Ingredients
- 1 lb Velveeta cheese, cubed
- 1 cup heavy cream
- 1 can (10 oz) diced tomatoes with green chiles (like Rotel), drained
- 1/2 cup grilled corn kernels
- 1/2 cup grilled red bell pepper, diced
- 1/4 cup grilled red onion, diced
- 1 jalapeño pepper, grilled and minced (optional)
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- Tortilla chips for serving
- Chopped fresh cilantro for garnish
Instructions
- Preheat your grill to medium-high heat.
- In a large, grill-safe pot or cast-iron skillet, combine the cubed Velveeta cheese and heavy cream.
- Place the pot on the grill and stir the mixture occasionally until the cheese is melted and smooth.
- Stir in the drained diced tomatoes with green chiles, grilled corn, grilled red bell pepper, grilled red onion, and grilled jalapeño (if using).
- Add the chili powder, cumin, and smoked paprika to the cheese mixture, stirring well to combine.
- Continue cooking the queso dip on the grill for 5-10 minutes, stirring occasionally, until heated through and slightly thickened.
- Remove the grilled queso dip from the heat and transfer it to a serving bowl.
- Garnish with chopped fresh cilantro and serve hot with tortilla chips for dipping.
Gather around the grill and dive into this smoky, cheesy fiesta of a dip that’ll have your taste buds dancing with joy and your friends lining up for seconds of this irresistible grilled queso masterpiece!
