Cheese dips do not get easier (or more nostalgic) than this classic Velveeta Cheese Dip recipe! Make it quick on the microwave or in a Crock-Pot. This 3-ingredient recipe requires practically zero effort and is addictively delicious. Serve with tortilla chips and watch it disappear!

This is the party dip I requested at every single childhood birthday party growing up. Well, this and my mom's homemade guacamole.

If you're looking for Velveeta cheese dip with Rotel and taco meat, check out that recipe here. You'll also love our chili cheese dip!
Table of Contents
Velveeta Cheese Dip Ingredients
Velveeta | Is Velveeta technically real cheese? No, it is not. At the forefront of Velveeta's list of ingredients are milk, water, whey, and (the ringer) milk protein concentrate (MPC). MPC is a concentrated milk product that contains 40-90% milk. However, because of the high milk content, Velveeta is super smooth and creamy, making it perfect for Velveeta cheese dip! Use yellow or white Velveeta like we do in our queso blanco.
Rotel | For this recipe, you'll want two cans of Rotel (or cans of diced tomatoes and green chilies). If you want to swap out the traditional addition of Rotel, try store-bought or homemade pico de gallo. I love using pico to upgrade our classic Velveeta dip. It adds a ton of flavor and freshness to homemade queso!
Evaporated Milk (optional) | This is a simple, inexpensive ingredient that (unfortunately) most recipes are missing -- it makes a massive difference! Evaporated milk makes for a smoother-tasting Velveeta cheese dip, with the perfect consistency. It's also a huge difference-maker when it comes to the pace at which the dip hardens and congeals. If you choose not to use it, don't drain the Rotel cans before adding to the mix!
Dip Upgrades
Garnishes | I love adding fresh cilantro and pico, sliced jalapenos, pickled jalapenos, or even a scoop of guac.
Meat | Adding meat like spicy sausage or taco meat can take this Velveeta cheese dip to the next level with an extra hit of savory protein!
Spices | Spices like cumin, chili powder, paprika, and garlic powder work great for this cheese dip. Taco seasoning would also instantly upgrade your queso! We use lots of these great spices in our authentic chile con queso.

How to Make Velveeta Cheese Dip
You can make Velveeta cheese dip quickly in the microwave or low and slow in the Crock-Pot. Below, you will find instructions for both.
In the Microwave
Add Ingredients to a bowl | Add the Velveeta, pico de gallo (or strained Rotel), and evaporated milk to a large microwave-safe bowl.
Microwave and Stir | Cover and microwave for 2 minutes. Remove the bowl from the microwave (carefully--the bowl will be very hot!) and stir. Continue to microwave at 30-second increments, stirring after each addition until the cheese has completely melted.

Around here, we love a good dip! Try our Jalapeño Popper Dip next!
In the Crockpot
The best way to keep Velveeta cheese dip warm for a party is to make it in the Crock-Pot.
Add Ingredients to Crock-Pot | Add the Velveeta and evaporated milk and pico de gallo (or Rotel) to a Crock-Pot.
Cook on Low | Cover and cook on the low setting for about 45 minutes, stirring occasionally.

How to Store and Reheat Velveeta Cheese Dip
Serve | This recipe serves a crowd and makes enough for 12-15 people to enjoy.
Keep Warm | As mentioned earlier, evaporated milk helps slow down the pace at which your Velveeta cheese dip hardens. However, if you want to keep it from hardening altogether, serve it out of a Crock-Pot. Make sure you have it on the warm setting so that the sides and bottom of the pot do not burn your cheese dip.
Store | Cheese dip will stay good refrigerated in an airtight container for 3-4 days.
Make Ahead | You can make this dip 24-48 hours in advance. Reheat just before serving.
Reheat | Add to a microwave safe bowl, cover, and reheat at 30-second intervals until warmed to your liking. The more queso you're reheating, the longer it takes to heat up.
What to Serve with Cheese Dip
When Taco Night is on the menu, easy taco salad, tacos al carbon, and tacos de pollo, just aren't complete without this beloved cheesy dip at our house.
Don't limit yourself to Velveeta dip to just Taco Night, though. It's the perfect topping for any and all burritos or chimichangas, and don't forget beef empanadas.
When we host a crowd who loves Tex-Mex, we often serve up steak fajitas and enchiladas with a hefty side of Velveeta cheese dip and homemade tortilla chips. And who could forget these Tex-Mex faves to go with your Velveeta queso: best margaritas and strawberry margaritas!

5 More Party Dips You'll Love
Velveeta Cheese Dip
Ingredients
- 1 (32-ounce) package Velveeta cheese cut into 1” chunks
- 2 (10-ounce) cans Rotel, drained (or 1 ยฝ cup fresh pico de gallo)
- 1 (12-ounce) can evaporated milk
Instructions
- Add the Velveeta and evaporated milk to a large microwave-safe bowl. Cover and microwave for 2 minutes. Remove the bowl from the microwave (carefully -- the bowl will be very hot) and stir.
- Continue to microwave at 30-second increments, stirring after each addition until the cheese has completely melted. Add Rotel (or pico de gallo) and stir to evenly distribute throughout the cheese.
- Serve alongside tortilla chips and enjoy.
Notes
CROCKPOT CHEESE DIP INSTRUCTIONS
- Add the Velveeta, evaporated milk, and pico de gallo (or Rotel) to a slow cooker and turn the setting on low.
- Cook for 45 minutes, stirring occasionally.
- Serve alongside tortilla chips and enjoy.
Nutrition

Kushigalu says
Mexican food is my favorite. This cheese dip looks amazing. Would be great as party appetizer
Emily says
Omg I'd find it hard to share this, it looks absolutely addictive!
Erica Schwarz says
Love your queso! I make mine similar, but add a little beer :). I've never added pico, always canned tomatoes and green chili, and your with fresh pico is better!
Veena Azmanov says
This Dip is going to be one of my favorite. I love cheesy and creamy options. Goes well with my crackers too
Bry says
This looks amazing - and so easy! I always worry when making cheese dips that it'll go grainy, but this looks so velvety smooth and yummy. Can't wait to try it!
Cary says
Quick, easy, and very good. Thanks for the recipe!
Alecia says
Such a great dip! Spot on with timing and crock pot settings. Thanks!
Kelly Anthony says
Thank you so much!
Lisa Diem says
So I quit making this dip per directions on product, because I always hated how thick & gluey it'd get when you'd make a plate.
Tasted good but a pile of glob.
Now that I came across your recipe & adding a can of evaporated milk wow!!!! What a difference creamy delicious.
Thanks I will start making this again.
Kelly Anthony says
Thank you, Lisa!
Shauna says
This is really delicious! So much better than the "Velveeta and Rotel" dip. The evaporated milk greatly improves the texture and the fresh Pico takes it over the top!