Ingredients:

  • 1 lb Velveeta or processed melting cheese, cubed
  • 1 cup sharp cheddar cheese, shredded
  • 4 oz cream cheese, softened and cubed
  • 1 can (14.5 oz) Rotel Diced Tomatoes and Green Chilies, undrained
  • 1/4 cup whole milk
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika

Instructions:

  1. Place the cubed Velveeta and cream cheese in a medium heavy-bottomed saucepan over medium-low heat. Stir continuously with a spatula until the cheese is soft and starting to slump, but not yet fully liquid.
  2. Slowly pour in the milk while whisking. Continue to stir over low heat until the mixture becomes a uniform, glossy liquid with no visible lumps.
  3. Fold in the undrained Rotel, shredded cheddar, garlic powder, and smoked paprika. Stir gently until the cheddar has melted completely and the dip is a vibrant orange-gold color.