Velveeta and Rotel Dip
Equipment
- 1 Medium saucepan
- 1 wooden spoon or heat-safe spatula
- 1 Knife
- 1 Cutting board
- 1 serving bowl
- 1 microwave-safe bowl (optional, if using microwave method)
Ingredients
- 32 ounce Velveeta cheese block cubed
- 20 ounce canned Rotel diced tomatoes and green chilies undrained
- 1/2 cup whole milk optional
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cumin optional
- 1/4 teaspoon kosher salt or to taste
- 1/8 teaspoon black pepper or to taste
- 2 tablespoon fresh cilantro chopped; optional
- 1 pound tortilla chips for serving
Instructions
- Cut the Velveeta cheese block into small, even cubes for quicker melting.
- Add the Velveeta cubes and the entire can of Rotel (including liquid) to a medium saucepan.
- Place the saucepan over low to medium-low heat.
- Stir the mixture frequently with a wooden spoon to prevent sticking and scorching.
- When the cheese is halfway melted, stir in the milk if using to thin the dip to your desired consistency.
- Add the garlic powder, onion powder, cumin, salt, and black pepper, stirring until evenly combined.
- Continue cooking and stirring until the cheese is completely melted and the dip is smooth and bubbly.
- Remove the saucepan from the heat and let the dip rest for about 5 minutes to slightly thicken.
- Stir in chopped cilantro if using, then taste and adjust seasoning with additional salt or pepper as needed.
- Transfer the Velveeta and Rotel dip to a serving bowl and serve warm with tortilla chips.
Notes
For best results, keep the dip warm in a small slow cooker or over very low heat to prevent it from thickening or forming a skin, and stir occasionally to maintain a smooth texture. If the dip becomes too thick, whisk in a tablespoon of milk or two at a time until it loosens to your liking. You can customize the flavor by adding cooked ground beef, sausage, or black beans for a heartier version, or use “hot” Rotel for extra spice. Avoid using high heat when melting the cheese, as this can cause it to separate and become grainy, and always cube the Velveeta first so it melts evenly.
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