Easy Velveeta Cheese Dip
Equipment
- 1 Medium saucepan
- 1 wooden spoon or heatproof spatula
- 1 sharp knife
- 1 Cutting board
- 1 serving bowl
Ingredients
- 16 ounce Velveeta cheese cut into 1-inch cubes
- 10 ounce canned diced tomatoes with green chilies undrained
- 1/4 cup whole milk room temperature
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon ground cumin optional
- 1/8 teaspoon chili powder optional
Instructions
- Cut the Velveeta cheese into 1-inch cubes on a cutting board.
- Add the Velveeta cubes, canned diced tomatoes with green chilies, and milk to the medium saucepan.
- Place the saucepan over low to medium-low heat.
- Stir the mixture constantly with the wooden spoon or spatula to prevent sticking or scorching.
- Continue cooking and stirring for 7–10 minutes, or until the cheese is fully melted and the dip is smooth.
- Stir in the garlic powder, onion powder, cumin, and chili powder until evenly combined.
- Taste the dip and adjust seasonings if desired.
- Transfer the hot cheese dip to a serving bowl and serve immediately with chips, veggies, or pretzels.
Notes
For best results, keep the heat low so the cheese melts gently and doesn’t seize or turn grainy, and if the dip gets too thick, whisk in 1–2 tablespoons of milk at a time until it reaches your preferred consistency. You can hold the finished dip warm in a small slow cooker on the “warm” setting, stirring occasionally to keep it smooth. Customize the flavor by adding cooked ground beef, sausage, or sautéed onions and peppers, and if you like more heat, stir in a bit of hot sauce or extra diced jalapeños. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stove or in the microwave, stirring often and adding a splash of milk to bring back the creamy texture.
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