Why use evaporated milk in queso? Evaporated milk makes for a smoother tasting Velveeta Cheese Dip.
Love a cheesy dip? Try our Chili con Queso! WHY YOU SHOULD USE EVAPORATED MILK IN QUESO If you'd rather go the old-fashioned route, feel free to use two strained cans of Rotel in place of the pico. If your grocery store carries fresh pico de gallo, it will likely be in the produce section of the store. You can use a storebought or homemade pico de gallo. Pico adds a great deal of flavor and freshness to homemade queso. Outside of the restaurants, this Velveeta Cheese Dip is the creme de la creme of game day party appetizers, coming together with just a few ingredients and almost zero prep! Serve it at this year's football party alongside cheesy baked Refried Bean Dip or add in some taco-seasoned ground beef and turn it into the cheesy fan-favorite, Rotel Dip with Ground Beef! INGREDIENT LIST Some Mexican restaurants even serve queso with a scoop of guacamole in the center - a hearty and delicious combination you can easily replicate at home! This famous appetizer is thoroughly enjoyed alongside a basket of warm tortilla chips, salsa, and is also religiously served as a dipper for the beefy Tacos al Carbon. The dip is made up of melted cheese, American cheese, chile peppers, and oftentimes, canned tomatoes as well. Chile con Queso translates to 'cheese with chiles' (i.e. You might not know Velveeta Cheese Dip is actually a Tex-Mex creation known as Chile con Queso across the Lonestar state. Party food doesn't get meltier, creamier, or more irresistibly cheesy than Velveeta Cheese Dip! With a fresh take, a little Mexican flair, and this recipe, you'll be making a superior rendition at home this year.
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