Ingredients with Measurements:
- 1 pound of Velveeta cheese, cubed
- 1 can of diced tomatoes and green chilies, drained
- 1/2 cup of milk
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of cumin
- 1/4 teaspoon of chili powder
- 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 Velveeta cheese, diced tomatoes and green chilies, milk, garlic powder, onion powder, cumin, chili powder, salt, and pepper.
2. If using a slow cooker, cook on low heat for 2-3 hours, stirring occasionally until the cheese is melted and the dip is smooth. If using a microwave, heat 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 or vegetables for dipping.
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
Nutritional information:
Calories: 150
Fat: 9g
Saturated Fat: 6g
Cholesterol: 30mg
Sodium: 870mg
Carbohydrates: 8g
Fiber: 0g
Sugar: 6g
Protein: 9g
Substitutions for ingredients:
- Velveeta cheese can be substituted with any other processed cheese, such as American cheese or Cheez Whiz.
- Diced tomatoes and green chilies can be substituted with fresh diced tomatoes and jalapenos.
Variations:
- Add cooked ground beef or chorizo for a heartier dip.
- Add a can of black beans or corn for extra texture and flavor.
- Top with sliced jalapenos or chopped cilantro for added heat and freshness.
Tips and tricks:
- Stir the dip occasionally while cooking to ensure even melting and smooth consistency.
- If the dip is too thick, add more milk to thin it out.
- Use a slow cooker liner for easy cleanup.
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 heated ceramic bowl or in a hollowed-out bread bowl for a fun presentation.
Garnishes:
Top the dip with sliced jalapenos, chopped cilantro, or diced tomatoes for added color and flavor.
Pairings:
Serve the dip with tortilla chips, sliced vegetables, or toasted bread for dipping.
Suggested side dishes:
- Mexican rice
- Refried beans
- Guacamole
Troubleshooting advice:
- If the dip is too thin, add more cheese.
- If the dip is too thick, add more milk.
- If the dip is too spicy, reduce the amount of chili powder or omit the diced tomatoes and green chilies.
Food safety advice:
- Keep the dip refrigerated until ready to serve.
- Discard any leftover dip that has been sitting at room temperature for more than 2 hours.
Food history:
Nacho cheese dip is a popular Tex-Mex dish that originated in the United States in the 1940s. The dish is named after Ignacio "Nacho" Anaya, who is credited with creating the first nachos at a restaurant in Piedras Negras, Mexico.
Flavor profiles:
Creamy, cheesy, slightly spicy
Serving suggestions:
Serve the dip as an appetizer or snack at parties or gatherings.
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Region: Mexican