My all time favorite recipe site is allrecipes.com. They rate the recipes and you can read cooks reviews. I love this site! Don't know as this is there, but it's worth a peek.

jenell, i've been hunting for white cheese dip recipes that seem like they would be the same as at my fave local mexican restaurant - this one sounds about right:

http://www.recipezaar.com/45875

i like the rotel dip too. for a change of pace sometimes, i mix the melted velveeta with some chili - either canned or homemade - it really is awesome with homemade chili!

OOPS! I guess someone beat me to it. The Queso I always make is easy - just drained Rotel tomatoes with peppers and Kraft Velveta cheese. Always turns out right. LOL!

Sam's club has a Queso Blanco soft cheese that you can melt .. very yummy. Not quite the stuff from the resturant. I think its the lack of margaritas that make the difference
Kat

kat, they sell margarita mixes too roflol

i reckon this just goes to show our regional differences - the dip alot of you are referring to as "queso dip" is what we call "rotel dip", our "queso dip" is the "white cheese dip" we get at the authentic mexican restaurants in our area. i got to admit, if i was served rotel at a mexican restaurant in TX (or wherever else) i would be so disappointed!

I call it "rotel dip" as well, but along with the velveeta and rotel tomatoes, I add in either a lb of hamburger meat or crumble up a small roll of sausage for a little more substance. Add it over some chips and you have a full meal

I will admit if I were served "rotel dip" (that's what I call it too LOL), I would be ecstatic. However, I am awre that many of the Mexican food restaurants use a liquid cheese then put their own additives (tomatoes, etc.). Some just use liquid cheese

You may have already gotten all the answers you need, but I'll chime in anyway. My favorite Mexican restaurant serves a queso dip that is delicious. I spent FOREVER trying to figure out how to make it. When I melted cheese and milk, it always started to separate almost immediately after taking it off the stove. My sister-in-law finally showed me a few weeks ago how to get the cheese to melt and stay melted.

We use white American cheese and half-and-half. Melt both in a double-boiler on the stove. Use about 1 pound of cheese for every cup of half-and-half. You may have to play with the quantities a little to get the consistency you like. We add chopped up jalapenos for a little kick. When you take it off the stove, the cheese stays melted and doesn't separate from the half-and-half, so you actually have time to eat it! Works like a charm.

AJ

Well I like all the 'queso' type dips, but the one I love is with chorizo or linguica diced in the cheese.