Velveeta Cheese Dip Recipe
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.
Servings: 20 - 30 servings
Calories: 110kcal
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.
Video
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
Serving: 2oz | Calories: 110kcal | Carbohydrates: 7g | Protein: 9g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.05g | Cholesterol: 20mg | Sodium: 804mg | Potassium: 223mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 493IU | Vitamin C: 5mg | Calcium: 277mg | Iron: 0.4mg