Queso Dip

Set a large skillet or pan with sloping sides over medium-high heat and add the oil. Once the oil begins to shimmer, add the garlic and onion. Cook, stirring frequently, until both are glossy, and the garlic has begun to take on a light brown color, about 3 minutes.

Add the evaporated milk, salt, cumin, and chili powder to the pan. Whisk continuously until steam rises from its surface and very tiny bubbles appear near the sides of the pan.

Reduce the heat to low and slowly, but continuously, whisk in both the cheddar and cream cheese for a full 10 minutes. The cheese will go from stringy to a smooth, velvety texture. It’s okay if minuscule bits of cream cheese remain; they’ll continue to melt as the sauce warms.

After whisking the cheese for 10 minutes, add the drained Rotel and chopped cilantro. Whisk to combine. It’s okay if the Rotel is a bit wet, this will help to thin the sauce.

Once the vegetables are fully incorporated and warmed through, about 5 minutes, transfer the queso to a slow cooker. You can also serve it straight from the pan. Top with a generous serving of pico de gallo accompanied by warm corn tortilla chips or pretzel bites.

The queso will thicken as it sits. If you find it’s getting too thick, whisk in a couple of tablespoons of whole milk to thin it. Serve it straight from the pan kept over low heat on your stove or transfer the queso to a slow cooker set on warm. Stir the queso frequently to prevent a skin from forming on the surface of the dip. Did you love the recipe? Give us some stars and leave a comment below!