This Kraft queso dip is a 10-minute microwave cheese dip made with Velveeta, Rotel, canned chili, and diced green chiles. To make it, combine 16 ounces of cubed Velveeta with one 10-ounce can of undrained Rotel, one can of chili, and one can of diced green chiles. Microwave on HIGH for 5 minutes, stirring after 3 minutes, until the cheese is completely melted and the dip is smooth.
This is the heartier four-ingredient version of the famous party dip, with canned chili and extra green chiles added to the classic Velveeta-and-Rotel combination. It is thicker, meatier, and absolutely made for the person who considers a tortilla chip a perfectly acceptable cheese-delivery system.
Kraft Queso Dip with Velveeta, Rotel, and Chili
There are complicated appetizers that require chopping, layering, baking, garnishing, and pretending you did not just spend forty-five minutes making something people will eat in four.
This is not one of those appetizers.
This Kraft cheese dip recipe is built for the moments when people are hungry now. Everything goes into one microwave-safe bowl, the cheese melts in minutes, and suddenly everyone is standing around the kitchen island with a tortilla chip in hand.
The canned chili is what makes this version different from a basic Velveeta and Rotel dip. It adds savory flavor and turns the queso into a thicker, more substantial party dip that works for game day, taco night, movie night, potlucks, and those snack-for-dinner evenings that somehow turn out better than the dinner you had planned.
Ingredients
You need just four ingredients for this easy Kraft queso dip:
- 16 ounces Velveeta, cut into 1/2-inch cubes: Cutting the cheese into small, evenly sized cubes helps it melt quickly and smoothly.
- 1 can (10 ounces) Rotel diced tomatoes and green chilies, undrained: Use the tomatoes, chilies, and juices for the recipe as written.
- 1 can chili: We like chili with meat for a hearty, savory queso dip.
- 1 can diced green chiles: These add even more chile flavor without requiring any chopping.
How to Make Kraft Queso Dip
- Cube the Velveeta. Cut 16 ounces of Velveeta into approximately 1/2-inch cubes so the cheese melts evenly.
- Combine the ingredients. Place the cubed Velveeta, undrained Rotel, canned chili, and diced green chiles in a large microwave-safe bowl.
- Microwave for 3 minutes. Heat the mixture on HIGH for 3 minutes.
- Stir well. Carefully remove the bowl and stir, bringing the partially melted cheese from the sides and bottom into the center.
- Finish heating. Return the bowl to the microwave and continue cooking on HIGH for about 2 more minutes, or until the Velveeta is completely melted.
- Stir until smooth. Carefully remove the hot bowl and stir until the cheese, chili, tomatoes, and green chiles are evenly combined into a creamy queso dip.
- Serve warm. Set out the tortilla chips and let the disappearing act begin.
Doneness cue: The queso is ready when there are no unmelted chunks of Velveeta and the dip stirs together smoothly.
For a double batch: Microwave on HIGH for 8 minutes, stirring after 5 minutes, or until the Velveeta is completely melted and the dip is well combined.
Why This Kraft Queso Dip Is Different
The basic famous queso combination is Velveeta and Rotel. This recipe takes that familiar creamy base and makes it heartier with two more ingredients: canned chili and diced green chiles.
The result lands somewhere between queso dip and chili cheese dip. It is still creamy enough for tortilla chips, but the chili gives every scoop more substance and savory flavor.
That makes it especially good for a party where the appetizers have a habit of becoming dinner. Around here, that usually starts with someone saying, “I’m just going to have a little queso,” which is not a sentence anyone has ever successfully followed through on.
Readers also make: For another big bowl of cheesy party magic with even more toppings and flavor, try my Supreme Queso Dip.
Expert Tips for Smooth, Creamy Queso
Cut the Velveeta into Small Cubes
Do not toss the whole block into the bowl and expect the microwave to perform a dairy miracle. Cutting the Velveeta into approximately 1/2-inch cubes gives you more even melting and fewer stubborn cheese lumps.
Use a Large Microwave-Safe Bowl
Give the dip room to stir. A bowl that is too small makes it difficult to bring the melted cheese and chili together without decorating the microwave, the counter, or yourself.
Do Not Skip the Stir at 3 Minutes
The edges and bottom heat faster than the center. Stirring partway through helps redistribute the ingredients so the cheese melts more evenly.
Use the Rotel Undrained for the Recipe as Written
The liquid from the Rotel helps loosen the melted cheese and blend the ingredients together. For a noticeably thicker dip, you can drain the Rotel before adding it, but the texture will be different from the original version.
Remember That Queso Thickens as It Cools
Serve it warm for the best dipping texture. If it sits long enough to thicken, warm it again briefly and stir well.
