Crab Queso Dip – Creamy, Cheesy, and Perfect for Parties
Ingredients
- 1 stick (4 oz unsalted butter)
- 1/2 cup heavy cream
- 1 tablespoon seafood base (a.k.a. the secret to making it taste fancy)
- 32 oz Velveeta Queso Blanco (cubed)
- 2 cans Rotel (drained (because no one wants a watery dip!))
- 2 6 oz canned crab meat (drained)
- 1 tablespoon fresh garlic
- 1 teaspoon table salt
- 1 whole medium-sized red onion diced (slap it on the fine dice setting of a chopper)
- Thinly sliced green onion (for garnish)
Instructions
- Butter & Onions Are the Dream Team
- In a medium saucepan, melt the stick of butter over medium heat. Add the red onion and sauté until it’s soft and just getting cozy, but not browned—about 3 minutes. Throw in the Rotel, garlic powder, and salt, and stir it all together like you’re mixing up a cheesy symphony.
- Enter Velveeta Heaven
- Set up a double boiler over medium-low heat (or a heatproof bowl over a simmering pot of water). Add the Velveeta cubes, heavy cream, and seafood base. Stir patiently while everything melts into a smooth, cheesy masterpiece. If Velveeta had a fan club, this step would be the initiation.
- Combine & Conquer
- Once your Velveeta is silky smooth and irresistible, carefully stir in the Rotel and onion mixture. Then, gently fold in the crab meat like you’re tucking it into a cheesy blanket of happiness.
- Garnish & Serve
- Pour the dip into a serving dish and sprinkle some thinly sliced green onion on top for that pop of color (and a little crunch). Serve it hot with tortilla chips, crackers, or even some crusty bread. Watch as it disappears faster than you can say “crab queso dip.”
Notes
This Crab Queso Dip is creamy, cheesy, and packed with seafood goodness. Whether you’re sharing it at a party or secretly eating it all yourself (no judgment), it’s a winner every time.