This Killer Keto Queso Cheese Dip Recipe is a Hot and Spicy Party Cheese Dip known to make women faint and strong men cry.
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Makes 18 ounces of a killer dip!
Killer Keto Queso Cheese Dip Recipe
1 cup heavy cream
1/2 cup or 4 oz. cream cheese, softened and at room temperature
2 cups freshly shredded Monterey Jack cheese (8 oz. block)
2 cups freshly shredded sharp white cheddar cheese, or your preferred cheddar (8 oz. block)
10 oz. can Rotel diced tomatoes and green chiles, drained
4 oz. chopped green chiles (mild), (You can use drained canned or chopped fresh and roasted, which I prefer)
1 teaspoon hot sauce, or to taste (I use Sriracha)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cumin
Warm heavy cream over low-medium heat for 2-3 minutes, stirring often. Add softened cream cheese. Whisk until cream cheese is fully melted and smooth. Add shredded cheese and continue whisking until the cheese has fully melted and has a creamy texture.
Remove saucepan from heat. Add Rotel tomatoes, green chiles, hot sauce, and spices. Whisk well until sauce is creamy, smooth, and there are no lumps.
The queso will thicken as it cools. You may serve it warm. However, this queso dip is also fantastic at room temperature.
Serve with veggies, pork rinds, or your favorite keto-friendly chips. Can also with serve tortilla chips for the non-keto munchers among you.
Store in the refrigerator for up to a week.
Reheat leftovers on the stovetop or in the microwave. Enjoy!
This recipe may be doubled, quadruped or even sextupled without problem. Go easy on the peppers if your guests don't like hot food. The effect if done correctly should be an initial impression of cheese, cumin, sour cream and garlic followed a second later by a sinus-cleaning heat.
As one partaker put it "You have to keep eating because if you don't, you'll die." This is guaranteed to increase beer consumption at parties.