There is a reason queso dip is an all-time party favorite – it’s rich, creamy, melty, and downright irresistible. The classic “Ro-Tel dip” has been a staple of potlucks, game days, and family gatherings for decades. Traditionally made with just Velveeta and a can of Ro-Tel tomatoes, it is beloved for its effortless preparation and bold, cheesy flavor.

But, as much as I love the original, I knew it had room for an upgrade.

turning up the flavor

Velveeta is a solid base, but I wanted to bring in more depth and complexity. Enter Mexican melting cheese—a game-changer that makes the dip even smoother and gooier. To enhance the smoky heat, I added roasted Hatch chiles from my freezer. If I’m feeling extra bold, I’ll even dice up a fresh jalapeño or serrano to supercharge the spice factor.

For the ultimate cheesy balance, I finish it off with Oaxaca and extra sharp cheddar. Oaxaca melts beautifully, giving that signature queso stretch, while cheddar adds a sharp bite to cut through the richness. The result? A queso dip that’s still ridiculously easy but now layered with so much flavor, you’ll have a hard time stepping away from the bowl.

how to make it

This recipe is as simple as it gets. Just toss everything into a crock pot, let it do its thing, and prepare for the best queso dip ever.

➡️ start with RO*TEL. Dump in two cans of Ro-Tel tomatoes with green chiles, juices and all. Don’t drain them! You can pick from mild, original, or hot, depending on your spice tolerance.

➡️ bring on the heat. I like to add extra chiles. Since I keep roasted Hatch chiles in my freezer from my annual Wegmans run + roasting marathon, I chop up just shy of a cup and toss them in. (This year’s crop was low on the Scoville scale, so they didn’t bring much heat to the party, but they still add that unmistakable Hatch flavor!) If I’m serving spice lovers, I’ll throw in some fresh diced serranos or jalapeños for extra kick.

➡️ cheese time. Now for the good stuff. Cut 2 lb. of Velveeta into ¾” cubes and add them to the crock pot. (This is not the time to be a snob; Velveeta is the magic that makes queso ultra-smooth.)

Then add:

🧀 1 cup Mexican melting cheese (Asadero or Chihuahua for creaminess.
🧀 1 cup Oaxaca cheese for the signature stretch (sub mozzarella if needed).
🧀 1 cup extra-sharp white cheddar cheese for a nice tang. (Costco sells an amazing aged Cabot Creamery cheddar we affectionately call “Special F*&$-ing Cheddar.” It’s worth it.)

➡️ spice it up. You can keep it simple with just salt and pepper, or go for a deeper, savory kick by adding:

🧀 chili powder
🧀 cumin
🧀 mexican oregano
🧀 onion + garlic powder
🧀 smoked paprika
🧀 SECRET WEAPON: 1-2 tsp bouillon paste (such as Better Than Bouillon). You can also substitute one envelope of the sodium-free version of Herb-Ox for the beefy flavor without the extra salt.

➡️ the final touch. Stir in one 5-oz. can of evaporated milk (make sure it’s the mini can, not the big one). (Oh, and make sure you don’t accidentally pick up sweetened condensed milk instead of evaporated.) This helps keep the queso silky and prevents it from getting too thick.

➡️ let it melt. Cover the crock pot and cook on low for 2-3 hours (or high if you’re in a hurry), stirring occasionally if you can’t resist peeking (I can’t!) Once everything is melted and smooth, switch to the “warm” setting to keep it perfect for dipping.

what to dip (or smother it on)

Tortilla chips are the classic go-to, of course, but don’t stop there! This queso is amazing on lots of things:

🥦 broccoli. You will be surprised how good broccoli and bell peppers are when dipped in this queso!
🔺 nachos Obviously!
🌯 enchiladas + burritos. Pour it over and thank me later.
🌭 hot dogs. Think chili cheese dogs, but better!
🍟 french fries. With or without chili, this takes fries to another level.
🥔 baked potatoes. Load ’em up!

Basically, anything that benefits from cheese (which is everything, let’s be honest) is fair game. However you serve it, one thing’s for sure: this queso won’t last long at any gathering!

storing + reheating leftovers

If (and that’s a big if) you have any queso dip left after the party, you’ll want to store it properly to keep it smooth and delicious. Here’s what to know.

➡️ refrigeration. Transfer the cooled queso to an airtight container and store it in the fridge for 3-4 days.
➡️ reheating. Queso thickens up quite a bit when chilled, but don’t worry… it’s easy to bring back to life.
- ♨️ stovetop. Heat over low, stirring frequently, and add a splash of evaporated milk, regular milk, or even a little water to loosen it up as needed.
- ♨️ microwave. Reheat in short bursts (30 seconds at a time), stirring between each round until smooth. Again, a splash of milk can help with consistency.
- ♨️ crockpot. If you’re serving leftovers to a crowd, throw it back into the slow cooker on low or warm, stirring occasionally.

don’t freeze the cheeze

In theory, you can freeze queso – but should you? Probably not.

Cheese-based sauces don’t freeze well because they tend to separate when thawed, turning grainy, oily, or just plain sad. The smooth, creamy texture that makes queso amazing will likely be compromised. The Velveeta holds up better than natural cheeses, but once reheated, it won’t have that same luscious, melty consistentIy.

If, however, you’re a contrarian and you just have to freeze it…

❄️ Let the queso cool completely, then transfer it to a freezer-safe container.
❄️ Freeze for up to 2 months.
❄️ When ready to eat, thaw overnight in the fridge and reheat slowly on the stovetop, whisking constantly and adding a little milk to help smooth it out.

Honestly, though? It’s best to just make what you’ll eat, share with your friends, or store in the fridge for easy reheating over the next few days.

the spicy legacy of RO*TEL

It’s 1943. The world is deep in the throes of World War II, but in Elsa, Texas, a small town in the fertile Lower Rio Grande Valley, life carries on. Known as “The World’s Biggest Vegetable Patch,” this region was a hub of agricultural production, with vast fields of tomatoes, peppers, and other vegetables thriving in the warm Texas sun.

Amid this bounty, an entrepreneur named Carl Roettele and his wife saw an opportunity. They founded a small canning company to preserve and sell the valley’s abundant product, making life easier for busy homemakers and restaurant cooks alike. Roettele’s company developed a method of roasting, peeling, chopping, and cooking tomatoes and chilies before canning them — a process that enhanced their deep, smoky flavor.

One of their standout products was a simple yet game-changing combination: diced tomatoes and green chilies, blended and cooked to perfection. It was an instant hit. At the time, chili con carne, queso dips, and Tex-Mex dishes were growing in popularity, and the Roettele’s canned tomato-chile mix made these dishes even easier to prepare.

When it came time to market the product, the Roetteles knew their German surname might be difficult for consumers to pronounce, so they shortened it to RO*TEL—a name that soon became synonymous with bold, Southwestern flavor.

Decades later, RO*TEL tomatoes and green chilies remain a pantry staple, still beloved for their ability to add instant zest and spice to everything from queso to chili to casseroles. Their legacy? Proof that a simple idea, rooted in regional tradition, can stand the test of time.

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