This creamy queso is the easiest dip to make for fall football parties

Add 2 tablespoons of butter to a skillet and heat it up.

Add 1 can of Rotel tomatoes to the skillet.

Add 1 teaspoon of garlic, 1 teaspoon of cumin, and 1 teaspoon of salt to the skillet.

Cook the mixture for about 1 to 3 minutes to get rid of the canned taste.

Add 1 can of evaporated milk to the skillet and heat until warm.

Shred 1 pound of American cheese and drop it into the skillet.

Use a whisk to stir the mixture until the cheese is fully melted and creamy.

Transfer the queso to a crock pot or fondue pot to keep it warm.

Equipment Needed

Spice Level: