Velvets Rotel Cheese Dip
Equipment
- 1 Medium saucepan
- 1 wooden spoon or heatproof spatula
- 1 Cutting board
- 1 Chef's knife
- 1 serving bowl
- 1 measuring cup
Ingredients
- 32 ounce processed cheese cubed
- 20 ounce canned diced tomatoes with green chilies undrained
- 1/4 cup milk optional
Instructions
- Cut the processed cheese into small even cubes on a cutting board.
- Add the cheese cubes and the entire contents of the diced tomatoes with green chilies can to a medium saucepan.
- Place the saucepan over low heat and cook, stirring frequently, until the cheese is fully melted and the mixture is smooth.
- If the dip seems too thick, stir in milk a tablespoon at a time until the desired consistency is reached.
- Remove the saucepan from the heat and let the dip rest for 5 minutes to slightly thicken.
- Transfer the dip to a serving bowl and serve warm with chips, veggies, or crackers.
Notes
For best results, keep the heat low to prevent the cheese from scorching or becoming grainy, and stir often so it melts smoothly and evenly. You can adjust the spice level by using mild, original, or hot diced tomatoes with green chilies, or by adding a pinch of chili powder or cayenne. If you need to hold the dip for a party, keep it warm in a small slow cooker on the “warm” setting, stirring occasionally and adding a splash of milk if it thickens. Leftovers reheat well in the microwave at short intervals, stirring between each, and you can customize the dip by folding in cooked sausage, ground beef, or black beans after melting.
Tried this recipe?Let us know how it was!