cream or half and half in a sauce pan. Then start slowly stirring in the shredded cheese of your choice. Slowly stir the pot while adding the cheese until the desired consistency.

Adding a bit of cream cheese to your Rotel dip can help thicken the dip to the perfect consistency for layering on a chip and also lend an unparalleled rich, lush creaminess and rich and tangy flavor that complements the other cheeses perfectly (regardless of the cream cheese brand you use).

For dips, you'll want to use a tablespoon of cornstarch per pound of cheese, then add at least five ounces of evaporated milk. After that, you can use more evaporated milk to thin out your dip as much as you need.

Scanning the internet and the supermarket shelf, we realized that the cheese sauces are divided into two basic categories: Queso Dips, which include some amount of heat, spices, and other flavorings, and Cheese Dips, which are cheese and little else.

What kind of cheese do you use for Mexican queso? ›

Asadero Cheese

Because of its spectacular melting properties, it's an ideal base for queso on nachos, burritos, tacos, enchiladas or any Mexican dish.

It's often seasoned with spices and sometimes diced tomatoes or green chilies for added flavor. Queso Fundido: A Mexican variation of queso dip that typically includes melted cheese mixed with cooked chorizo (spicy sausage), mushrooms, or other savory ingredients.

One of the best things about Rotel dip is that it's totally customizable: opt for Velveeta Jalapeño Cheese if you're craving an extra kick; fold in some cream cheese for an additional layer of rich flavor; or stir in cooked sausage for an appetizer that's extra hearty.

Velveeta may look like cheese, smell like cheese, and even taste like cheese, but it is technically classified as a “pasteurized process cheese product.” Though Velveeta was originally made from real cheese (sure it was runoff, but still), it is now mainly whey protein concentrate, milk protein concentrate, milk, fat, ...

Adding the Rotel tomatoes to the Velveeta will slow down the hardening process. To keep it softened longer, consider serving it in a crock pot with a warm setting.

For dips, you'll want to use a tablespoon of cornstarch per pound of cheese, then add at least five ounces of evaporated milk. After that, you can use more evaporated milk to thin out your dip as much as you need.

Storing Cheese

Always re-wrap cheese in fresh wrapping, preferably in waxed or parchment paper, after the cheese has been opened to avoid having the cheese dry out or pick up other flavors.