How to Keep Queso Warm for a Party
Once the queso is completely melted and smooth, transfer it to a small slow cooker and use the warm setting for serving.
Stir the dip occasionally, especially around the edges. This keeps everything evenly combined and makes it much easier to leave the kitchen and enjoy your own party instead of standing guard over the cheese bowl like a very tired queso bouncer.
Easy Variations
Make the recipe exactly as written the first time. After that, this is an easy dip to adjust depending on your crowd.
Make It Spicier
Use a hotter variety of Rotel, add a dash of hot sauce, or stir in a pinch of crushed red pepper flakes.
Use Your Favorite Canned Chili
We like chili with meat because it makes the queso hearty and savory. You can use your favorite canned chili based on the flavor and texture you prefer.
Add a Little Freshness on Top
Just before serving, sprinkle the queso with chopped cilantro, sliced green onions, diced tomatoes, or a few sliced jalapeños.
Add More Texture
For a chunkier party dip, stir in sautéed bell peppers, onions, or corn after the queso is melted.
What to Serve with Kraft Queso Dip
Tortilla chips are the obvious answer, and they are an excellent answer. But this cheesy dip can handle a much bigger supporting cast.
Serve it warm with:
- Tortilla chips
- Corn chips
- Soft pretzel bites
- Toasted bread cubes
- Mini tacos
- Taquitos
- Bell pepper strips
- Celery sticks
- French fries or tater tots
- Baked potatoes
- Hot dogs or chili dogs
- Nachos
Perfect with: Balance all that warm, savory cheese with my fresh Pineapple Mango Salsa or a bowl of classic Tomato Salsa.
Turn It Into Loaded Nachos
This Kraft queso dip is thick enough to turn a plain tray of tortilla chips into a full snack-table event.
Arrange chips on a large platter, spoon the warm queso over the top, and add your favorite toppings. Try black beans, diced tomatoes, green onions, jalapeños, sour cream, cilantro, guacamole, or extra chili.
Set everything out separately for a build-your-own nacho bar and let everyone decide how ambitious they feel about toppings.
How to Store Leftover Queso Dip
Allow leftover queso to cool, then transfer it to an airtight container. Store it in the refrigerator for up to 3 days.
The dip will become firm when chilled. That is normal. Gentle reheating brings back the creamy texture.
How to Reheat Kraft Queso Dip
In the Microwave
Place the queso in a microwave-safe bowl and heat it in short intervals, stirring between each one, until hot and creamy.
On the Stovetop
Transfer the queso to a saucepan and warm it over low heat, stirring frequently, until smooth and heated through.
In a Slow Cooker
For a larger amount, place the leftover queso in a small slow cooker and warm it gently, stirring occasionally.
Can You Make This Queso Ahead of Time?
Yes. Prepare the queso, let it cool, and refrigerate it in an airtight container. Reheat it gently before serving.
For parties, I prefer making it shortly before guests arrive because the entire recipe takes only about 10 minutes. Once it is smooth and hot, transfer it to a small slow cooker on warm and let the slow cooker take over party duty.
Frequently Asked Questions
What is this Kraft queso dip made with?
This version is made with four ingredients: 16 ounces of Velveeta, one 10-ounce can of undrained Rotel, one can of chili, and one can of diced green chiles.
Is this the same as the two-ingredient famous queso dip?
No. This is a heartier four-ingredient version. In addition to Velveeta and Rotel, it includes canned chili and extra diced green chiles.
Do I drain the Rotel?
No. For the recipe as written, add the Rotel undrained. The liquid helps the ingredients blend into a creamy dip. You can drain it for a thicker variation.
How long do I microwave Kraft queso dip?
Microwave it on HIGH for 5 minutes total, stirring after 3 minutes. It is ready when the Velveeta is completely melted and the dip stirs together smoothly.
Can I double the recipe?
Yes. For a double batch, microwave on HIGH for 8 minutes, stirring after 5 minutes, until the Velveeta is fully melted.
Can I keep queso warm in a slow cooker?
Yes. Make the dip first, then transfer it to a small slow cooker on the warm setting. Stir occasionally while serving.
Why is my queso dip too thick?
Queso naturally thickens as it cools. Reheat it gently and stir well to bring back a smoother dipping texture.
What can I serve with queso besides tortilla chips?
Try pretzel bites, toasted bread, corn chips, vegetables, fries, tater tots, baked potatoes, mini tacos, taquitos, or nachos. Cheese is wonderfully nonjudgmental about what you dip into it.
Related Dip and Party Recipes
Keep the snack table going with my Supreme Queso Dip. For something fresh to serve alongside it, add Pineapple Mango Salsa or classic Tomato Salsa.
