Ingredients:

  • 1 pound (454g) processed cheese, such as Velveeta, cut into 1-inch cubes
  • ½ cup (120ml) milk (optional, for creamier consistency)
  • 1 (10 ounce/283g) can Rotel diced tomatoes and green chilies, undrained
  • ½ teaspoon chili powder (optional, for extra depth of flavour)
  • ¼ teaspoon garlic powder (optional, for extra flavour)

Instructions:

  1. In a medium saucepan, combine the cubed processed cheese, undrained Rotel tomatoes and green chilies, chili powder (if using), and garlic powder (if using).
  2. Cook over medium-low heat, stirring frequently, until the cheese is completely melted and smooth.
  3. If the dip is too thick, stir in milk a tablespoon at a time until desired consistency is reached (optional).
  4. Transfer the dip to a serving bowl and serve warm with your favorite dippers.