Recipe: White Queso
Rotel white queso – it’s the perfect dip for the game next weekend. Plus, it’s gluten free and made with real cheese, not the heavily processed kind (although, Velveeta is a childhood memory for me, and I doubt I’ll ever fully give it up).
Ingredients
- 400g of monterey jack cheese
- 1 can of Rotel, drained
- 8oz of cream cheese
- 3/4 cup of sour cream
- 1 bunch of green onions
The first thing you’ll want to do is cube your cheese. Then, drain the Rotel tomatoes.
Cook all of the ingredients, except the green onions, over heat for about 9 minutes. Be sure you’re standing buy to stir the dip every so often.
This can of tomatoes and green chilies is the best – a touch of heat, too. So good.
Once the cheese is fully melted, either transfer to a slow cooker on warm or serve right away.
Top with chopped green onions for some colour and eat with Doritos. The nacho chips add a bit of colour and some additional flavour.
Be sure to keep the dip warm – since has real cheese it in, the dip will start to harden at room temperature. Feel free to serve it right out of your slow cooker on game day.
Well, there you have it – a 5 ingredient white queso dip. So tasty and so filling. Eat up and enjoy the game.
Recipe
White Queso
Ingredients
- 400 g monterey jack cheese
- 1 can of Rotel
- 8 oz of cream cheese
- 3/4 cup of sour cream
- 1 bunch of green onions
Instructions
- The first thing you'll want to do is cube your cheese.
- Then, drain the Rotel tomatoes.
- Cook all of the ingredients, except the green onions, over heat for about 9 minutes. Be sure you're standing buy to stir the dip every so often.
- Once the cheese is fully melted, either transfer to a slow cooker on warm or serve right away.
- Top with chopped green onions and serve with nacho Doritos.
