Description
A creamy and spicy Velveeta cheese dip made with Rotel tomatoes and hot sauce.
Ingredients
Scale
- 32 ounces Velveeta cheese
- 20 ounces Rotel diced tomatoes and green chilies (2 cans)
- ½ cup milk
- ¼ cup hot sauce (we used Frank’s RedHot)
Instructions
- Set a medium pot over medium-low heat. Cut the Velveeta into 1-inch chunks. Place the chunks of cheese in the pot.
- Pour the Rotel, milk, and hot sauce into the pot.
- Allow the cheese to slowly melt into the liquids. Make sure to stir every minute or two to help the melting process along.
- Once the cheese is fully melted into the liquid, lift a wooden spoon out of the pot to check the consistency. You want the cheese sauce to coat the spoon well, but still drip off. Remember it will thicken as it cools.
- Add an additional ¼ – ½ cup of milk if desired. Serve warm.
Notes
- Adjust the heat by altering the amount of hot sauce added.
- Serve with tortilla chips, crackers, or veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 60mg