Velveeta and Salsa Dip
Equipment
- 1 Medium saucepan
- 1 Cutting board
- 1 Chef's knife
- 1 wooden spoon or heatproof spatula
- 1 serving bowl
Ingredients
- 16 ounce Velveeta cheese block cubed
- 1 cup salsa medium or desired heat level
- 2 tablespoon milk optional; for thinner consistency
- 1 tablespoon fresh cilantro chopped; optional
- 1 pinch salt optional; to taste
- 1 pinch black pepper optional; to taste
Instructions
- Cut the Velveeta cheese into small cubes on the cutting board using the chef’s knife.
- Add the cubed Velveeta and salsa 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 and scorching.
- Continue heating and stirring for 8–10 minutes, or until the cheese is completely melted and the mixture is smooth.
- If desired, stir in the milk a little at a time to reach your preferred dip consistency.
- Season with salt and black pepper to taste, if needed.
- Remove the saucepan from the heat and let the dip rest for 5 minutes to slightly thicken.
- Transfer the dip to the serving bowl.
- Garnish with chopped cilantro, if using, and serve warm with tortilla chips or dippers of choice.
Notes
For best flavor and texture, keep the dip warm over very low heat or in a small slow cooker on “warm” so it stays smooth and dippable without burning. If the dip thickens as it sits, whisk in a tablespoon of milk or salsa at a time until it loosens to your liking. You can customize the heat by choosing mild, medium, or hot salsa, or by adding a pinch of chili powder or diced jalapeños. Leftovers reheat well in the microwave in short bursts, stirring in between, and can be used as a sauce over nachos, baked potatoes, or steamed vegetables.
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