RECIPE OF THE WEEK: Cheesy Cheese Dip


1 lb Velveeta Cheese
1 can diced tomatoes with green chilies (Rotel or other)


Unwrap and dice Velveeta into 1 in. cubes.  Place cheese in microwave-safe bowl, and add tomatoes.  Cook 3 minutes, then stir.  Cook another 2 minutes or until Velveeta has just melted.  Mix well.  ALTERNATIVE COOKING METHOD: Put cheese and tomatoes in slow cooker and melt over slow heat as long as desired, stirring well.

Serve with tortilla chips, or just about anything!!



  1. great recipe, but I make a few substitutions/additions: queso fresco made from fresh goat milk (it doesn’t really melt, but so good!) fresh tomatoe and jalapeños from the garden (or self-canned, 1/2 lb ground venison or grass-fed and organic if you must substitute hamburger meat and gluten-free bread crumbs made from home made bread. Mix ingredients and put in a casserole dish and bake for 25-30mins or until bread is golden-brown. Can be a full meal with fresh zucchini and potatoes from the garden!


  2. The beauty of cheesy cheese dip is that it’s so easy and delicious. Some people (unnamed) make everything so complicated and it ends up tasting just wrong.


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