Ingredients with Measurements:
- 1 pound of Velveeta cheese, cubed
- 1 can of diced tomatoes and green chilies, drained
- 1/2 cup of milk
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- 1/4 teaspoon of cumin
- Salt and pepper to taste
Special equipment needed:
- Slow cooker or microwave-safe bowl
Step-by-step instructions:
1. In a slow cooker or microwave-safe bowl, combine the cubed Velveeta cheese, drained diced tomatoes and green chilies, milk, garlic powder, onion powder, cumin, salt, and pepper.
2. If using a slow cooker, cook on low for 2-3 hours, stirring occasionally until the cheese is melted and the dip is smooth. If using a microwave-safe bowl, microwave on high for 2-3 minutes, stirring every 30 seconds until the cheese is melted and the dip is smooth.
3. Serve hot with tortilla chips.
Time:
Preparation time: 5 minutes
Cooking time: 2-3 hours (slow cooker) or 2-3 minutes (microwave)
Temperature:
Low heat (slow cooker) or high heat (microwave)
Serving size:
Makes about 2 cups of dip, serving size varies
Nutritional information:
Per serving (1/4 cup):
Calories: 130
Total Fat: 8g
Saturated Fat: 5g
Cholesterol: 25mg
Sodium: 740mg
Total Carbohydrate: 7g
Dietary Fiber: 0g
Total Sugars: 4g
Protein: 7g
Substitutions for ingredients:
- Velveeta cheese can be substituted with any other type of processed cheese, such as American cheese or cheese whiz.
- Diced tomatoes and green chilies can be substituted with fresh diced tomatoes and jalapenos.
- Milk can be substituted with heavy cream or half-and-half for a richer dip.
Variations:
- Add cooked ground beef or chorizo for a meaty dip.
- Add a can of drained black beans or corn for a Tex-Mex twist.
- Add a splash of hot sauce or a diced jalapeno for a spicier dip.
Tips and tricks:
- Stir the dip occasionally while cooking to prevent burning or sticking.
- Add more milk if the dip is too thick.
- Serve the dip in a slow cooker on the warm setting to keep it hot and melty.
Storage instructions:
Store leftover dip in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dip in the microwave or on the stove over low heat, stirring occasionally until heated through.
Presentation ideas:
Serve the dip in a bowl with a spoon or ladle for easy dipping.
Garnishes:
Top the dip with chopped fresh cilantro, diced tomatoes, or sliced jalapenos for added flavor and color.
Pairings:
Serve the dip with tortilla chips, fresh vegetables, or crackers.
Suggested side dishes:
Serve the dip as an appetizer or snack with other Tex-Mex favorites like guacamole, salsa, or queso blanco.
Troubleshooting advice:
- If the dip is too thick, add more milk or cream to thin it out.
- If the dip is too thin, add more cheese or cook it for a longer time to thicken it up.
Food safety advice:
- Keep the dip hot while serving to prevent bacterial growth.
- Discard any leftover dip that has been sitting out at room temperature for more than 2 hours.
Food history:
Nacho cheese dip was first created in 1943 by Ignacio "Nacho" Anaya, a Mexican chef in Piedras Negras, Mexico. He created the dish by melting cheese over tortilla chips and adding sliced jalapenos.
Flavor profiles:
This easy nacho cheese dip is creamy, cheesy, and slightly spicy from the diced tomatoes and green chilies.
Serving suggestions:
Serve this easy nacho cheese dip at your next party or game day gathering for a crowd-pleasing snack.
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