Description
A creamy, velvety cheese dip perfect for parties, game days, and gatherings. Easy to prepare with a mild flavor that pleases every crowd.
Ingredients
Scale
- 1 pound (16 oz) Velveeta Queso Blanco cheese, cubed
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1/4 cup finely chopped white onion
- 2 tablespoons chopped fresh cilantro
- 1 jalapeño, seeded and finely diced (optional)
- 1/2 cup whole milk
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
Instructions
- Cube Velveeta into 1-inch pieces. Drain half the liquid from the tomatoes. Chop onion, cilantro, and jalapeño if using.
- Choose cooking method: stovetop (medium-low heat) or slow cooker (low setting).
- Add cubed cheese and milk to pot or slow cooker. Stir occasionally until cheese melts.
- Once mostly melted, add tomatoes, onion, cilantro, jalapeño, cumin, and garlic powder. Stir to combine.
- Stovetop: Cook 5-7 minutes, stirring frequently. Slow cooker: Cover and cook 1.5–2 hours, stirring every 30 minutes.
- Serve from pot or slow cooker. Garnish with more cilantro and jalapeños if desired.
Notes
If dip is too thick, add milk 1 tablespoon at a time. Let refrigerated ingredients come to room temp to avoid cheese seizing. Reheat slowly with a splash of milk for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (stovetop) / 2 hours (slow cooker)
- Category: Appetizer
- Method: Stovetop / Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 170
- Sugar: 4g
- Sodium: 830mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 40mg