Velveeta Cheese Dip is the perfect appetizer for any event! Velveeta Dip is made with Velveeta cheese, fresh cream, and fresh vegetables including diced tomatoes, poblano and jalapeño peppers, onion, cilantro, and lime. Quick and easy to make and ready to serve in 10 minutes!
I’m on a dip-kick. I don’t know if it’s the chill in the air or that I’m not really ready to face the after-the-holidays diet others are, but I’m 100% content with it.
I recently shared my copycat recipe for apple chipotle vinaigrette that I can’t get enough of, so I thought it was time to share another one of my Chevy’s favorites – Chevy’s chili con queso. I have been addicted to this stuff since high school. It is so creamy with just the right amount of zest.
Unlike most Velveeta dip recipes, this dip doesn’t use taco seasoning or canned Rotel diced tomatoes. However, if you’re in a pinch, you can use Rotel or canned green chiles. It’s truly up to you.
Of course you’re also going to need a killer margarita to go with your queso.
You can make this dip on the stovetop in minutes or you can make it in a slow cooker on low to save time. You can even keep the slower cooker on warm and serve it right out of the pot for an informal setting. Don’t forget to stir it regularly.
One of the most amazing this about Velveeta Dip is that it’s always a crowd pleaser. It’s also the perfect appetizer for any event and season!
We make Velveeta Cheese Dip for family games nights, Christmas parties, Super Bowl Sunday, Cinco de Mayo and more!
The fresh flavor of this warm Velveeta Dip is lends itself to a summer BBQ. Yet it’s cozy enough for quiet gatherings around the fire on a cold night. And of course, any Mexican fiesta!
Velveeta Dip is most often served with tortilla chips, but you can also serve it with veggies for a carb and keto friendly alternative!
It is also the perfect topping for burritos, tacos, enchiladas, fajitas, nachos, and chili. The options are endless. I even have a friend who tops his morning eggs with a bit of this queso recipe!
Velveeta Cheese Dip Ingredients
Fresh herbs and green chilis all add the kick this Velveeta Cheese Dip needs! This dip recipe is a blend of Velveeta, a hint of fresh cream, fresh diced tomatoes, a variety of peppers, onion, cilantro and lime.
- Velveeta – A wonderfully smooth cheese that when melted it has a wonderfully creamy and lump free texture.
- Heavy Cream – Cream adds a wonderfully flavor and creamy texture. Substitute with milk in a pinch.
- Poblano Pepper – This Mexican green chili adds more flavor than heat.
- Jalapeño Pepper – Jalapeños are slightly hotter than poblanos and bring the heat to this dip. Be sure to dessed them or the dip can be too hot.
- White Onion – I love the tang that the white onion brings. Dice it finely so that it’s not too overpowering. You can substitute yellow onion if you prefer.
- Cilantro – Cilantro brings a wonderful freshness to this dip. If you don’t like cilantro, you can simply eliminate it.
- Tomato – Some diced tomatoes bring some acid to the cheese dip to cut through the creaminess and add texture in each bite.
- Lime Juice – Use fresh squeezed or 100% real lime juice to give the dip great consistency.
- Black Pepper – I like to add just a little black pepper to really help all of those flavors come alive!
Variations
- Add Meat – For the meat lovers in your life, add ground pork sausage, ground beef or chorizo.
How to Make Velveeta Cheese Dip
- Prep – Chop and dice ingredients.
- Combine – In a saucepan over low heat, combine cheese, cream and vegetables. Stir until smooth.
- Finish – Stir in the lime juice and fresh cracked pepper to serve.
Serving Suggestions
- As a Dip – Tortilla chips or veggies.
- As a Topping – Burritos, tacos, enchiladas, fajitas, nachos, eggs, Mexican Breakfast Casserole and chili.
To Store
Refrigerate – IF you find yourselves with leftovers, store in an airtight container in the refrigerator up to 4 days. Reheat on the stovetop or microwave.
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Velveeta Cheese Dip
Ingredients
- 8 ounces Velveeta cubed
- 1/2 cup heavy cream
- 1/8 cup poblano seeded and diced
- 1 small jalapeño seeded and diced
- 1/4 cup white onion diced
- 1 tablespoon cilantro
- 1/2 cup tomato diced
- 1/2 lime juiced
- pepper to taste
Instructions
- In a sauce pan on medium low, add Velveeta, cream, poblano, jalapeño, onion, cilantro, and tomato.
- Once the cheese starts melting, reduce to low. Stir until smooth.
- Stir in lime juice and pepper to taste.
Notes
Substitutions
- Onions and Peppers – Substitute with Rotel.
- Heavy Cream – Substitute with milk in a pinch.
- Lime Juice – Use fresh squeezed or 100% real lime juice to give the dip great consistency.
Variations
- Add Meat – For the meat lovers in your life, add ground pork sausage, ground beef or chorizo.
Serving Suggestions
- As a Dip – Tortilla chips or veggies.
- As a Topping – Burritos, tacos, enchiladas, fajitas, nachos, eggs, Mexican Breakfast Casserole and chili.
The recipe came up after my question! Thank you
My recipes are always at the end of the page. There’s a jump to recipe button as well for your convenience. Hope you enjoyed it!
I cannot get the actual recipe. Where is the ingredient list? The video is full of generalities too. The website just keeps giving little tie bits about the recipe. No specific recipe. Very frustrating. Where is the chevys con Queso copy cat recipe?
The full recipe with printable recipe card is at the bottom of the page. Enjoy!
Omg! This was soooo yummy. I was very Leary with my finished product because there were so many veggies (that’s usually the part of queso I hate) but it is AMAZING! Reminds me of a restaurant here in Austin.
Thanks for sharing! So glad you enjoyed it!
Not tried yet
I’ve been looking for a replica chile con queso recipe that Señor Rattler’s Cantina (a great place but closed years ago) used to serve. Omg, to die for! And your recipe has come the closest!! The lime juice was missing in most of the recipes I’ve tried. A BIG thank you for posting this! 🙂
Wahoo! It’s so hard to replace an old favorite, isn’t it! I’m so glad you enjoyed it!
Oh my, my mouth is watering..yum! I have never worked with Velveeta before but I am definitely trying this recipe. thanks.