This white queso dip is perfectly smooth and creamy and it uses no velveeta! It’s the perfect cheese dip recipe for your next party!
So, I made this reeeeedonkulous (is that a word? I feel like it’s not.) queso dip that is perfectly smooth, perfectly creamy, and oh yeah, perfectly perfect. You’ll just have to taste it for yourself to see!
I made a small test batch of this one evening and 5 minutes later my son and I had inhaled it and my husband was bleeding on the floor. I’m sorry, but the son and I don’t like to share, husband. You should know that by now. Stay away from our cheese.
We’ve been married for, like, a million years. You’d think he would have figured that out by now. I will stab a person with the pointy end of my tortilla chip and I will feel no remorse. It’s just the kind of person that I am, okay?
I’ve heard there are some football games coming up that are supposedly a big deal or something. I don’t know. I just think maybe you should make some cheese dip. I mean, I only really watch football so that I have an excuse to eat dip. And also talk about other boys’ butts in front of my husband. I’m not sure why that’s so fun, but it is.
Not the dip recipe for you? No worries, I’m a dip maniac. I kind of consider it a food group. Give this pickle dip a try! Or maybe this Creamy Bacon Parmesan Dip. I mean, you can’t go wrong with bacon dip.
Creamy White Queso Dip
- 16 ounces cream cheese softened
- 1/2 cup mayonnaise
- 2 cups grated Monterey Jack cheese
- 2 cups grated Parmesan
- 1 can Rotel Diced Tomatoes with Green Chiles drained
- 1/2 teaspoon salt
- Preheat oven to 425 degrees.
- Add all of the ingredients to a large bowl and mix well to combine.
- Spread cheese into an 8x8 baking dish and bake for 20 minutes or until hot and bubbly.
- Serve with tortilla chips.