An easy and delicious hot cheese dip, perfect for parties, pot-lucks and get-togethers. You can prepare it in minutes with just a few simple ingredients.
Ok, Lovelies, this is a recipe I’ve been wanting to share with you for ages. It’s an amazing dip recipe that that I’ve been making for 20 years.
I first discovered this dip when a friend and co-worker brought it to a staff Christmas party in 1995. I had never tried a warm dip (never mind a warm CHEESE dip) at the time, and let me tell you, it was love at first bite.
Since then, this has been my go-to easy recipes for holidays and pot-lucks because it’s SO quick and simple to make, and it’s crazy-delicious.
The great thing about this dip is it makes a large enough batch to serve in a crock pot. That means you can keep it piping hot whether you’re eating it at home or taking it to a party.
Hot and flavourful with a spicy kick (you can control how much “kick” you give it), this dip has become synonymous with the holidays at our house, but it would also be a great dip for a super-bowl party, a New Year’s Eve party or a get-together with family or friends.
We like to dip tortilla chips in it, but you can also serve it with crackers or along-side a vegetable tray.
My boys are CRAZY about this cheese dip. I’ve made two batches over the holidays already. One, I made about a week before Christmas to kick off the holidays, and I made the second batch on boxing day to dip into while playing games and visiting with extended family.
You’re going to LOVE how easy this recipe is!
You just dump a handful of ingredients into a roasting pan, and pop it in the oven for an hour.
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To make this delicious Hot Cheese Dip, you’ll need:
- 1 pkg Velveeta Cheese (16 ounces or 450 grams)
- 2 cups old white cheddar, grated (roughly an 8 ounce brick of cheddar)
- 1 tin diced, stewed tomatoes WITH the juice (28 ounces or 796 ml)
- 1 large onion
- 1 jalapeno pepper with some of the seeds
- 4 cloves garlic
- roasting pan (spray sides with non-stick spray for easy clean-up)
A couple of notes:
*For the stewed tomatoes: if you can’t find diced, you can buy whole, halved, sliced – whatever… Just chop them up into small pieces. The easiest way to do that is to stick a pair of scissors into the tin and chop, chop, chop.
*For the jalapeno: the heat of the jalapeno pepper is in the seeds, so you can decide how many seeds you’ll toss into your dip. I generally use about half the seeds from the pepper, and that doesn’t make my dip overly spicy.
Making your dip:
All you have to do is chop or grate all of your ingredients into your roasting pan. You don’t need a huge pan; the size that you’d roast a small chicken in is perfect.
If you’d like, you can spray your pan with non-stick spray to make clean-up easy. Sometimes I do, and sometimes I forget. It’s no biggie when I forget. Clean-up has never been difficult.
First, I chop my Velveeta with a pair of kitchen scissors. Snip, snip, snip. Totally easy. I just cube it all up.
My tomatoes are already diced in the tin, so that leaves just the white cheddar, jalapeno, onion and garlic. I use the cheese grater for the first 3 items, and for my garlic… sound the trumpets… da, da, da…..
Lemme stop for a sec, and tell you about it.
I LOVE this garlic chopper. I can’t even remember where I bought it, but oh my! It’s so much easier to use than my old metal garlic press. That thing was so difficult to squeeze shut, tricky to get the garlic out of, and it was a pain to clean.
With this handy-dandy garlic chopper, you just pop in a couple of cloves of garlic, set the lid on, and twist the top and bottom sections to crush the cloves. Then, you just push the bottom-center, and that raises the garlic up so it’s flush with the surface of the chopper, and you can swipe all of your garlic bits into whatever dish you’re cooking. It rinses clean easily under the tap. LOVE, LOVE, LOVE!
Ok, back to the dip.
Dump everything into the roasting pan.
Now, give it all a stir.
Mix it up well, and then pop it in the oven, UNCOVERED.
Bake at 325ºF for one hour, stirring every twenty minutes.
Remove from the oven and pour into a heat-proof serving dish or into the crock pot to keep warm.
Set out a bowl of tortilla chips, and get dipping!
- 16 oz (450g) brick Velveeta Cheese
- 2 cups grated old white cheddar (approx 8 oz)
- 28 oz tin stewed, diced tomatoes (796 ml)
- large onion
- 1 jalapeno pepper
- 4 cloves garlic
- Spray sides of roasting pan with non-stick spray
- Preheat oven to 325ºF
- Pour can of tomatoes WITH juice into roasting pan
- Grate/chop all other ingredients into pan
- Stir well
- Bake, UNCOVERED, for 1 hour, stirring every 20 minutes
- Pour into heat-safe serving dish or crock pot
- Serve with tortilla chips
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