Jenna Bush Hager's Queso Recipe

Servings

You can serve Jenna Bush Hager’s queso straight from the pot or slow cooker, warm and melty—that’s when it’s at its best. Here are a few down-to-earth ways I’ve personally seen it shine:

• With tortilla chips: Classic and always a hit. Go for sturdy ones—this queso’s thick and hearty.
• As a nacho topper: Layer chips, drizzle the queso, then add jalapeños, chopped tomatoes, or whatever fixings you like.
• With warm soft pretzels or breadsticks: A cozy twist if you're not in a chip mood.
• Over fries or baked potatoes: Seriously, it's like next-level chili cheese fries.
• Inside tacos or burritos: A little scoop of this in a beef taco makes magic happen.
• As a dip with veggie sticks: Carrots, bell peppers, celery... especially if you want a lighter side.

If you’re hosting, I recommend keeping it in a small slow cooker on the “warm” setting so it stays perfectly creamy all through the event. Just give it a quick stir now and then, and you’re golden.

Tips

Here are my top tips and personal recommendations for making Jenna Bush Hager’s queso truly shine — not just good, but crave-worthy:

1. Don’t skimp on the Velveeta. This is not the time to swap in fancy cheeses. Velveeta melts like a dream and gives you that signature creamy, smooth texture. Save the cheddar for another dish.

2. Drain the beef well. After browning the ground beef, be sure to drain off the excess fat. It keeps the queso from turning greasy or separating as it sits.

3. Let the Ro-Tel juice work its magic. Use the full can—juice and all. It adds a tangy, mildly spicy kick that balances the richness of the cheese.

4. Fold in avocado last-minute. Add diced avocado right before serving so it stays fresh and doesn’t turn mushy. If you’re reheating later, add fresh avocado again rather than reheating it.

5. Use a slow cooker for parties. After it’s cooked, transfer it to a small crockpot and set to "warm." It’ll stay molten and ready for dipping without needing constant babysitting.

6. Customize the heat. Want it spicier? Stir in extra chopped jalapeños, a dash of cayenne, or a few spoonfuls of hot salsa. Want it mild? Use the mild version of Ro-Tel.

7. Make it ahead, reheat gently. Queso stores well in the fridge for 2–3 days. Reheat low and slow—on the stove or in the microwave—adding a splash of milk if needed to bring it back to life.

8. Don’t over-stir once melted. Once everything is fully melted and combined, avoid constant stirring—it can actually break down the cheese and thin it out too much.

9. Go wild with toppings. Chopped cilantro, green onions, crumbled bacon, pico de gallo, or even black olives on top can add color, texture, and flavor layers.

10. Taste before seasoning. Velveeta and taco seasoning already bring salt, so don’t add extra until you’ve tasted the finished queso. It’s easy to overdo.

This dip is already a crowd-pleaser as written, but when you dial in the texture, heat, and freshness with these little touches—it becomes legendary. It's one of those recipes where how you finish it is just as important as how you start.

Ingredient Substitutes

While Jenna Bush Hager’s queso is famous for that classic Velveeta + Ro-Tel + beef combo, you can definitely make ingredient swaps based on what you have, your diet, or just your vibe that day. Here’s what I recommend:

🧀 Instead of Velveeta

Velveeta is iconic for its smooth melt and mild flavor. But if you want an alternative:

• American cheese slices (deli-style, not singles) – still melts creamy.
• Cheddar + cream cheese + milk – for a more “homemade” cheese sauce, though it may not stay as smooth.
• White melting cheese (like Queso Blanco or Monterey Jack) – great for a different flavor profile.
• Vegan cheese shreds + plant milk – if you're going dairy-free, go slow with the heat and stir often.

🍅 Instead of Ro-Tel

Ro-Tel gives heat and tang, but you can DIY:

• 1 can diced tomatoes + 1 can diced green chilies or jalapeños
• Fresh chopped tomatoes + green chilies + a splash of lime – if you like it bright and fresh

🥩 Instead of ground beef

No beef? No problem.

• Ground turkey or chicken – lighter but still hearty.
• Chorizo – brings bold, spicy flavor.
• Cooked, crumbled plant-based meat – for a vegetarian swap (I’ve done this with Beyond Beef and it worked great).
• Skip it – for a simple vegetarian queso.

🫘 Instead of refried beans

Beans add body and depth.

• Black beans (mashed or whole) – mild and protein-packed.
• Pinto beans – closest in flavor and texture.
• Lentils – if you want a different, earthy twist.

🥑 Instead of avocado

Avocado gives freshness, but:

• Leave it out – totally optional.
• Top with guacamole – especially if you’re serving as a dip.
• Sour cream or Greek yogurt dollop – different taste, same creamy vibe.

🌮 Other optional adds or swaps

• Salsa or enchilada sauce – for more punch
• Corn – sweetens and adds pop
• Hot sauce – to dial up the heat
• Cilantro or green onions – fresh herbs go a long way

So yes, the base recipe is iconic, but don’t feel locked in. You can make it meatless, dairy-free, spicier, milder, chunkier, or smoother depending on your crowd and what’s in your kitchen. The magic is in the creamy-spicy-salty balance—and as long as you’ve got that, you’ve got queso.

Remarks

This queso is bold, easy, and built to impress—no frills, just serious flavor. If you're making it, make enough. It will get scraped clean.