Velveeta Cheese Dip
Make the best Velveeta cheese dip recipe with Rotel! Creamy, zesty, and perfect for parties or game days, it’s easy to make and always a hit. Grab the recipe and share it at your next event for the winning touchdown!
Servings: 12 servings
Calories: 194kcal
Equipment
- saucepan
- serving bowl
Ingredients
- 16 ounces Velveeta Cheese cut into 1-inch cubes
- ½ cup heavy cream see recipe notes for substitutions
- ½ cup pepper jack cheese shredded
- 15 ounce black beans drained and rinsed
- 14.5 ounces mild Rotel tomatoes not drained, divided
- 7 ounces green chiles
- ¼ cup chopped cilantro divided, more for optional garnish
- 1 jalapeno cored and minced (about 2 tablespoons)
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes see notes for substitutions
- ½ lime juiced
Instructions
- In a medium saucepan or 10" skillet, add the Velveeta, heavy cream, and pepper jack cheese. Cook over medium-low heat mix until the mixture is combined and beginning to melt, about 3-5 minutes.
- Add the remaining ingredients, reserving a tablespoon of the Rotel diced tomatoes and cilantro as garnish. Stir the cheese dip until melted smooth and heated through, about 5 minutes.
- Add to serving bowl and top with the remaining tomatoes and cilantro, and your favorite garnishes like chopped cilantro and guacamole.
Notes
- The ways you can use this Velveeta Rotel dip are endless! We’re hosting a holiday party with a baked potato bar and I’ll be serving this as a nacho cheese topping along with our easy 5 ingredient chili in my triple buffet server (to keep the potatoes and toppings warm).
- Velveeta Cheese - see our article with simple Velveeta substitutes for substitutions.
- Heavy cream - this makes the dip smoother and easier to dip and scoop! If you don't have heavy cream, then use 1/4 cup of milk instead.
- shredded pepper jack cheese - you can substitute this with Monterey Jack or Colby Jack cheese to cut down on the spiciness. I recommend shredding your own cheese as it melts better. Store bought shredded cheese contains anti-caking ingredients that can keep your cheese from melting smoothly.
- black beans - use canned black beans.
- Rotel diced tomatoes - for a milder heat, I recommend using canned Mild Rotel. Original Rotel tomatoes can be a touch spicy for the whole family. You can use salsa instead of Rotel, or use original diced tomatoes and double the amount of green chilies.
- red pepper flakes - or use a pinch of cayenne pepper or 1/2 teaspoon of chili paste.
- Velveeta Nachos – add ground beef or sausage (for more protein) and drizzle the sauce between layers of tortilla chips.
- Get more Velveeta cheese recipes like beefy Velveeta cheese soup and smoked queso dip with chorizo, or learn how to make velveeta cheese sauce and use up the rest of your cheese.
- Keep the leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Microwave at 50% power for 2 minutes. Stir and continue for :30 second intervals until heated though and smooth.
- Combine all the ingredients together and store in an airtight container in the fridge for up to 3 days. Follow reheating instructions below.
Nutrition
Serving: 1serving | Calories: 194kcal | Carbohydrates: 16g | Protein: 12g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 690mg | Potassium: 343mg | Fiber: 4g | Sugar: 5g | Vitamin A: 645IU | Vitamin C: 8mg | Calcium: 281mg | Iron: 1mg