**The Ultimate Queso Dip Recipe: A Step-by-Step Guide**

When it comes to queso dip, few things bring people together quite like the gooey, cheesy goodness that this recipe has to offer. In this article, we'll take you through the step-by-step process of making the perfect queso dip at home.

**Getting Started: The Importance of Smelling Good**

As we begin our journey into the world of queso dip, it's essential to set the tone with a great aroma. "Smell amazing in here already," our host says, setting the stage for what promises to be a fantastic recipe. This is indeed a crucial step, as the scent of melting cheese and spices can really elevate the overall experience.

**The Ingredients: A Versatile Mix of Cheeses**

"We going to go ahead and add in all of our velveted cheese," our host explains, highlighting the key ingredient that makes this queso dip truly special. Velvet cheese is a crucial component that adds a rich, creamy texture to the dish. The recipe calls for a combination of cheeses, including gouda, cheddar, and pepper jack – feel free to experiment with different varieties to find your perfect blend.

**Adding Flavor and Spice: A Perfect Balance**

Next, our host introduces the second essential ingredient: Rotel. "This is going in the oven," they say, as the can of diced tomatoes is added to the mix. The juice from another can of chipotle adobo sauce adds a deep, smoky flavor that elevates this queso dip to new heights. This secret ingredient is what sets our recipe apart from others and makes it truly unforgettable.

**Meat, Onions, and the Secret Ingredient: Bringing It All Together**

With the cheese, Rotel, and spices in place, it's time to add the final pieces of the puzzle: meat, onions, and a dash of chipotle adobo juice. This is where our host's creativity shines through, as they reveal their secret ingredient that makes this queso dip truly special.

**Baking and Stirring: The Magic Happens**

As the mixture bakes in the oven at 375°F for 25-30 minutes, our host reminds us to stir it every 10 minutes or so. This ensures that everything is melted and combined perfectly, creating a smooth, creamy texture that's simply divine.

**Tortilla Chips: The Perfect Companion**

While the queso dip bakes away, our host turns their attention to preparing the perfect accompaniment: tortilla chips. To make homemade tortilla chips, all you need are some corn tortillas, oil, and a sharp knife. These crispy, flavorful chips add an essential element to this recipe that's simply unbeatable.

**The Final Touches: Adding Heavy Cream and Stirring**

With the queso dip nearing completion, our host adds the final touches – a splash of heavy cream to thin out the cheese and make it even creamier. This is where patience comes in handy, as we wait for the mixture to stir every 10 minutes or so until everything is perfectly combined.

**The Moment of Truth: Time to Taste**

As we near the end of this recipe, our host invites us to take a taste – but warns that restraint may be required due to the addictive nature of queso dip. "One bite only," they say with a grin, as they tempt their own dietary limitations for the sake of this delicious recipe.

**Conclusion: The Perfect Queso Dip Recipe**

And there you have it – the ultimate queso dip recipe that's sure to impress your friends and family. With its perfect balance of cheeses, Rotel, chipotle adobo sauce, and tortilla chips, this dish is truly a masterpiece. Whether you're entertaining a crowd or simply looking for a delicious snack, this recipe has everything you need to create an unforgettable experience.

