Baked Queso Dip
Easy, fun and absolutely delicious, this Baked Queso Dip is the perfect appetizer for parties, get togethers or just because you're craving something cheesy!
Servings: 10
Calories: 287kcal
Ingredients
- 8 ounce block Velveeta sliced
- 2 jalapenos finely chopped
- 14 ounce can diced tomatoes drained
- 1 small yellow onion diced
- 1 cup shredded Monterey jack cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded Mexican blend cheese
- 1 cup shredded cheddar cheese
- 4 ounces whipped cream cheese
- 1 Tablespoon garlic paste
- 2½ teaspoons taco seasoning
- ½ teaspoon salt
- 5 - 10 ounces evaporated milk 5 ounces for thicker, 10 ounces for a thinner dip
Instructions
- Preheat the oven to 375 degrees F.
- In a large baking dish, add all of the ingredients then cover with aluminum foil.
- Place in the oven and bake for 30 minutes.
- Remove from the oven and give the dip a good stir.
- Place back in the oven and bake for an additional 20 minutes uncovered.
- Then again, remove from the oven, stir again and serve.
Notes
- Instead of taco seasoning, 1 teaspoon cumin, 1 teaspoon cayenne, and ½ teaspoon paprika can be used. You could also use smoked paprika for an extra kick.
- Regular cream cheese may also be used but you’ll want to slice it up before adding it to the dish.
- If you want a thicker dip like the one in the photos, use 5 ounces evaporated milk, if you want a thinner dip, use 10 ounces.
- We do not recommend freezing this recipe.
- Easily double this dip to serve more people.
- Meat can be added, see above on how to do that.
- Use freshly shredded cheese, it melts better.
- Top with any of your favorite toppings, see above on some of my ideas.
Nutrition
Calories: 287kcal | Carbohydrates: 9g | Protein: 18g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 65mg | Sodium: 897mg | Potassium: 284mg | Fiber: 1g | Sugar: 6g | Vitamin A: 874IU | Vitamin C: 9mg | Calcium: 552mg | Iron: 1mg