Velveeta Cheese Dip

5 from 18 votes

I'm giving away my secrets that take this easy, crowd-pleasing Velveeta Dip to the next level! Plus, it can be made ahead on the stovetop, microwave or slow cooker!

Prep Time5

Cook Time5

Total Time10

Course: Appetizer

Cuisine: American, Mexican

Servings: servings

Author: Julie Blanner

Ingredients

8 ounces Velveeta cubed
½ cup heavy cream
⅛ 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
black pepper to taste

Instructions

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
Once the cheese starts melting, reduce heat to low, whisking frequently until smooth. Stir in lime juice and pepper to taste.
½ lime, black 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!

Video

Notes

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.

Nutrition