"WEBVTTKind: captionsLanguage: entoday we're tackling one of the most popular party appetizers of all time and I'm here to tell you you've been making it all wrong with a few minor adjustments you can take your queso dip or Rotel dip to new heights meet me in the kitchen let's make it happen all right my friends we're going to get the party started with all of our prep work we need to go ahead and dice one onion going to do a fine dice on that I like to leave the root intact cut the other end off cut it right in half again leaving the root in place peel the skin off once you got the skin removed go ahead and make slices in One Direction don't cut through the root of the onion this will keep everything intact making it a little easier for you to dice then take your knife in the other direction once or twice depending on how fine you want your dice to be and boom you got a diced onion nice and simple repeat that process for your entire onion it's really the only chopping we're going to be doing today all right my friends I know I'm on record as saying I'm not the biggest fan of velv Vita cheese but today this is one opportunity for us to be able to use it and I'm not going to complain about it this actually goes really well with this recipe but I do like to add my own shredded cheese also something like a smoked gouda or havari and a little sharp cheddar today we're using white and yellow Vita that we're going to cut up into small pieces if I can get it out the box and then we're going to shred the other cheese for those you guys that don't know Vita is basically like a heavily processed American cheese it melts beautifully though which is perfect for our queso that we're going to make today or Rotel dip as some people call it cuz it has the Rotel tomatoes in there I prefer the fire roasted version we're going to cut this block down into bite-sized pieces that way it melts a little bit easier for us and I'm doing this in the oven today you can do this on the stove top on the grill or smoker or in the crock pot but I like to develop that flavor by searing the sausage and the skillet like we're going to do here just in in a minute the next Pro tip my friends is to use Jimmy Dean sausage I like to use hot you can use regular or mild whatever you find but you want to use some sausage the breakfast sausage for whatever reason just adds a ton of flavor to the dip a lot more than you would get from standard you know ground beef or ground turkey whatever you're using so we're going to throw this in a cold SK It smash it down because I want to get some good myard reaction which is basically meaning we want to get some crust to develop so I'm going to smash it down in cold Skillet and then turn it on medium high and try to get some nice Browning if you want you can throw a little avocado oil in there it's going to make plenty of oil from the fat content in the sausage but we just want to get the party started a little bit give this a good four to 5 minutes that crust is going to add tons of flavor texture and color to your disc all right so again you want to get some nice color developing like you see right here that's going to add a ton of flavor and texture to your dip that you're just not going to get when you just throw it in a crock pot so we're going to go ahead and sear off the meat like you see right here then we're going to get those onions in there tenderize those and season it to taste and then we'll add everything to our casserole dish and pop that in the oven at 375 all right guys so for the seasoning blend today we got some smoked paprika some chili powder some cumin one packet of cisson and my allpurpose seasoning you can use whatever your favorite allpurpose is or just a little salt pepper you know garlic onion powder things like that maybe you want to go a little bit on the lower sodium side since seon has quite a bit of sodium in there and you can kind of adjust it as you need to smelling amazing in here already but that's the color you want to see let's get in here real close and show you guys what I'm talking about so we have our oven preheated at 375° we got a 9 by1 casserole dish you can do this in a deep or large cast iron skillet as well we going to go ahead and add in all of our velveted cheese super easy guys this is going in the oven we're going to stir it every you know 15 minutes or so every 10 minutes to 15 minutes just to make sure everything's cooking evenly next we're going in with our one can of Rotel I have an extra can that we're going to use strictly for garnish we're going to add some of our cheese here the gouda and the cheddar use whatever cheese you got in the fridge is just fine pepper jack works well mozzarella anything like that then in comes our meat and onions and last but not least one of my secret ingredients for my queso dip or Rotel dip is the juice from one can of chipot and adobo adds a beautiful Smoky flavor to the recipe a little bit of spice and just tons of this for sure is going to kick your flavor profile up to the next level if you want to add the peppers in there if you like it real spicy you can definitely do that I don't want this to be too hot so I'm going to be a little bit of a punk here and just use the juice only if a little bit of pepper gets in there I'm not going to lose my mind but when to get mostly the juice all right so once your casserole dish is ready to go this is going in