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!
Guys, I love Velveeta just as much as the next person (maybe eve more?), but I also love cheese dips that are made from, you know, cheese. The real kind. That’s not weirdly gelatinous.
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
Ingredients
- 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
Instructions
- 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.
Tamara says
Which kind of Parmesan cheese??? The stuff that looks like powder or the stud that looks like grated cheese?
Chad Campbell says
Grated Parmesan will work the best!
Kristen says
Made this for the Superbowl and it was a big hit with everyone!
Nyssa says
I love Velveeta but I don’t like depending on it for recipes; I prefer to cook from scratch. I just made this and followed it to the letter, and it is wonderful! It baked all puffy and golden, and is cheesy, tangy and delicious! Definitely a keeper!
Karly says
Glad you enjoyed it!
Sharon says
Can this be made without mayo? Maybe use sour cream instead?
Justen Arnold says
Omg this stuff is awesome I used a block of pepper jack cheese instead and put it in my fondue maker. I added a little milk but still amazing!!!
Amanda says
what if I left out the mayo? I am ethically opposed to mayo 😉
Karly says
I think it would be fine, but I’ve never tried it myself.
Beth says
Sadly, I just found this recipe over the weekend. Sadly, because I could have been enjoying this cheesy awesomeness a lot longer!!! It was a total hit at my church’s ladies meeting on Friday. I was a little worried about someone ending up bloody on the floor too. Thanks so much! I love all of your recipes!!
Stephanie says
This seriously looks delicious! Next get together I have I need to make this.
Little Ole Me says
So, if it’s too thick, I wonder how it would do to add some of the Rotel juice in the mixture before it’s baked????
Dede says
My daughter and I made this today, followed the recipe to a T and it turned out Super Thick????
Not, sure why??
But it tasted great!!!
Joanne Manning says
I wonder – could you bake something like Frito Scoops inside the dip? I prefer softer chips and was thinking that might work…. either way, this sounds amazing!
Missy Flesher says
Not good it’s way to thick!