A creamy and cheesy dip made with Velveeta, cream cheese, and diced tomatoes with green chilies, perfect for parties and gatherings.
Author:Isabella
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:6 servings 1x
Category:Appetizer
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
16 ounces Velveeta cheese, cubed
10 ounces diced tomatoes with green chilies (like Rotel), undrained
1 cup cream cheese, softened
1 packet ranch dressing mix (1 ounce)
1 cup shredded cheddar cheese
1/2 cup milk (more if needed for desired consistency)
1 tablespoon chopped fresh cilantro (optional, for garnish)
Tortilla chips, for serving
Instructions
In a medium saucepan over medium heat, combine the Velveeta cheese, diced tomatoes with green chilies, cream cheese, and ranch dressing mix. Stir occasionally until the cheeses are melted and the mixture is smooth.
Gradually add the milk, stirring until you reach your desired consistency. If the queso is too thick, add more milk a little at a time.
Once the mixture is smooth, stir in the shredded cheddar cheese until melted and well combined.
Remove from heat and let it cool slightly before serving. If desired, garnish with chopped fresh cilantro.
Serve warm with tortilla chips for dipping.
Notes
For a spicier version, add diced jalapeños or a splash of hot sauce to the mixture.
Substitute the Velveeta with a combination of shredded cheese (like Monterey Jack and cheddar) for a different flavor profile.