Quick Mexican 3 Ingredient Queso Dip
Creamy, cheesy, and irresistibly satisfying, this Quick Mexican 3 Ingredient Queso Dip is the ultimate crowd-pleaser for any gathering. With just three simple ingredients—Velveeta cheese, diced tomatoes with green chilies (Rotel), and a splash of milk—you can whip up a velvety smooth dip in under 15 minutes. The combination of melted cheese and zesty tomatoes brings bold Mexican-inspired flavors to your table with minimal effort. Perfect as a party appetizer or a game-day snack, this queso dip pairs wonderfully with tortilla chips, fresh veggies, or even as a topping for nachos. Easy to prepare and guaranteed to impress, this recipe is your go-to for a quick and delicious snack sensation.
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Recipe Information
Ingredients
- 16 ounces Velveeta cheese
- 10 ounces Diced tomatoes with green chilies (Rotel)
- 0.5 cups Milk
Instructions
Cut the Velveeta cheese into small cubes to help it melt faster.
In a medium saucepan, combine the Velveeta cheese cubes, the can of diced tomatoes with green chilies (undrained), and the milk.
Place the saucepan over medium heat and stir frequently to prevent the cheese from sticking to the bottom of the pan.
Cook until the cheese is fully melted and the mixture is smooth, about 7-10 minutes.
Transfer the queso dip to a bowl or a serving dish and serve warm with tortilla chips, vegetables, or your favorite dippers.
Nutrition Facts
Calories |
1425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.2 g | 130% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 7199 mg | 313% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 28.7 g | ||
| Protein | 87.2 g | 174% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 2612 mg | 201% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 597 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
