I created this recipe as a copycat version of Costa Vida’s queso dip. If you like a little more heat you can add additional cayenne or Mexican hot sauce!
Creamy Queso Dip
- 1/2 cup cream
- 1/2 cup milk
- 4 ounces cream cheese, cut into cubes
- 6 ounces Velveeta, cut into cubes
- 2 cups grated cheddar cheese
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp cayenne pepper, or more to taste
- 1/2 onion
- 1 jalapeno
- 1 can fire-roasted tomatoes
- 1 can diced green chilies
- 1 tbsp minced garlic
- 1/2 bunch cilantro
- dash salt
In a food processor combine onion, jalapeno, fire-roasted tomatoes, green chilies, garlic, cilantro, and salt. Pulse several times. Set aside. Note – this makes more than you need for the recipe! We use the remainder as a delicious salsa!
In a saucepan bring cream and milk to simmer.
Add cream cheese and Velveeta and stir until smooth.
Add grated cheese, 1 cup of tomato mixture, and spices and stir until smooth.
Serve with chips or over nachos!
