Velveeta Cheese Dip is a classic, crowd-pleasing appetizer for kids and adults alike! Get the secrets that elevate this delicious dip with fresh diced tomatoes, poblano and jalapeño peppers, onion, cilantro, and fresh squeezed lime in just 10 minutes or less!

Make this delicious dip on the stovetop in minutes, or make it in the slow cooker or microwave. I’ve included instructions for all for your convenience!

A hand dipping a tortilla chip into a white bowl of Velveeta cheese dip.
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This is my elevated take on another one of my Chevy’s (and childhood) 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.

Even though I started my career in catering for upscale events, I will always have big love for my childhood favorites – yes, even Velveeta. It’s just so easy to upgrade this kind of recipe to make something even more delicious!

This dip is such a great appetizer or snack, and easy to serve. It’s always a crowd pleaser. It’s so creamy and decadent – with a fresh, updated twist! Unlike most Velveeta dip recipes, this dip doesn’t use taco seasoning! Take it to the next level with this easy recipe or substitute Rotel (canned diced tomatoes and green chiles).

A hand dipping a tortilla chip into a white bowl of Velveeta cheese dip.

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Shopping List

  • Velveeta
  • Heavy Cream
  • Poblano Pepper
  • Jalapeño Pepper
  • White Onion
  • Cilantro
  • Fresh Tomato
  • Lime Juice

Ingredients and Substitutions

Velveeta – Substitute sharp or extra sharp Cheddar cheese, American cheese, or Monterey Jack. Shred fresh cheese and use the amount directed.

Vegetables – Substitute peppers, onion, cilantro, tomato and lime juice with canned tomatoes and green chilis.

Heavy Cream – Heavy cream gives our Velveeta cheese dip a rich, velvety, extra creamy texture, but you can substitute with the heaviest cream you have on hand or omit.

Marble surface, with a block of Velveeta cheese and queso ingredients surrounding.

Make Ahead

Velveeta Cheese Dip is a great make ahead appetizer because it keeps and reheats well. Velveeta is processed and pasteurized, resulting in a long shelf life.

Prepare as directed and refrigerate in an airtight container and follow the below instructions to reheat. Store any of the unused Velveeta block tightly wrapped or in an airtight container refrigerated up to 8 weeks.


  • Microwave – Using a microwave safe bowl, reheat in 30 second increments until warmed through. Add a little milk or half and half to keep it at a more liquid consistency as it reheats.
  • Stovetop – Warm over lowest heat on the stove top, stirring frequently to prevent burning.
  • Slow Cooker – Add to slow cooker on low heat and stir frequently.

Serving Suggestions

This classic Velveeta cheese dip is usually served with tortilla chips or corn chips. Serve with veggies for a lower carb, keto friendly alternative! 

A hand dipping a tortilla chip into a white bowl of Velveeta cheese dip.
A hand dipping a tortilla chip into a white bowl of Velveeta cheese dip.
5 from 17 votes

Velveeta Cheese Dip

Get the secrets that take this easy, crowd-pleasing Velveeta Dip to the next level! Make it in minutes on the stovetop, microwave or slow cooker!
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 16 servings
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  • 8 ounces Velveeta cubed
  • ½ cup heavy cream
  • cup poblano seeded and diced
  • 1 small jalapeño seeded and diced
  • ¼ cup white onion diced
  • 1 tablespoon cilantro de-stemmed and chopped
  • ½ cup tomato diced
  • ½ lime juiced
  • pepper to taste


On the Stovetop

  • In a large sauce pan on medium low heat, add cubed Velveeta, heavy cream, poblano, jalapeño, onion, cilantro, and tomato.
    8 ounces Velveeta, ½ cup heavy cream, ⅛ cup poblano, 1 small jalapeño, ¼ cup white onion, 1 tablespoon cilantro, ½ cup tomato
    Velveeta cheese dip ingredients in a stainless steel pot on a stove top.
  • Once the cheese starts melting, reduce heat to low, whisking frequently until smooth. Stir in lime juice and pepper to taste.
    ½ lime, pepper

In the Microwave

  • Add all ingredients to a microwave-safe bowl.
  • Microwave for 2-3 minutes, stirring and then microwave another 2 minutes until smooth. For serving, transfer to a mini dip crockpot.

In a Slow Cooker

  • Place all ingredients in a slow cooker. Set to low for 1-2 hours, stirring occasionally until the dip is smooth. Serve and enjoy!

Julie’s Tips


Heavy Cream – Substitute with the heaviest milk you have on hand, or omit if needed.
Vegetables – Substitute with Rotel or canned tomatoes and chilis.
Lime Juice – Use fresh squeezed or 100% real lime juice to give the dip great consistency and flavor.

Variations / Additions

Meat – Stir in browned ground pork sausage, ground beef or chorizo to melted cheese.
Taco Seasoning – Stir in 1 tablespoon taco seasoning for added spice.

Serving Suggestions

  • Tortilla Chips
  • Corn Chips
  • Pretzels
  • Celery
  • Carrots
  • Broccoli
  • Cauliflower

To Serve

This dip can sit out for up to 2 hours while serving. Keep it warm over the lowest heat on your stovetop or in a slow cooker and stir occasionally to maintain texture.

To Store and Reheat

Store in an airtight container in the refrigerator up to 4 days. Reheat on the stovetop or slow cooker on low stirring frequently and adding heavy cream or milk as needed. Reheat in the microwave in 30 second increments, stirring in between until smooth.


Calories: 60kcal | Carbohydrates: 3g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 243mg | Potassium: 77mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 310IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 0.1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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  1. 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?

  2. 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. 

  3. 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! 🙂

  4. Oh my, my mouth is watering..yum! I have never worked with Velveeta before but I am definitely trying this recipe. thanks.