Velveeta Cheese Dip
by Sommer Collier — on Aug 22, 2025 Our irresistibly cheesy and spicy Velveeta Cheese Dip is easy to make on the stovetop in less than 20 minutes – and with only 4 ingredients! This upgraded rotel dip recipe includes classic canned tomatoes and chilies, plus a kick of hot sauce and our special ingredient to keep the dip ultra creamy.
Sommer’s Recipe Notes
I would guess most Americans have tasted the classic 2-ingredient Rotel Velveeta Cheese Dip Recipe. It’s essentially a block of American cheese, and a can or two of diced tomatoes in green chilies. Melted together, these two ingredients make a simple queso-style cheese dip you can find at any casual gathering.
It’s good, truly. I’m not saying it isn’t… However, with just another “secret” ingredient or two, you can turn the simple dip into something that tastes fantastic and is a queso dip that doesn’t harden once cooled. We think you’ll agree, our Velveeta Cheese and Rotel Dip recipe is a BIG step above the norm!
Why You’ll Love Our Velveeta and Rotel Cheese Dip
- Pick your portions – As-is, this recipe makes about 20-30 servings of dip. You can easily halve the ingredients to make a smaller batch for 10-15 guests.
- Secret ingredient – Our Velveeta cheese dip recipe includes the addition of milk to thin out the cheese dip and make it less likely to coagulate as it cools.
- Amazing flavor – We add a generous amount of spicy hot sauce to make a cheesy dip that’s rich, thick, and creamy, with some major pep!
Melt up a batch of Velveeta rotel dip on the stovetop in only 20 minutes to score major host points at your next game day party, movie night, or any get-together!
Ingredients and Tips
- Velveeta cheese – Yup, that rectangular orange block you know and love!
- Rotel – Use your choice of regular or spicy diced tomatoes with green chilies.
- Milk – Whole milk will make a more rich and creamy dip, but 2% will also work well.
- Hot sauce – You can use any variety of hot sauce, like habanero hot sauce, Cholula, or Sriracha. We use classic cayenne pepper Frank’s RedHot sauce.
Variations and Optional Add-ins
- Less spicy dip – Original Rotel is already pretty mild, but feel free to leave out the hot sauce if you want to reduce the heat.
- Cooked chorizo sausage or seasoned ground beef – This will add major protein, and even more bold and spicy flavors.
- Bacon – Cooked chopped bacon is also a fabulous meaty addition, and has a nice bit of crunch.
- Jalapeño peppers – For some serious heat, feel free to add seeded and sliced or diced peppers to the mix.
- Cilantro – You can mix fresh chopped cilantro straight into the Velveeta cheese dip, or sprinkle some on top to serve.
How to Make Velveeta Cheese Dip
Tip for Success – We made this recipe on the stovetop, but you can also make it in the microwave or in a slow cooker, then keep it warm during your event. Simply prep all of the ingredients, then combine them in a microwave-safe bowl or crockpot.
To microwave, heat the dip in short 10-second bursts at 50% power, stirring between each burst, until the cheese is melted and smooth.
If you prefer to use a crock pot – After combining the ingredients, add the lid on top, and slow cook on LOW for 2-4 hours. You can keep it in the slow cooker to serve, just turn the heat down to WARM and stir occasionally.
Find the full Velveeta Cheese Dip recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Storing Leftovers – Cool the Velveeta cheese dip before transferring to an airtight container. It will keep well in the fridge for up to 4-5 days.
- Reheating – 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 in the refrigerator.
Serving Suggestions
Serve Velveeta cheese and rotel dip warm with crunchy tortilla chips, or fresh cut veggies like carrot sticks, celery sticks, bell pepper slices.
It’s also fabulous to pour over hot sandwiches, enjoy as a cheese sauce on broccoli, and use to make ultra-indulgent nachos! You can even use it to dress a nacho hot dog… Because yes, of course that’s a thing!
Velveeta Cheese Dip Recipe
Video
Ingredients
- 32 ounce block of Velveeta cheese
- 20 ounces Rotel diced tomatoes and green chilies 2 cans
- ½ cup milk
- ¼ 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
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- Number of Servings – You can HALF this recipe if desired, using a 16 oz block of Velveeta.
- Storing Leftovers – Cool the Velveeta cheese dip before transferring to an airtight container. It will keep well in the fridge for up to 4-5 days.
- Reheating – 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.
Nutrition
Frequently Asked Questions
No, not quite… While both dips have a gooey cheese base, cowboy queso is typically loaded up with more ingredients, like corn and other veggies, and includes a blend of several different cheeses.
Nope, there is no need to drain first! The moisture from the Rotel actually helps thin the cheese sauce ever so slightly, and infuses deep chile flavor in every scoop.
