Our easiest Queso dip or Mexican Dip from this two ingredient cheese dipping sauce recipe. You can also make it a spicy nacho cheese recipe by changing only one ingredient.

We have another Mexican Cheese Dip recipe here on the blog that we make and we do love it. That Rotel Queso dip recipe is made with real cheeses with a few more ingredients. And it is very delicious and if you would like to view it then see it HERE. But sometimes you just need a great Mexican cheese dip that is easier and faster and only has two ingredients.

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Yes, I said two ingredients! And you could always have these ingredients handy in case guests drop by unexpectedly since they are both shelf stable. And we love to serve this Queso Dip hot in a small cast iron skillet that has been heated.

What is in this Nacho Cheese or Queso Dip:

Ingredients for Queso Dip:

1- 16 oz package Velveeta Cheese

1-10 oz can Rotel Original , chopped tomatoes and green chilies

To Make a Spicy Nacho Cheese Recipe

Ingredients:

1- 16 oz package Velveeta Cheese

1- 10 oz can Hot Rotel diced tomatoes and habaneros

How to Make Queso:

Cut the Velveeta into squares and place in a medium saucepan. Then drain the liquid from your Rotel tomatoes and add to the cheese cubes. Heat over medium heat.

Note: if you want a thinner texture for your queso dip, do not drain the Rotel.

Stir frequently until the cheese is completely melted and both ingredients are very well-combined into queso dip.

Spoon your queso or nacho cheese dip into a warmed small cast iron skillet or casserole dish and serve with tortilla chips. Or sometimes I will serve the hot dip in our mini crockpot so it can stay hot longer.

Other Mexican Dips:

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Queso dip (Mexican Dip)

Our easiest Queso dip or Mexican Dip from this two ingredient cheese dipping sauce recipe. You can also make it a spicy nacho cheese recipe by changing only one ingredient.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer

Cuisine: American, Mexican

Keyword: Mexican Dip, nacho cheese, Queso dip, spicy nacho cheese recipe

Servings:

Calories: 50kcal

Author: Evelyn Osborn

Equipment

medium saucepan

Ingredients

Regular Nacho Cheese Queso Dip

1 16 oz Package Velveeta Cheese
1 10 oz can Rotel Original chopped tomatoes and green chilies
Tortilla Chips

SPICY NACHO CHEESE RECIPE

1 16 oz Package package Velveeta Cheese
1 10 oz can Hot Rotel diced tomatoes and habaneros
Tortilla Chips

Instructions

Cut the Velveeta into squares and place in a medium saucepan. Then drain the liquid from your Rotel tomatoes and add to the cheese cubes. Heat over medium heat.
Stir frequently until the cheese is completely melted and both ingredients are very well combined.
Spoon your Queso or nacho cheese dip into a warmed small cast iron skillet or casserole dish and serve with tortilla chips. Note: This Queso can also be placed in a mini slow cooker or mini crockpot to keep it warm longer.

Notes

Note: if you want a thinner texture to the dip, do not drain the Rotel.

Nutrition

Calories: 50kcal | Protein: 1g | Fat: 3g | Saturated Fat: 1.5g