Queso Ranch Dip
Take some Ranch Dip and some Queso Dip. Merge them together and you get this…..Queso Ranch Dip. It’s like a better version of your typical cheese dip, only with a little herby, tangy ranch attitude mixed right in. I still love the basic dip, don’t get me wrong, but this puts a fun spin on it. It’s creamy, a little zippy, super simple, and perfect when your taste buds are begging for something familiar but not boring.
Fun little queso fact: Ro*Tel and Velveeta-style cheese dip has been showing up at gatherings for decades, especially in Texas and Southern kitchens, because it is quick, inexpensive, and nearly impossible for people to leave alone once the chips come out. The classic version is usually just tomatoes with green chiles and melty cheese, but adding ranch seasoning gives this dip a whole new personality. You get the creamy cheese, the tomato-chile bite, and that ranch flavor that makes everybody say, “Wait…what did you put in this?”
Ingredients
You still use Velveeta cheese and Rotel. You just add to it. Throw in some evaporated milk, cream of chicken soup, and the dry Ranch dressing packet. Talk about simple. All you’re doing is adding a few ingredients, but it tastes like you did something fancy. Same principle as the basic Queso Dip: melt, stir, taste, and try not to eat half of it before anyone else gets to the bowl.
Tips and Tricks
Cut the cheese into cubes before melting so it heats evenly and faster. Keep the heat low to medium-low and stir often so the bottom does not scorch. If the dip starts looking too thick, add a splash of evaporated milk until it loosens back up. If you like a thicker dip for nachos, let it sit a few minutes before spooning it over the chips. Want it smoother? Keep stirring and give it a little more milk. Want it spicier? Use hot Rotel, add diced jalapeños, or stir in a pinch of cayenne. Want it heartier? Brown some sausage, ground beef, or shredded chicken and mix it right in.
Serving Suggestions
Use this as a dip or take it further and use it in recipes like casseroles and enchiladas. Top your tacos with it, spoon it into burritos, drizzle it over baked potatoes, or pour it across a platter of nachos. It is also great with soft pretzel bites, toasted bread cubes, fries, tater tots, and even fresh veggies if you want to pretend we are being healthy here. I served these with our Taco Pizza, and it was a perfect match.
You could add other ingredients if this isn’t enough for you, like ground sausage or beef. Make it spicier by adding jalapeños, green chiles, pepper jack, or crushed red pepper. Oh. oh. oh. I know…throw some onions in there. Green onions on top would look pretty too. A little sprinkle of cilantro, diced tomatoes, or extra shredded cheese makes it look party-ready without much effort. Good thing I have some leftover…I’m going to dip my popcorn chicken in it. Doesn’t that sound yummy?
More Fun Ways to Use Leftovers
If you have extra Queso Ranch Dip, do not let it go to waste. Stir a spoonful into scrambled eggs, spread it inside a grilled cheese, mix it with cooked pasta for a quick cheesy dinner, or use it as a sauce for chicken and rice. It also makes a very happy topping for burgers, hot dogs, taco salad, and loaded fries. Basically, if it needs cheese, this dip volunteers.
Storage Tips
Because this is a dairy-based dip, put leftovers in an airtight container and refrigerate them within about two hours of serving. Stored properly, queso-style dips are generally best used within 3 to 4 days. To reheat, warm it slowly on the stove over low heat or microwave it in short bursts, stirring between each one. Add a splash of evaporated milk or regular milk if it thickens up too much. I would not recommend freezing this one if you care about texture, because creamy cheese dips can separate and turn grainy after thawing.
Do your taste buds need a change too?
Try dipping your Taco Grilled Cheese in it.
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Rock on!
~Bobbi
Queso Ranch Dip
Equipment
- Sauce Pan
Ingredients
- 1 Lb Velveeta Cheese
- 1 Can (small) Carnation Evaporated Milk
- 1 Can (10 3/4 oz) Cream of Chicken Soup, Condensed
- 1 Can (10 oz) Rotel
- 1 Packet Ranch Dressing Mix (Dry)
Instructions
- In a medium saucepan, mix together the milk, soup, ranch dressing mix and rotel. Heat till warm on low heat.
- Cut the cheese…not literally…in cubes. Add to the milk/soup mixture.
- Continue heating on low until cheese is melted, stirring constantly. Serve.
