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Copycat Cafe rio queso recipe

Cafe Rio Queso Recipe

Café Rio queso recipe is a creamy and delicious queso dip that is perfect for nachos, tacos, and chips.
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Prep Time: 8 minutes
Cook Time: 5 minutes
Total Time: 13 minutes
Course: Appetizer, Dip, Snack
Cuisine: Mexican
Keyword: Cafe Rio Queso Recipe
Servings: 8 Servings
Calories: 411kcal
Author: Bex Smith

Equipment

  • Sauce Pan

Ingredients

  • 32 ounces Queso Blanco Velveeta cut into chunks
  • 1 cup drained Rotel
  • 3 tbsps sliced green onion and stems
  • 1 cup green chile enchilada sauce
  • 1 cup cilantro leaves
  • 1 tsp chili powder
  • 1/2 tsp cumin

Instructions

  • In a medium saucepan, heat the chunks of Queso Blanco Velveeta over medium heat, stirring occasionally until melted and smooth.
  • Add in the drained Rotel, sliced green onion and stems, green chile enchilada sauce, chili powder, and cumin. Stir to combine.
  • Let the queso dip cook for an additional 2-3 minutes until all ingredients are fully incorporated and heated through.
  • Remove from heat and stir in cilantro leaves.
  • Serve immediately with chips or as a topping for nachos or tacos.

Notes

  • Make sure to keep an eye on the queso dip as it cooks, stirring occasionally to prevent burning or sticking to the bottom of the saucepan.
  • For a spicier dip, you can add more green chile enchilada sauce or diced jalapenos.
  • If your dip becomes too thick, you can add a splash of milk or cream to thin it out.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove, stirring occasionally until heated through.

Nutrition

Calories: 411kcal
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