Salsa Con Queso (Velveeta Free)

Ingredients and Substitutions

Here are the main ingredients needed to make salsa con queso dip, and substitution ideas. The full list of ingredients is below in the recipe card.

• Cheese –I use a mix of cheddar and pepper jack cheese, but Monterey Jack also works well.
• Cornstarch – Don’t skip this step. It helps to avoid clumping of the cheese and helps create a smoother sauce.
• Evaporated Milk –this is used to melt the cheese and thin out the queso.
• Rotel– Use any flavor of Rotel you prefer. You can substitute your favorite salsa, such as blender salsa; however, the consistency may be thinner depending on the salsa’s thickness. If substituting salsa, reduce the amount of evaporated milk by the same amount of salsa you add. During cooking, add the evaporated milk back in, a little at a time, if needed.
• Optional Add-In Ideas – Pickled jalapeños, fresh cilantro, cooked chorizo.
• Serving vessels:Besides tortilla chips and veggies, try serving it with pork rinds, crackers, baguettes, pretzel bites, or pita chips.

Queso Dip Uses

Queso isn’t just a dip! You can use it in many other recipes, especiallyMexican recipes.

Tips For Making

• Shred Your Own Cheese! Pre-shredded cheese contains anti-caking agents that can affect the smoothness.
• Keep the heat to low. When cheese heats too quickly it will get grainy and ruin the silky texture.
• Keep It Warm– Serve in a small slow cooker or fondue pot to maintain the creamy texture during parties.
• Thin It Gradually– Add milk or cream a little at a time until you reach your desired consistency.
• Storage – Store in an airtight container in the refrigerator for up to 4 days.