Learn how to make my favorite asadero queso dip recipe…with having to use Velveeta!
With T-5 days ’til the Super Bowl, I feel like now is probably the right time to share with you guys my secret to homemade cheese dip that you can feel better about.
Actually, it’s a secret that I learned years ago from my friend, Maux, who shares my obsession with all things cheese and believes that a good party is not complete without chips and salsa and a warm bowl of queso.
The secret is NOT in a big un-refrigerated, orange, suspicious block of Velveeta “cheese”. (<– I mean, really, can we even still call it that?) It’s not in a long list of hard-to-find ingredients. (I still believe in the base of good queso being an old fashioned can of Ro-TEL.) It doesn’t require making a roux or standing for an hour babysitting the stove. (In fact, you can actually make this one in the crock-pot if you’d like.)
The secret is…
…ASADERO CHEESE. ?
Have you guys ever cooked with this stuff??
It’s a part-skim (or depending on the brand, 100%-skim) Mexican melting cheese, and it’s delicious in queso. The flavor is very mild and buttery, the texture is soft (think, mozzarella-ish), and it melts perfectly into a creamy queso that would go perfectly with any Taco Tuesday meal…or, you know, that big game day this weekend.
If you want to keep things simple, you can combine a package of asadero cheese and a can of Ro-TEL (diced tomatoes and green chiles) together and heat until melted, either in the microwave, on the stovetop in a double boiler, or in a slow cooker. OR, if you want to get fancy, you can add in some chopped fresh spinach, jalapeno, green onions, and cilantro to give your dip an extra flavor boost.
Up to you.
Either way, this delicious cheese dip is one that you can feel better about. And, speaking from experience, I can tell you it’s one that your friends and family will probably love. Our friends always go through this stuff so quickly that it’s pretty much guaranteed that we’ll need to make a double batch.
Because…CHEESE.
???
Enjoy!
Asadero Queso Dip (with No Velveeta!)
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8 -10 servings 1x
Description
This delicious queso cheese dip is made with two main ingredients (and no Velveeta), and it’s easy to make on the stovetop, in the microwave, or in the slow cooker!
Ingredients
- 1 (12-ounce) package Asadero cheese, cut into 1-inch chunks
- 1 (10-ounce) package diced tomatoes and green chiles (I prefer fire-roasted)
- optional add-ins: a big handful of fresh baby spinach (roughly-chopped), a small handful of fresh cilantro leaves (roughly-chopped), 1-2 green onions (thinly-sliced), and/or 1 jalapeno (cored and finely-chopped)
- salt and black pepper
Instructions
To Make On The Stovetop:
- Combine all ingredients in the top bowl of a double-boiler, and stir to combine. Heat over medium-low heat, stirring once ever minute or two, until the cheese is completely melted.
- Taste, and season with a salt and pepper if needed, stirring to combine.
- Serve warm.
To Make In The Slow Cooker:
- Combine all ingredients in a small slow cooker, and stir to combine. Cook for 1-2 hours on high, or 3-4 hours on low heat, or until the cheese is completely melted.
- Taste, and season with a salt and pepper if needed, stirring to combine.
- Serve warm.
To Make In The Microwave:
- Combine all ingredients in a microwave-safe bowl, and stir to combine. Cook on high for 30 seconds at a time, stirring in between intervals, until the cheese is completely melted.
- Taste, and season with a salt and pepper if needed, stirring to combine.
- Serve warm.
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Although tasty it didn’t melt completely and it was chunky and gooey, so you had to use a spoon to place it on the chip. I have the same slow cooker too.
Delicious but not a dip. You can’t dip chips in this. This is queso fundido. Very thick and stringy, best scooped onto warm tortillas. I like to add sautéed onions and chiles.
I can’t get this queso dip to work. I made it once in the slow cooker and it was a curdled mess (still tasted great though). I bought way too much cheese so I made it again, this time in a double boiler on the stove and now it is soupy. Was I supposed to drain the diced tomatoes first? I normally love all of your recipes and I want to love this one too, but it’s not working for me. I am thinking of putting it into the slow cooker now and letting it sit in there to hope the liquid mixes in with the cheese.
Couldn’t find the Asadero cheese so I subbed the Oaxaca cheese as suggested by you to another post . Absolutely will not work with that cheese!!! Totally wasted 2 packages of the Oaxaca cheese plus ro-tel. Had company over and was such a disappointment.
So I suggest not making it unless you find the Asadero cheese. ( which I have never used because I can’t find it.) will try again only if I can find Asadero.