Velveeta Queso Recipe

Overhead view of queso sprinkled with cilantro on top for recipe card image.

This classic Velveeta queso dip recipe is made with just two ingredients and takes less than 10 minutes! Instant gratification! It's an essential part of Cinco de Mayo, tailgating, and game day!

Course Appetizer/Snack

Cuisine Game Day Food

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 132kcal

Author Marye Audet-White

Ingredients

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

Storage

Store this classic Velveeta queso in an airtight container or covered with plastic wrap in the refrigerator. It will be fine for at least 4 days.

You can also freeze it for up to 3 months. Let it cool to room temperature, spoon it into an airtight container, and pop in the freezer - it's that easy.

Expert Tips:

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