Velveeta cheese dip is the perfect appetizer for any event! This classic Velveeta dip is made with Velveeta cheese, fresh cream, and that iconic combination of diced tomatoes, poblano and jalapeño peppers, onion, cilantro, and lime.

Velveeta queso is quick and easy to make and ready to serve in 10 minutes!

This dip is such a great appetizer or snack, and easy to serve. Even better, it’s always a crowd pleaser. This Velveeta Cheese Dip is so creamy – with a fresh, updated twist!

A hand dipping a tortilla chip into a white bowl of Velveeta cheese dip.
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I thought it was time to share 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.

Unlike most Velveeta dip recipes, this dip doesn’t use taco seasoning or the canned diced tomatoes and green chiles. Don’t get me wrong… if you’re in a pinch, you can use Rotel and it will work just fine. It’s truly up to you.

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 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!  

A white bowl full of Velveeta cheese dip surrounded by tortilla chips.

Why You’ll Love this Velveeta Cheese Dip

  • Quick and Easy
  • A Fresher, Upgraded take on the Classic
  • Crowd Pleaser
  • Excellent Leftovers

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.

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

★★★★★

5 STAR REVIEW

“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. ”

— COURTNEY —
A white bowl full of Velveeta cheese dip on a marble surface.

Ingredients and Substitutions

  • Velveeta – A smooth cheese that when melted 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!
Marble surface, with a block of Velveeta cheese and queso ingredients surrounding.

Variations

  • Add MeatFor the meat lovers in your life, add ground pork sausage, ground beef (beef taco meat) or chorizo.
  • Rotel – Use a can of Rotel with green chilis and spices instead of the other ingredients in this recipe.

How to Make

  1. Prep – Chop and dice ingredients.
  2. Combine – In a saucepan over low heat, combine cheese, cream and vegetables. Stir until smooth. Velveeta cheese dip ingredients in a stainless steel pot on a stove top. Velveeta cheese dip ingredients in a stainless steel pot on a stove top.
  3. Finish – Stir in the lime juice and fresh cracked pepper to serve.

Tips

  • While I love simmering this traditional cheese dip on the stove top to warm it through, you can serve it out of a crock pot.
  • It’s also great to make ahead that way! Melt it through the day ahead, and simply reheat before serving.
  • If you’re one of the 10% of people who has an aversion to cilantro, that’s okay – just skip it!
A white bowl full of Velveeta cheese dip surrounded by tortilla chips.

Frequently Asked Questions

What is Velveeta?

Velveeta is technically a cheese product, as classified by the FDA.

What can I use instead of Velveeta?

Instead of Velveeta in your queso, try sharp or extra sharp Cheddar cheese, American cheese, or Monterey Jack. Shred them fresh and use the same amount of required Velveeta, along with a little bit of heavy cream to give it a creamier melting consistency.

Why is Velveeta not refrigerated?

This cheese product is processed and pasteurized, which results in a long shelf life. Pasteurized cheese comes from pasteurized milk, which lasts much longer than fresh cheeses. Velveeta can last up to eight weeks in the refrigerator after opening.

How do you reheat Velveeta cheese dip?

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.
You can also reheat over low heat on the stove top, stirring frequently to prevent burning.

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

Serving Suggestions

The fresh flavor of this  warm Velveeta Dip is lends itself to a summer BBQ, 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!

A white bowl full of Velveeta cheese dip on a marble surface.

What to do with Leftovers

How to Store

  • Room Temperature – This Velveeta dip can sit out for up to two hours while serving, but you’ll want to keep it warm in order for it to stay in a liquid, melted format. Try serving out of a little crockpot or your favorite cast iron piece on the stove.
  • Refrigerate – IF you find yourselves with leftovers, store in an airtight container in the refrigerator up to four days. Reheat on the stovetop or microwave.

Dietary Considerations

  • Nut Free
  • Gluten Free
  • Vegetarian
A hand dipping a tortilla chip into a white bowl of Velveeta cheese dip.

More Dip Recipes

A hand dipping a tortilla chip into a white bowl of Velveeta cheese dip.
5 from 14 votes

Velveeta Cheese Dip

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.
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 16 servings
Pin Rate Print

Ingredients  

  • 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
  • ½ cup tomato diced
  • ½ 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.

Tips

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.

To Store

Refrigerate – Store in an airtight container in the refrigerator up to 4 days. Reheat on the stovetop or microwave.

Video

Calories: 60kcal | Carbohydrates: 2g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 228mg | Potassium: 69mg | Sugar: 1g | Vitamin A: 300IU | Vitamin C: 3.4mg | Calcium: 87mg | Iron: 0.1mg

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

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15 Comments

  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.