“I wonder what beer would taste like in there?” I says to myself while making this super easy queso dip. So in the beer went, and now forever – in the beer will always go. The recipe below is by far the favorite I’ve made so far, and I’m pretty sure it’s the beer that’s making it rock. My good ole’ Texan pal Karen introduced me to queso years ago and I’ve been making it ever since, experimenting with different ingredients – you really can’t go wrong and it’s so easy since you just toss it in the crock-pot. And while this recipe makes an awesome dip, it also an amazing nacho topper…mmmmmm…nacho-y.
Do ya’ll make queso? What’s your secret ingredient?
1 lb package regular Velveeta
8 oz shredded monterey jack cheese
4 oz shredded cheddar
6 oz beer (of course I used Bud Light!)
2 cans of Rotel (tomatoes & green chilies)
optional: 16 oz browned spicy sausage
tortilla chips for serving
First if you’re adding the sausage, break up and brown the sausage in a skillet on medium heat until heated through. Next cut the Velveeta into cubes, then toss into a crock pot set on low. Add the additional two cheeses (and sausage if using) and let melt in the crock pot for 1-2 hours, stirring regularly. Once the cheese is fully melted and combined, add the beer and Rotel – and I usually save a bit of Rotel for topping to make it look purty. Stir well and heat through. Serve with tortilla chips and that’s it!