Salsa Con Queso Dip

Two ingredients, one saucepan, and ten minutes. This salsa con queso dip melts cubed Velveeta with thick, chunky salsa into a smooth, creamy cheese dip that’s been a party staple for decades. There’s a reason this recipe has stayed popular: it works every single time.

Low heat and frequent stirring are the only rules. Velveeta melts easily but can scorch on the bottom if you rush it. Keep the flame low and stir often until the cheese is completely smooth and the salsa is evenly distributed throughout.

The thickness of the salsa matters. Use a thick, chunky variety so you get visible pieces of tomato and pepper throughout the cheese rather than a thin, watery dip. Drain off any excess liquid from the salsa jar before adding.

Pro Tips

• Low and slow: High heat will cause the cheese to seize up or get grainy. Patience on low heat gives you the smoothest result.
• Keep warm for serving: Transfer to a small slow cooker on the warm setting for parties. It stays dippable for hours.
• Adjust the heat by choosing mild, medium, or hot salsa. The Velveeta mellows whatever you pick, so don’t be afraid to go a notch spicier than usual.
• Reheat gently: Microwave in short bursts, stirring between each, or warm over low heat with a splash of milk to loosen it back up.