Equipment Needed
- Medium saucepan
- Wooden spoon or silicone spatula
- Can opener
- Measuring cups and spoons
- Serving bowl
Step-by-Step Instructions
I always start by cubing the Velveeta. This isn’t just busywork—smaller cubes melt faster and more evenly, preventing scorching on the bottom of the pan. I add all the cubes to my medium saucepan. Next, I pour in the entire can of Rotel, juice and all. The tomato-chili liquid is packed with flavor and helps create the perfect saucy base. Then, I measure in the milk and sprinkle the cumin and garlic powder right over the top. I give everything a very gentle stir, just to combine the liquids and distribute the spices.
Now, I turn the heat to medium-low. This is the most important part of the process: low and slow. I start stirring almost immediately. As the pot warms, the Velveeta begins to soften and melt around the edges. I keep stirring frequently, scraping the bottom and sides of the pan to ensure nothing sticks. The mixture will look lumpy and separated at first, which used to panic me, but I’ve learned it’s just part of the process.
After about 5-7 minutes of constant, gentle stirring, a beautiful transformation happens. The lumps suddenly smooth out, and the dip comes together into a single, velvety, creamy pool. The color turns a perfect pale orange, and the smell becomes irresistibly cheesy and savory. If I’m using the optional jalapeños for extra kick, I stir them in now, letting them warm through for a minute.(See the next page below to continue…)