Jenna Bush Hager’s Queso is the kind of irresistibly simple dip that instantly becomes the star of any gathering. Made with Velveeta, Ro-Tel tomatoes, black beans, and fresh avocado, this creamy queso is rich, comforting, and ready in minutes. Jenna has shared that her daughters love it so much they once tried eating it with a spoon—earning it the nickname “cheese soup.”
Why Everyone Will Love This Recipe
- Ready in about 15 minutes
- Ultra-creamy, classic Velveeta texture
- Perfect balance of cheesy, tangy, and fresh
- Easy to customize (mild, spicy, or meaty)
- A guaranteed crowd-pleaser for parties and game day
What Makes Jenna Bush Hager’s Queso Special?
This queso stands out because of its simplicity and contrast. The smooth, melty Velveeta base pairs with the acidity of Ro-Tel tomatoes, the heartiness of black beans, and the buttery freshness of diced avocado folded in at the end. It’s comfort food with just enough freshness to keep you going back for another scoop.
Pro Tips for the Best Queso
- Use half the can of Ro-Tel if you prefer a milder queso.
- Add the avocado off the heat to keep it creamy, not mushy.
- Stir frequently while melting the cheese to avoid scorching.
- Serve immediately or keep warm on low heat.
- A slow cooker works great for parties.
Frequently Asked Questions
Can I make this queso ahead of time?
Yes. Reheat gently on the stovetop or in a slow cooker, stirring often.
What if I don’t like Velveeta?
Velveeta is key for the classic texture, but you can substitute with processed melting cheeses—just expect a slightly different consistency.
Is this queso spicy?
Mild to medium, depending on how much Ro-Tel you use. You can easily adjust.
Can I skip the avocado?
Yes, but it adds creaminess and contrast that many people love.
What’s the best way to keep it warm?
A small slow cooker on the warm setting is ideal.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring often.
How to Freeze
Freezing isn’t recommended, as the cheese sauce can separate when thawed.
Ingredients
- 1 (16-oz) block Velveeta cheese, cubed
- 1 (10-oz) can Ro-Tel diced tomatoes and green chilies (use half for mild)
- 1 (15-oz) can black beans, drained and rinsed
- 1–2 ripe avocados, diced
- Optional Toppings
- Sliced jalapeños
- Fresh cilantro
- Extra shredded cheese
Meat Version (Optional Swap)
- 1 lb ground beef
- ½ onion, diced
- 1 packet taco seasoning
How to Make Jenna Bush Hager’s Queso
- In a medium pot over medium heat, add the cubed Velveeta and stir until fully melted and smooth.
- Stir in the Ro-Tel tomatoes and black beans. Cook until heated through and fully combined.
- Remove from heat and gently fold in the diced avocado.
- Top with jalapeños or cilantro if desired and serve warm with tortilla chips.
Meat Variation Instructions
- In a skillet, sauté the ground beef and onion over medium heat until browned, about 10 minutes.
- Drain excess fat and stir in the taco seasoning.
- Add the seasoned beef to the melted queso before folding in the avocado.
Serving Suggestions
- Classic tortilla chips
- Spoon over nachos or baked potatoes
- Drizzle onto burgers or tacos
- Eat straight from the bowl (Jenna-approved)
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