Velveeta Cheese Dip
The ultimate comfort food, Velveeta Cheese Dip is creamy, cheesy, and perfect for any occasion. This easy weeknight dinner is a crowd favorite that brings everyone together. Serve it warm with your favorite dippers, and enjoy the smiles it brings!
Equipment
- Wooden Spoon
- Food Processor
- Cutting Board
Ingredients
- 32 ounce Velveeta cheese
- 20 ounce Rotel diced tomatoes and green chilies
- 0.5 cup Milk
- 0.25 cup Hot sauce we used Frank’s RedHot
Instructions
- Set a medium pot over medium-low heat. Cut the Velveeta into 1-inch chunks. Place the chunks of cheese in the pot. Pour the Rotel, milk, and hot sauce into the pot.
- Allow the cheese to slowly melt into the liquids. Make sure to stir every minute or two to help the melting process along. Once the cheese is fully melted into the liquid, lift a wooden spoon out of the pot to check the consistency. You want the cheese sauce to coat the spoon well, but still drip off. Remember it will thicken as it cools.
- Add an additional ¼ – ½ cup of milk if desired. Serve warm.
Notes
- Tip 1: You can HALF this recipe if desired, using a 16 oz block of Velveeta.
- Tip 2: Cool the Velveeta cheese dip before transferring to an airtight container. It will keep well in the fridge for up to 4-5 days.
- Tip 3: You can reheat rotel dip on the stovetop or in the microwave in short bursts at 50% power, stirring between each burst. Either way, you’ll likely want to add a splash of milk if the cheesiness has tightened up.