Copycat Cafe Rio Queso
This Copycat Cafe Rio Queso recipe is a rich, creamy, and cheesy dip loaded with bold flavors! Made with melted cheese, green chile sauce, Rotel and a hint of spice, this homemade Cafe Rio-style queso dip is the ultimate party appetizer. Perfect for dipping tortilla chips, drizzling over burritos, or serving with tacos. This easy Tex-Mex cheese dip will bring the taste of your favorite restaurant right to your kitchen. Whether you’re hosting a game day party, family gathering, or craving a cheesy snack, this spicy copycat queso dip is a crowd-pleaser. Ready in minutes and incredibly delicious!
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Did you try this Copycat Cafe Rio Queso? I’d love to hear how it turned out! Leave a comment below and let me know if you made any tweaks or have any questions. And if you loved this recipe, don’t forget to share it with friends or save it for later!
Frequently Asked Questions:
1. What kind of cheese is best for making queso?
A cheese like Velvetta melts super well, which is what is used in this recipe. It ends up smooth and creamy. Also, white American cheese and Monterey Jack cheese melts smoothly and creates that rich, creamy texture. Some recipes also use pepper jack or cheddar for extra flavor. Check-out these other cheese dip recipes: White Cheese Dip, Pretzel Cheese Dip and Easy Queso.
2. Can I make this queso dip in advance?
Yes! You can prepare this Cafe Rio copycat queso ahead of time and store it in an airtight container in the refrigerator. Reheat it gently on the stovetop or in the microwave, adding a splash of milk if needed to maintain its creamy consistency.
3. How do I make my queso spicier?
For extra heat, add bottled jalapeños-chopped into small pieces or canned diced jalapeños to the cheese mixture when heating, more cayenne pepper, or you can also use spicy pepper jack cheese for a kick.
4. Can I keep queso warm for a party?
Yes! Keep it warm in a slow cooker on the “warm” setting or a fondue pot to maintain its creamy texture throughout your event.
5. What are the best things to dip in queso?
Classic choices include tortilla chips, pretzels, soft pretzels, and toasted baguette slices. You can also drizzle it over nachos, burritos, fries, or even roasted vegetables.
Ingredients Needed for Copycat Cafe Rio Queso:
- 16 ounces Queso Blanco Velveeta, cut into chunks (regular Velvetta will work as well)
- 3/4 cup Rotel, drained
- 1/2 cup green chile enchilada sauce
- 1/3 cup cilantro leaves, slightly chopped or more if desired
- 1 1/2 tbsps green onion, and stems sliced
- 3/4 tsp cumin
- 3/4 tsp chili powder
Instructions for Copycat Cafe Rio Queso:
- Cut Velveeta into small chunks, slice the green onions-some of the green tops too and tear the cilantro leaves off of the stems.
- Place the cut up Velvetta, drained Rotel, green chile enchilada sauce, cilantro pieces, sliced green onions, ground cumin and ground chili powder into a sauce pan. Stir.
- Heat over low heat, stirring continuously. Heat slowly to avoid ruining the consistency-do not boil.
- When the Velveeta has melted and the queso is smooth, remove from the heat.
- Next, blend with an immersion blender to create a smooth and creamy consistency.
- Pour homemade queso dip into a serving bowl. Top with a cilantro leaves for appearance.
- Serve warm with tortilla chips, over burritos, tacos, fries or veggies-as you like. Enjoy!
Cook’s Notes:
1. If the finished queso is too thick for your liking, dilute it with a little Classic Coke-add a little at a time to get the desired consistency.
2. If you do not mind the cilantro leaves and slices of onion, you do not need to use an immersion blender. However, we love the smooth and creamy texture the immersion blender gives this queso.
3. This queso is great over burritos, over enchiladas, on tacos and tastes great with a bean and cheese quesadilla.
4. We have used both-Original Velveeta and Queso Blanco Velveeta. Sometimes the Queso Blanco Velvetta can be difficult to find at local grocery stores. We like both-try this queso using both-on separate days to see which you like best. Both are yummy!
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Helpful Items For This Recipe:
Copycat Cafe Rio Queso
Homemade Cafe Rio-style queso dip is the ultimate party appetizer. Perfect for dipping tortilla chips, drizzling over burritos, or serving with tacos.
Ingredients
- 16 ounces Queso Blanco Velveeta cut into chunks
- 3/4 cup Rotel drained
- 1/2 cup green chile enchilada sauce
- 1/3 cup cilantro leaves slightly chopped or more if desired
- 1 1/2 tbsps green onion and stems sliced
- 3/4 tsp cumin
- 3/4 tsp chili powder
Instructions
-
Cut Velveeta into small chunks, slice the green onions-some of the green tops too and tear the cilantro leaves off of the stems.
-
Place the cut up Velvetta, drained Rotel, green chile enchilada sauce, cilantro pieces, sliced green onions, ground cumin and ground chili powder into a sauce pan. Stir.
-
Heat over low heat, stirring continuously. Heat slowly to avoid ruining the consistency-do not boil.
-
When the Velveeta has melted and the queso is smooth, remove from the heat.
-
Next, blend with an immersion blender to create a smooth and creamy consistency.
-
Pour homemade queso dip into a serving bowl. Top with a cilantro leaves for appearance.
-
Serve warm with tortilla chips, over burritos, tacos, fries or veggies-as you like. Enjoy!
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