This Kraft queso dip is fast, hearty, creamy, and exactly the sort of recipe that earns a permanent place in the party-food rotation. Four ingredients go into the bowl, ten minutes later the chips come out, and then everyone suddenly forgets they were supposed to save room for dinner.
Honestly, that sounds like queso doing its job.
Kraft’s Famous Queso Dip
This Kraft queso dip is a hearty 10-minute microwave cheese dip made with Velveeta, Rotel, canned chili, and diced green chiles. Creamy, savory, and easy to make, it is perfect for tortilla chips, nachos, game day, taco night, potlucks, and parties.
Ingredients
- 16 ounces Velveeta cheese, cut into 1/2-inch cubes
- 1 can (10 ounces) Rotel diced tomatoes and green chilies, undrained
- 1 can chili, preferably chili with meat
- 1 can diced green chiles
Instructions
1. Cut the Velveeta into approximately 1/2-inch cubes so the cheese melts quickly and evenly.
2. Place the cubed Velveeta, undrained Rotel, canned chili, and diced green chiles in a large microwave-safe bowl.
3. Microwave on HIGH for 3 minutes.
4. Carefully remove the bowl from the microwave and stir well, bringing the partially melted cheese from the sides and bottom into the center.
5. Return the bowl to the microwave and cook on HIGH for about 2 more minutes, or until the Velveeta is completely melted.
6. Carefully remove the hot bowl and stir until the cheese, chili, tomatoes, and green chiles are evenly combined and the queso is smooth and creamy.
7. Serve immediately while warm with tortilla chips, nachos, pretzel bites, vegetables, or your favorite dippers.
Notes
Equipment
- Large microwave-safe bowl
- Sharp knife
- Cutting board
- Sturdy spoon
- Microwave
- Small slow cooker for keeping the queso warm, optional
Recipe Notes
The queso is ready when no unmelted chunks of Velveeta remain and the cheese, chili, tomatoes, and green chiles stir together into a smooth, creamy dip.
Use the Rotel undrained for the recipe as written. The liquid helps the melted cheese and other ingredients combine into a creamy dip.
This queso thickens as it cools. Serve it warm for the best dipping consistency.
For parties, transfer the finished queso to a small slow cooker set to warm and stir occasionally.
Expert Tips
Cut the cheese evenly. Small, evenly sized Velveeta cubes melt faster and more consistently than large chunks.
Do not skip the halfway stir. The edges and bottom heat faster than the center, so stirring after 3 minutes helps the queso melt evenly.
Use a large bowl. The extra room makes the queso easier to stir without spilling.
Serve the queso warm. It naturally thickens as it cools, so keep it warm for the best dipping texture.
Double Batch
For a double batch, microwave on HIGH for 8 minutes, stirring after 5 minutes, or until the Velveeta is completely melted. Stir well before serving.
Variations
For spicier queso, use hot Rotel, add hot sauce, or stir in a pinch of crushed red pepper flakes.
Use your favorite canned chili to adjust the flavor and texture. Chili with meat makes the dip especially hearty.
For extra texture, stir in sautéed bell peppers, onions, or corn after the cheese has melted.
Before serving, top the queso with sliced green onions, chopped cilantro, diced tomatoes, or sliced jalapeños.
Serving Suggestions
Serve this Kraft queso dip warm with tortilla chips, corn chips, pretzel bites, toasted bread cubes, mini tacos, taquitos, bell pepper strips, celery sticks, fries, tater tots, baked potatoes, hot dogs, or nachos.
For another cheesy party favorite, try my Supreme Queso Dip.
Balance the rich, savory queso with fresh Pineapple Mango Salsa or classic Tomato Salsa.
Keep the cheesy comfort food going with my Copycat Taco Bell Pintos and Cheese.
Storage
Allow leftover queso to cool, then transfer it to an airtight container. Refrigerate for up to 3 days.
The queso will become firm when chilled. This is normal, and the creamy texture returns with gentle reheating.
Reheating
Microwave: Place the queso in a microwave-safe bowl and heat in short intervals, stirring between each one, until hot and creamy.
Stovetop: Transfer the queso to a saucepan and warm over low heat, stirring frequently, until smooth and heated through.
Slow cooker: Place a larger amount of leftover queso in a small slow cooker and warm gently, stirring occasionally.
Make-Ahead Instructions
The queso can be made ahead, cooled, and refrigerated in an airtight container. Reheat it gently before serving.
For the best party texture, make the dip shortly before guests arrive, then transfer it to a small slow cooker set to warm.
Nutrition Disclaimer
Nutritional information is provided as an estimate only and will vary depending on the brands, type of canned chili, serving size, and specific ingredients used.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 122Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 337mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 9g
The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
This recipe was originally published July 1, 2022, and updated with clearer instructions and improved recipe information.