5-ingredient white queso

• Vegetarian
• Gluten free

• Produce

  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 10oz can Rotel tomatoes & green chilies, original

• Baking & Spices

  • 1 tsp Chili powder
  • 1 tsp Paprika

• Dairy

  • 8 oz Cream cheese, full-fat
  • 1 lb Pepperjack cheese
  • 1/2 cup Sour cream, full-fat
  • 3/4 cup Whole milk

Found on thebakingfairy.net

Description

Ingredients

• 1 lb pepperjack cheese
• 8 oz full-fat cream cheese
• ½ cup full-fat sour cream
• 1 10oz can original Rotel tomatoes & green chilies, drained
• ¾ cup whole milk (if needed)
• *optional*
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder
• *NOTE: I have gotten mixed feedback about using low-fat substitutions so use full-fat dairy for best results!*
• *NOTE 2: For a smoother queso, try using half white American cheese and half pepperjack!*

Directions

• In a medium pot over LOW heat, combine the cheese, cream cheese, sour cream, and Rotel.
• Let the mixture heat until the cheeses melt and a smooth cream forms, stirring often. This should take 15-20 minutes. Add the spices if desired. Add milk if needed.
• Once melted, serve immediately, or transfer to a slow cooker with a warm setting to keep dip warm and melted. Enjoy!