This five-minute nacho cheese dip is perfect for game day, parties, or a fondue dinner. Make this cheese sauce to smother chips with or to dip in. Enjoy this creamy queso with just the right amount of heat.
This is the absolute easiest recipe to make a homemade cheese dip. Velveeta is smooth and melts wonderfully for the perfect cheese sauce. Use it to make nachos or as a fondue for veggies, sausage, bread, and more.
Cheese dip is heavenly with warm, soft pretzels. Billowy pretzel rolls, mini pretzel bites, or traditional pretzel twists are all equally satisfying dipped into a great cheese sauce. However you serve this sauce, it will surely be the centerpiece of the gathering.
Cheese Dip Ingredients
- Velveeta cheese
- diced tomatoes with green chiles
- diced green chiles
This recipe is typically made with original gold Velveeta but is also excellent with Queso Blanco Velveeta. Pair the white cheese with blue corn chips for a dramatic look! Red tortilla chips would also look extremely festive with the Queso Blanco sauce.
Top nachos with sliced jalapenos, bacon crumbles, olives, beans, sour cream, and guacamole. Another way to make this dip into a whole meal is to add ground beef or ground sausage directly to the recipe.
Go all out and make a cowboy queso dip by adding things like ground beef, black beans, onion, jalapenos, Rotel tomatoes, and cilantro. You can get really creative when making a Velveeta dip and even adding hot sauce to raise the heat.
How to Make Cheese Dip
FIRST STEP: Cut cheese into cubes and place in a microwave-safe bowl.
SECOND STEP: Pour in tomatoes and green chiles, with juices.
THIRD STEP: Microwave on high in 1-minute intervals until it’s melted, stirring in between.
FOURTH STEP: Serve warm with tortilla chips or fresh veggies.
Slice the cheese into cubes for quicker and more even melting.
Make the cheese dip in a Crockpot for easy mixing and serving. The Crockpot will keep the sauce warm and fluid if you are serving for a party or a crowd.
If the dip gets over cooked, it can form clumps as well as oil pools. Make sure not to cook for too long and to use a low heat if you are keeping it warm for a party.
Storing this Recipe
IN THE FRIDGE: Store in an airtight container for 5-7 days in the fridge. If meat is added, it will last about 3-4 days.
IN THE FREEZER: Store in an airtight container in the freezer for up to 6 months. Make sure to not fill the container too full as the dip needs room for expansion when it freezes. Thaw in the fridge before reheating. Note: The consistency may change a little after being frozen. Add some fresh Velveeta or a little heavy cream if the texture is off.
- 1 pound Velveeta cheese
- ½ can diced tomatoes with green chiles
- 13 oz can diced green chiles
- Cut cheese into cubes and place in a microwave safe bowl.
- Pour in tomatoes and green chiles, with juices.
- Microwave on high in 1 minute intervals until it’s melted, stirring in between.
- Serve warm with tortilla chips or fresh veggies.