a 375° oven for about 25 to 30 minutes or until everything is melted and combined really nicely you want to stir it every 10 minutes or so so we'll be right back to stir this in the meantime we're going to prep our tortilla chips the next Pro tip my friends to take your queso dip to the next level is to make your own tortilla chips I promise you there's nothing like it for that you just need some corn tortillas we're going to go ahead and cut them into triangles grab a nice sharp knife you can cut them into small ones if you want to or you can just cut them into quarters which I'm going to do today a little bit larger get a little extra dip on your chip we're fry theming 350° oil they fry up super quick faster than me at a open bar wedding literally like a minute or two so during the second stir you should be able to mix it in nicely the cheese should be melted enough for you to really get in there and mix everything around make sure it's well combined we're also going to add about a/2 cup of heavy cream just to help thin everything out a little bit make it a little creamier let's mix that in carefully this should fit perfectly in a 9 by 11 or 9x1 12 casserole dish or a 12in cast iron skillet I've done it in both so just get that a mix try not to burn burn your hand and then another 10 15 minutes you got yourself the best quo dip you ever had and it'll be time to go ahead and Fry up these tortilla chips so again guys this is one of my favorite things to do at home homemade tortilla chips are fantastic and they cook up super easy and really they don't mess up your oil too bad so your oil stay fresh you can fry some chicken in this afterwards when going to fry this at 350 literally just a couple minutes once they're nice and crispy we're going to move them to a wire rack and then hit them with some salt you got some tortilla chips all right so we're on our last batch of tortillas here got to get in there for a quick taste test it doesn't get better than that guys this the part why I say break yourself for a trademark money shot say it with me guys looking good the only thing left to do is dig in for the taste test but before we do that please take a quick second to subscribe to the channel make sure you hit that Bell turn notifications as well all right my friends time for the Moment of Truth and this is tough for me cuz I'm on a diet and this is my cryptonite you sit me at a Mexican restaurant with a thing of tortilla chips in front of me and some cheese dip you got to drag me out of there but I'm going to show some restraint one bite only hopefully I burn my mouth make me not want to go back for seconds the skin off see what was I about to say it's had a really good bar and miss it uptoday we're tackling one of the most popular party appetizers of all time and I'm here to tell you you've been making it all wrong with a few minor adjustments you can take your queso dip or Rotel dip to new heights meet me in the kitchen let's make it happen all right my friends we're going to get the party started with all of our prep work we need to go ahead and dice one onion going to do a fine dice on that I like to leave the root intact cut the other end off cut it right in half again leaving the root in place peel the skin off once you got the skin removed go ahead and make slices in One Direction don't cut through the root of the onion this will keep everything intact making it a little easier for you to dice then take your knife in the other direction once or twice depending on how fine you want your dice to be and boom you got a diced onion nice and simple repeat that process for your entire onion it's really the only chopping we're going to be doing today all right my friends I know I'm on record as saying I'm not the biggest fan of velv Vita cheese but today this is one opportunity for us to be able to use it and I'm not going to complain about it this actually goes really well with this recipe but I do like to add my own shredded cheese also something like a smoked gouda or havari and a little sharp cheddar today we're using white and yellow Vita that we're going to cut up into small pieces if I can get it out the box and then we're going to shred the other cheese for those you guys that don't know Vita is basically like a heavily processed American cheese it melts beautifully though which is perfect for our queso that we're going to make today or Rotel dip as some people call it cuz it has the Rotel tomatoes in there I prefer the fire roasted version we're going to cut this block down into bite-sized pieces that way it melts a little bit easier for us and I'm doing this in the oven today you can do this on the stove top on the grill or smoker or in the crock pot but I like to develop that flavor by searing the sausage and the skillet like we're going to do here just in in a minute the next Pro tip my friends is to use Jimmy Dean sausage I like to use hot you can use regular or mild whatever you find but you want to use some sausage the breakfast sausage for whatever reason just adds a ton of flavor to the dip a lot more than you would get from standard you know ground beef or ground turkey whatever you're using so we're going to throw this in a cold SK It smash it down because I want to get some good myard reaction which is basically meaning we want to get some crust to develop so I'm going to smash it down in cold Skillet and then turn it on