This warm, gooey cheese dip is perfect when I want something simple yet crowd-pleasing. With melty cheese and spicy tomato-chili chunks, it’s a go-to for game day, gatherings, or even just when I’m in the mood for comfort food.
Why You’ll Love This Recipe
I love this recipe because it comes together in about ten minutes with just a few ingredients—yet delivers big on flavor. The creamy texture from the processed cheese combined with the brightness and mild heat of the tomatoes and chilies gives it a satisfying balance. It’s the kind of dip that disappears fast at parties, and I always feel good having it ready on short notice.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
16 oz (1 lb) processed cheese product (Velveeta), cut into chunks
10 oz can diced tomatoes with green chilies (undrained)
5 oz evaporated milk
Directions
Place the cheese chunks, undrained tomatoes and chilies, and evaporated milk into a medium saucepan.
Set over medium heat and stir continuously until the cheese is fully melted and the mixture is smooth.
Continue cooking, stirring, for an additional 4-5 minutes until the dip is thickened and has small bubbles.
Remove from heat and transfer to a serving bowl. Serve immediately with tortilla chips, bread slices, or crisp veggie sticks.
Servings and Timing
Makes about 8 servings.
Prep time: ~5 minutes.
Cook time: ~5 minutes.
Total time: ~10 minutes.
Variations
To increase the heat, stir in chopped jalapeños or add a dash of cayenne pepper or chili powder.
For a meat-y version, brown 1 lb ground beef (or sausage) and mix it into the melted cheese before serving.
To lighten it up a bit, serve with steamed vegetables instead of chips or add finely chopped bell peppers.
For extra creaminess, stir in ½ cup heavy cream with the evaporated milk.
Swap in shredded sharp cheddar or pepper jack for some of the processed cheese to tweak the flavor profile.
Storage/Reheating
After serving, I let the dip cool and then store leftovers in an airtight container in the refrigerator for up to 2–3 days. To reheat, I warm it in a saucepan over low heat, stirring often and adding a splash of milk or evaporated milk if it’s too thick. Alternatively, I’ll microwave it in short intervals, stirring between each until it’s creamy and smooth again.
FAQs
What if I don’t have the exact brand of the processed cheese?
You can use a similar processed cheese product that melts well—just cut it into chunks so it melts evenly. If you substitute with a block of regular cheddar, you may need a little extra milk or cream and more stirring to achieve the same smooth texture.
Can I make this ahead of time?
Yes — I’ve made it ahead and kept it warm in a slow cooker on the “warm” setting until serving. Give it a good stir before serving and add a little extra milk if it’s become too thick.
Can I use fresh diced tomatoes instead of the canned tomatoes with chilies?
You could, but the canned version brings both the tomato-chili flavor and the liquid that helps the dip melt smoothly. If using fresh, I’d recommend adding a can of green chilies and a little salt and seasoning to compensate.
How do I prevent the cheese from separating or becoming grainy?
The key is moderate heat and continuous stirring. If the cheese is overheated or the mixture boils aggressively, the texture can get rubbery or separate. I keep the heat at medium, stir constantly, and serve as soon as it’s melted and bubbly.
Is this dip vegetarian-friendly?
Yes — as long as you use cheese and other ingredients that don’t contain animal rennet or meat additives. If you add ground beef or sausage, then obviously it becomes non-vegetarian.
Conclusion
When I want an appetizer that’s effortless to make yet rich and satisfying, I turn to this cheese dip. With only three main ingredients and roughly ten minutes of cook time, it’s a reliable win for hosting, snacking, or just indulging. Serve it hot, serve it quick—and enjoy the melty goodness.
A warm and gooey cheese dip made with melted processed cheese, diced tomatoes with green chilies, and evaporated milk—perfect for parties or cozy snacking.
Ingredients
16 oz (1 lb) processed cheese product (e.g., Velveeta), cut into chunks
10 oz can diced tomatoes with green chilies (undrained)
5 oz evaporated milk
Instructions
In a medium saucepan, combine the cheese chunks, undrained diced tomatoes with green chilies, and the evaporated milk.
Heat over medium heat, stirring continuously until the cheese is fully melted and the mixture is smooth.
Continue cooking for 4–5 minutes, stirring, until the dip thickens slightly and small bubbles appear.
Remove from heat and transfer to a serving bowl immediately. Serve with tortilla chips, bread, or veggie sticks.
Notes
For extra heat, stir in chopped jalapeños or a pinch of cayenne pepper or chili powder.
For a meatier version, brown about 1 lb ground beef or sausage and stir into the melted cheese mixture before serving.
Lighten it up by serving with cut raw vegetables instead of chips or using half the cheese and adding sautéed veggies.
If using regular cheddar or a block cheese instead of processed cheese, you may need extra milk (e.g., ¼–½ cup) and more stirring to get a smooth texture.
