First published July 16, 2021. Last updated April 13, 2025 for editorial improvements.
Table of Contents
This Velveeta queso is two-ingredient magic that turns any gathering into a full-blown snack attack. Creamy, melty, and unapologetically cheesy, it’s your go-to for game day, Taco Tuesday, or when dinner turns into “let’s just eat dip.” Drizzle it, dunk it, devour it—no one’s judging. Bonus: you’ll learn the trick to keeping queso silky smooth instead of turning into a gloopy science project.
🧾 Ingredients
Although Velveeta queso is most often thought of as a dip it's actually a great sauce for tons of different dishes! I use it on my taco stuffed shells.
🔪 How To Make Velveeta Queso Dip
- Cube the Velveeta and put it in a medium bowl that's microwaveable. Add the Ro*Tel.
- Microwave 2 minutes and stir. Continue to microwave the Rotel dip, stirring at 30-second intervals, until smooth.
Seriously - that's it!
📖 Recipe
Velveeta Queso Recipe
Print Pin Recipe Rate RecipeIngredients
- 16 ounces Velveeta cheese
- 10 ounces RoTel tomatoes, or favorite canned diced tomatoes and chiles
Instructions
Microwave
- Cube the Velveta and put it in a microwave safe bowl
- Open the can of Rotel and pour it in - no need to drain.
- Microwave on high for 2 minutes.
- Stir.
- Return to the microwave and cook 2 to 3 minutes more.
- Stir. If it's not all the way melted microwave it for a few seconds more.
- Add to a slow cooker and keep on the warm setting.
Crock-Pot
- Cube the Velveeta.
- Spray the inside of the slow cooker with non-stick cooking spray.
- Add the Velveeta to the slow cooker.
- Dump in the ROTEL.
- Cook on low for 2 to 3 hours, or until the cheese is melted.
- Stir.
- Keep on warm setting.
Notes
- If you can't find Velveeta you can use 1 pound of regular or white American cheese instead.
- If you use a slow cooker for this Rotel queso cheese dip you'll need about a 3 quart crock-pot.
- Depending on the type of Rotel you use this is a spicy dip. If you don't like any chiles at all you can use plain, diced canned tomatoes.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
📖 Variations
- Add cooked bulk sausage - either spicy sausage or regular. Maple flavored doesn't work well - I tried. Ick.
- Stir in cooked, shredded bbq beef brisket.
- Sprinkle in chopped cilantro.
- Add cooked taco meat.
- Use Velveeta Blanco instead of regular Velveeta for a white queso dip recipe (queso blanco).
- If you like it spicy use the hot Rotel tomatoes and green chiles.
- Stir in 1 cup of beer for a yummy beer cheese dip.
- Add a small can of green chilies.
- Drain a can of black beans, rinse, and add them to the Velveeta dip.
- Sprinkle chopped red onions on top.
- Spoon over warm tortilla chips for nachos.
- Add to a baked potato.
💭 Tips
Expert Tip: If you can't find Velveeta you can use 1 pound of regular or white American cheese instead.
- You can also heat this over medium heat, stirring often.
- If you use a
slow cooker for this queso cheese dip you'll need about a 3 quart crock-pot. - Serve this with a bowl of chips and this fiesta chicken - then get ready for the best nachos of your life.
- This recipe is easy to double.
- Queso is a delicious cheese sauce over broccoli or cauliflower.
- Depending on the type of Rotel you use this is a spicy dip. If you don't like any chiles at all you can use plain, diced canned tomatoes.
- Yes, this Velveeta queso recipe is delicious with tortilla chips... but try dipping pretzels, warm flour tortillas, warm corn tortillas, celery, broccoli, cauliflower, and other fresh vegetables!
- Got leftovers? Try using them with these cheesy taco stuffed shells!
- You can use the white Velveeta to make Velveeta queso blanco dip.
👩🍳 FAQs
You'll want to keep Velveeta queso warm in a crockpot for serving, which will keep it at a stage of melty perfection. You can also add about ¼ cup evaporated milk, whole milk, or heavy cream while heating up the cheese and Ro*Tel and that will keep is soft even when it cools off.
Plain queso not your thing? Add cooked sausage, cooked ground beef, or chipotle in adobo. You'll find more great ideas in the variations section of this post.
I like to cube it and melt it in the microwave but you can also toss it in a slow cooker or carefully melt it on top of the stove.
One more thing. How do you spell ROTEL? I mean, they have a little star in the name. Ro⭐Tel. Ro*Tel? RoTel? Ro^Tel?
Sigh. First world problems.
There was a time when the mere thought of Velveeta in my home would have made me cringe. I was young and opinionated and had way more time (and energy) than I have now.
Here's the thing - the things that allow the easy storage (and shelf-stable nature) of Velveeta cheese also allows you to let it simmer in the
All of that stuff that makes us cringe also allows us the ease of keeping it on the pantry shelf for weeks and getting a smooth and creamy texture without a lot of work.
I don't know how it is in other parts of the country but many of the Mexican restaurants around here use Velveeta, Velveeta queso blanco, or something similar. This tastes just like the one from my favorite Mexican restaurant.
📚 Related recipes
- 4-Ingredient Taco Dip takes five minutes, four ingredients, and zero brainpower—basically the dip version of a little black dress. Always a hit, never out of style.
- Rotel Sausage Dip is bold, meaty, and full of sass—this spicy sausage dip with Rotel is the party guest who shows up early and stays 'til the chips are gone.
- Jalapeño Cream Cheese Dip is one of my favorites. Smooth, spicy, and dangerously addictive—like your favorite bad decision in dip form. Serve it warm and watch it disappear.
LizaJo says
My favorite Queso dip/sauce. It's our favorite dip for for tortilla chips and topping of choice for nachos, walking tacos, and frito pie. We smother baked chimichangas in it; I add a little half-&-half and use it as the sauce for Cheesy Chicken Linguine, and Cheesy Tex-Mex Pasta (made with this queso and taco meat or homemade pork chorizo). I make it with Velveeta Blanco, again adding a few tablespoons of half-&-half to thin it out, and use it as a sauce for chicken enchiladas. It's easy, versatile, and since both ingrediets are shelf stable, keeping the ingredients on hand for last-minute cooking is simple to do.