Description
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.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: ¼ cup (approx.)
- Calories: ≈ 290
- Sugar: 4 g
- Sodium: ≈ 965 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: ≈ 10 g
- Trans Fat: ≈ 1 g
- Carbohydrates: 7 g
- Fiber: 0.3 g
- Protein: 18 g
- Cholesterol: 60 mg