medium high and try to get some nice Browning if you want you can throw a little avocado oil in there it's going to make plenty of oil from the fat content in the sausage but we just want to get the party started a little bit give this a good four to 5 minutes that crust is going to add tons of flavor texture and color to your disc all right so again you want to get some nice color developing like you see right here that's going to add a ton of flavor and texture to your dip that you're just not going to get when you just throw it in a crock pot so we're going to go ahead and sear off the meat like you see right here then we're going to get those onions in there tenderize those and season it to taste and then we'll add everything to our casserole dish and pop that in the oven at 375 all right guys so for the seasoning blend today we got some smoked paprika some chili powder some cumin one packet of cisson and my allpurpose seasoning you can use whatever your favorite allpurpose is or just a little salt pepper you know garlic onion powder things like that maybe you want to go a little bit on the lower sodium side since seon has quite a bit of sodium in there and you can kind of adjust it as you need to smelling amazing in here already but that's the color you want to see let's get in here real close and show you guys what I'm talking about so we have our oven preheated at 375° we got a 9 by1 casserole dish you can do this in a deep or large cast iron skillet as well we going to go ahead and add in all of our velveted cheese super easy guys this is going in the oven we're going to stir it every you know 15 minutes or so every 10 minutes to 15 minutes just to make sure everything's cooking evenly next we're going in with our one can of Rotel I have an extra can that we're going to use strictly for garnish we're going to add some of our cheese here the gouda and the cheddar use whatever cheese you got in the fridge is just fine pepper jack works well mozzarella anything like that then in comes our meat and onions and last but not least one of my secret ingredients for my queso dip or Rotel dip is the juice from one can of chipot and adobo adds a beautiful Smoky flavor to the recipe a little bit of spice and just tons of this for sure is going to kick your flavor profile up to the next level if you want to add the peppers in there if you like it real spicy you can definitely do that I don't want this to be too hot so I'm going to be a little bit of a punk here and just use the juice only if a little bit of pepper gets in there I'm not going to lose my mind but when to get mostly the juice all right so once your casserole dish is ready to go this is going in a 375° oven for about 25 to 30 minutes or until everything is melted and combined really nicely you want to stir it every 10 minutes or so so we'll be right back to stir this in the meantime we're going to prep our tortilla chips the next Pro tip my friends to take your queso dip to the next level is to make your own tortilla chips I promise you there's nothing like it for that you just need some corn tortillas we're going to go ahead and cut them into triangles grab a nice sharp knife you can cut them into small ones if you want to or you can just cut them into quarters which I'm going to do today a little bit larger get a little extra dip on your chip we're fry theming 350° oil they fry up super quick faster than me at a open bar wedding literally like a minute or two so during the second stir you should be able to mix it in nicely the cheese should be melted enough for you to really get in there and mix everything around make sure it's well combined we're also going to add about a/2 cup of heavy cream just to help thin everything out a little bit make it a little creamier let's mix that in carefully this should fit perfectly in a 9 by 11 or 9x1 12 casserole dish or a 12in cast iron skillet I've done it in both so just get that a mix try not to burn burn your hand and then another 10 15 minutes you got yourself the best quo dip you ever had and it'll be time to go ahead and Fry up these tortilla chips so again guys this is one of my favorite things to do at home homemade tortilla chips are fantastic and they cook up super easy and really they don't mess up your oil too bad so your oil stay fresh you can fry some chicken in this afterwards when going to fry this at 350 literally just a couple minutes once they're nice and crispy we're going to move them to a wire rack and then hit them with some salt you got some tortilla chips all right so we're on our last batch of tortillas here got to get in there for a quick taste test it doesn't get better than that guys this the part why I say break yourself for a trademark money shot say it with me guys looking good the only thing left to do is dig in for the taste test but before we do that please take a quick second to subscribe to the channel make sure you hit that Bell turn notifications as well all right my friends time for the Moment of Truth and this is tough for me cuz I'm on a diet and this is my cryptonite you sit me at a Mexican restaurant with a thing of tortilla chips in front of me and some cheese dip you got to drag me out of there but I'm going to show some restraint one bite only hopefully I burn my mouth make me not want to go back for seconds the skin off see what was I about to say it's had a really good bar and miss it up\n"