Do NOT miss out on trying this delicious and creamy Velveeta cheese dip. It's served cold but is SO good and easy!
Velveeta Cheese Dip – Best Served Cold!
Cheree' here! Listen y'all, this Cheese Dip Recipe is literally famous in our family (and beyond)! I've been making it for a gazillion years and my 4 kiddos grew up eating it.
So when they all went off to college and grew up they all wanted the recipe, and when their friends ate it they wanted the recipe ……. and when those friend's friends tried it they wanted the recipe and so on – whew!
Let me just say I've had my share of phone calls from my children (already at the grocery store) needing this recipe. 🙂
🍴MENU TIP:Â This dip is also found in our Celebration Menu Planning Made Easy Set!Â
A bit of dip history:
I grew up eating at a Mexican restaurant in northeast Arkansas called Pancho's. If you're from the area you will know it.
Like how restaurants now serve salsa and chips on the table, they would serve cheese dip, hot dip and chips. We loved it! This recipe came to be so we could have Pancho's cheese dip at home any time we got the craving.
It's served cold and made in a blender which sounds completely crazy but I promise, promise, promise it works! You can warm it up too if you want, but the beauty of it cold is that it stays on the chip which is kind of awesome.
Ingredients needed for Velveeta Cheese Dip:
- 1 lb Velveeta cheese
- 10 oz can Rotel tomatoes
- 5 oz can evaporated milk
- 1 tsp ground cumin
- 1 tsp garlic powder
How to make cheese dip:
This is the simplest Velveeta cheese dip recipe on the planet. It's perfect for game days or a quick appetizer!Â
Just cube 1 pound Velveeta cheese right into a blender, top with a can of Rotel tomatoes, a small (5 oz) can of evaporated milk, 1 teaspoon ground cumin and 1 teaspoon garlic powder. That's it!
Blend those ingredients right up until the cheese dip is smooth like a nacho cheese sauce would be.
Pour into a bowl and serve cold with some tortilla chips or try some of our other suggestions below.
I know, I know it sounds ridiculous but it's so, so good! The Rotel tomatoes give just enough kick (and I LOVE that there are mild or hot options for Rotel now too!).
I mean you can pop it in the microwave a few seconds if you want and prefer it that way, I won't hold it against you. (You can also throw this all in the slow cooker too and warm it up).
If you want to jazz it up a little more, you can even add in ground beef, extra diced tomatoes, green chiles, pre shredded cheeses – however you want to make up this queso dip. The beauty of this recipe is that you really can make it in the blender, stove top, crock pot – however you like. If you prefer it to be more creamy, you could even try adding in sour cream or cream cheese.
We LOVE it cold and made in the blender with the recipe we gave, but either way you make it, it's some really good stuff!Â
Here are a few options of what to Dip in Cheese Fondue or Cheese Dip:
Most of the time you can just use tortilla chips for dipping in this cheese dip.
However, if you want to try something a little different, you can try bell peppers, mini peppers, Serrano peppers, jalapeños, bread, potatoes, or meatballs! It's delicious, so really anything that complements a cheesy dip will be perfect 🙂
Be warned…..it's highly addictive! You're welcome. 😉
Cheese Dip
Ingredients
- 1 lb Velveeta cheese, chunked
- 10 oz can Rotel tomatoes
- 5 oz can evaporated milk
- 1 tsp garlic powder
- 1 tsp ground cumin
Instructions
- Place all ingredients into a blender and blend until smooth.
- Serve cold or warmed with your favorite tortilla chips or other items for dipping.
Nutrition
Looking for more delicious food like this Cheese Dip?
Be sure to check out our Celebration Menu Planning Made Easy Set.
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Here are a few other dip recipes you might like to try:
Are you looking for a delicious HOT cheese dip? Give this Rotel Dip a try – it's made in your slow cooker!Â
Used this for our Cinco de Mayo celebration and HOLY COW!!!!
So good as is but warmed for nachos, it was spectacular! It got rave reviews from our guests and is my new go-to party dip!
Yay! We love hearing that ~ it really is so so good!!! 🙂
Sounds good and will try, but here in Florida we do a dip close to yours that you will have to try.
Our cheese dip has Rotel and Velveeta, but we do it like this:
1 lb. roll sausage of your choice, scrambled in a sauce pan like hamburger and drained. We like spicy.
Add 1 can of regular Rotel.
Then add 1 big block of Velveeta, cubed until melted.
Put in a small crockpot to keep warm.
If you like it a little thinner, heavy cream is great, but can substitute milk.
It is thick and yummy!!! We eat ours with Tostitos Cantina thin and crispy chips.
Another favorite is:
1 lb. hamburger, scrambled in a sauce pan, drained.
Add 1 packet of taco seasoning and cook according to directions.
Add 1 block of Velveeta Queso Cheese, cubed until melted.
If you like it a little thinner, heavy cream is great, but can substitute milk.
Put in a small crockpot to keep warm.
It is thick and yummy!!! We eat ours with Tostitos Cantina thin and crispy chips.
ENJOY!!!
Thanks so much for sharing those with us Sharon! 🙂
I’ve tried it your way. I’m shore glad I did. You don’t have to heat or reheat dip. Server it cold. It’s delicious.Great for a gathering. Will be serving it cold from now on.
I’m so glad you like it!!
SO did you grow up in Jonesboro? I loved eating at Panchos and love this dip too! I love to serve it over my spanish rice…YUM! I went to ASU.
Yes Kathy! I grew up in Marked Tree. I went to school at U of A but my sister and brother went to ASU!
SOOOOOO GOOD:)
Yayyy! I’m so glad you liked it! 🙂