Velveeta Melted Cheese Dip

Party perfect food doesn’t get meltier, creamier, or more irresistibly cheesy than Velveeta Cheese Dip! With a fresh take, a little Mexican flair, and this recipe, you’ll be making a superior rendition at home this year. 

You might not know Velveeta Cheese Dip is actually a Tex-Mex creation known as Chile con Queso across the Lonestar state. Chile con Queso translates to ‘cheese with chiles’ (i.e. chile peppers). The dip is made up of melted cheese, American cheese, chile peppers, and oftentimes, canned tomatoes as well.

Ingredients

• 1 (32-ounce) package Velveeta cheese cut into 1” chunks
• 1 1/2 cup pico de gallo, store-bought or homemade (or you could sub in 2 10-ounce cans Rotel, drained)
• 1 (12-ounce) can evaporated milk

Instructions

1. Add the Velveeta and evaporated milk to a large microwave-safe bowl. Cover and microwave for 2 minutes. Remove the bowl from the microwave (carefully -- the bowl will be very hot) and stir.
2. Continue to microwave at 30-second increments, stirring after each addition until the cheese has completely melted. Add the pico de gallo (or drained Rotel) and stir to evenly distribute throughout the cheese.
3. Serve alongside tortilla chips and enjoy.

CROCKPOT CHEESE DIP INSTRUCTIONS

1. Add the Velveeta, evaporated milk, and pico de gallo (or Rotel) to a slow cooker and turn the setting on low.
2. Cook for 45 minutes, stirring occasionally.
3. Serve alongside tortilla chips and enjoy.