Cheese Dip

Here's the smooth, creamy Cheese Dip recipe your chips and fries are begging for! It's easy to make and better than store-bought.

Course Appetizer

Cuisine America

Prep Time 5

Cook Time 5

Total Time 10

Servings cups

Calories 527kcal

Author Tonia Larson

Equipment

Ingredients

1 ½ cups whole milk
2 tablespoon powdered cheddar cheese
4 tablespoon butter
2 lbs Velveeta

Instructions

Cut the Velveeta into cubes. Set aside.
Pour the milk into a pot and whisk in the powdered cheddar cheese.
Add the butter and cheese cubes.
Melt over medium-low heat stirring often. Add additional milk to thin the cheese sauce, if desired. Serve immediately.

Video

Notes

Storage

Allow the leftovers to cool to room temperature. Store in an airtight container in the refrigerator for 3-4 days or in the freezer for up to two months.

Reheating

Allow frozen cheese dip to thaw in the refrigerator overnight. Reheat in the microwave on high, stirring every 30 seconds, until smooth and heated through.

Crock Pot

Whisk together the milk and powdered cheddar cheese. Add to a slow cooker with the remaining ingredients. Cover and cook on low for 1-2 hours, stirring occasionally, until smooth and heated through. Turn to the lowest setting for serving.

Nutrition