Velveeta Queso Dip
Warm, creamy queso dip made with melted Velveeta and a can of diced tomatoes with green chiles. Ready in 10 minutes on the stove.
38% of it needs you at the counter
- Hands-on
- 5 min
- Cooking
- 8 min
- Serves
- 10
- Calories
- 175
- Protein
- 9 g
- Per serving
- $0.64
Why this recipe works
This two-ingredient queso is the party dip everyone asks for the recipe of, and it genuinely only needs a block of cheese and a can of tomatoes. It's also the base for a dozen easy add-ins, from browned beef to extra heat.
- Velveeta's processed cheese melts into a smooth, stretchy dip without the graininess or oil-slick that shredded cheddar gives when melted alone.
- The diced tomatoes with green chiles add acidity and heat that balance the richness, without needing extra seasoning.
- Cutting the cheese into small cubes before melting speeds things up and avoids scorching on the bottom of the pot.
Ingredients
To serve
You will need
- Medium saucepan
Method
Tap a step number to mark it done.
Combine
Put the cubed cheese and the undrained can of tomatoes into the saucepan.
Melt
Cook over medium heat, stirring frequently, until the cheese is completely melted and smooth, about 8 minutes.
Thin if needed
Stir in a splash of milk if the queso is thicker than you'd like.
Serve
Serve warm straight from the pot, or transfer to a slow cooker on low to keep it warm for a party.
Cook's notes
- Stir constantly once the cheese starts melting — it scorches easily on direct heat if left alone.
- For meaty queso, stir in 1 pound of browned, drained ground beef or spicy breakfast sausage.
- If it firms up as it sits, reheat gently with a splash of milk, stirring until smooth again.
Nutrition per serving
175 calories
$0.64 estimated cost per serving
Where the calories come from
| Protein | 20% of calories | 9 g |
|---|---|---|
| Carbs | 7% of calories | 3 g |
| Fat | 74% of calories | 15 g |
| Fiber | 0 g | |
| Sodium | 870 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Can you eat queso dip cold?
It firms up considerably once cold, closer to a sliceable cheese. It's meant to be served warm; reheat gently with a little milk to loosen it back up.
How do you fix queso that's too runny?
Simmer it uncovered for a few more minutes to reduce, or stir in another ounce or two of cubed cheese.
Can you make queso with regular shredded cheese instead of Velveeta?
Yes, but shredded natural cheese can turn grainy or oily when melted alone. Toss it with a tablespoon of cornstarch first and add a splash of evaporated milk to help it stay smooth.
