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Who doesn’t love a good queso dip? This homemade Velveeta cheese dip is made with real ingredients and tastes good with EVERYTHING. It’s the best Velveeta substitute around!
Homemade Velveeta
I have finally perfected a cheese dip that has the same velvety, delicious quality of the fake cheese, but made with better ingredients.
Of course, there is nothing wrong with munching on fruits and veggies with store-bought dips, but why not add a new, healthier alternative to the party?
Test after test, 21 tries later, I am glad to introduce you to MOMveeta! Made with real cheese, milk, and spices this recipe can be made in your microwave or slow cooker.
This cheese sauce is the perfect recipe to keep on hand for lunches and dinners, so your picky eaters have a dip they love and try with new foods and veggies.
I often pack a container of this cheese dip for lunch for my middle son (my pickiest eater), because it helps him get the rest of his lunch finished.
Healthier Velveeta Cheese Sauce Ingredients
The goal idea behind making my own Velveeta dip was using simple ingredients to recreate the same creamy texture made with the fake block cheese. My recipe uses only four staple ingredients to give this appetizer the flavor of the original recipe:
- All Natural American Cheese
- Sharp Cheddar Cheese
- Milk
- Cumin
And that’s it! Those simple ingredients come together for the perfect, dip-able, spreadable cheese sauce.
How to Pack Sauce for Lunch
You can pack this cheese dip or any of your favorite dips into a lidded sauce container. These small storage containers have leak-resistant lids, making them great for dressings, yogurts, BBQ sauce, hummus, or your favorite trail mix. They're also dishwasher-safe and perfect for the lunchbox.
Looking for more family-favorite recipes you can pack into the lunchbox? Check out these 101 Packed Lunch Ideas. Everything from power bowls, pasta, soup, and of course, epic sandwiches.
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Best Cheese for Homemade Velveeta
This recipe has been on MOMables for a long time, and I’ve gotten a lot of questions about the best types of cheese to use for it over the years.
We know that not all white American cheeses are made equal. A simple test to be sure you’re getting the good stuff is to check the ingredients.
You don’t have to read everything on the list, but some American cheeses don’t really expire. YIKES. In that case, take a pass and move on to the next option.
Another hint that you should find a new cheese is if it says “cheese product” on the packaging. If you see that phrase, it’s probably not real.
For both recipes, I purchased cheese from the deli counter in a big chunk; don't use sliced cheese.
What is American Cheese Called Outside of the USA
If you live outside of the USA, American cheese, might not exist. You can still make cheese dip using a a semi-soft cheese, often called “melting cheese” that is bland like gruyere, emmentaler, or edam.
How to Make Velveeta Sauce in the Microwave
While both methods of making your own Velveeta are easy, the microwave method is by far the quickest.
- Combine
Place all the ingredients in a microwave-safe bowl and microwave on high for 5 minutes, stopping periodically to stir the cheese. - Stir
Once the cheese is melted, stir to fully combine, and serve immediately with chips and veggies
It might seem a bit runny at first with all the milk, but don’t worry. As more of the cheese melts it will blend together into a gorgeous dip. YUM.
You can also watch how this cheese dip is made in the video below:
This microwaveable cheese sauce is what I pull out when guests are on the way over and I realize I’m serving veggies with no dip or I need a quick crowd-pleasing appetizer.
Homemade Make Velveeta in the Slow Cooker
The crockpot method for homemade cheese sauce is just as easy as the microwave method but will allow you to be in and out of the kitchen a little bit more. Here’s what to do:
- Combine
Place all the ingredients in the pot and turn it on high for 2 and a half hours. - Stir
Every hour, give the ingredients a good stir to prevent the cheese from sticking to the sides. - Serve
Once the cheese is melted and has the right consistency, reduce the heat to the lowest setting and serve.
This is a great method to keep the cheese warm for a party or event, so you don’t have to keep running back of the microwave to heat it up.
How Long Does Homemade Velveeta Last
This homemade Velveeta dip will last up to a week in the refrigerator. If you like to make extra dip so you can send it in a lunchbox or have it as a companion for veggies throughout the week, cool it in a glass loaf pan and refrigerate it for a week.
You can also cool and refrigerate or freeze in 1-cup microwave-safe containers if you want smaller servings of the sauce. Reheat, both the loaf pan or 1-cup portions, stirring every 30 seconds until creamy and hot.
Velveeta Queso Recipe
So now that we’ve perfected the ultimate Velveeta cheese substitute, let’s move on to the queso. Yep, you can make amazing velveeta queso using this homemade recipe! This is one I pull out for taco night at my house a lot!
Simply add a 10-ounce can of diced tomatoes and green chilies (drained) to the mix before cooking. You’ll also want to drop the milk amount down by about half a cup to make sure that the consistency stays just right.
And that’s it! You’ll have the perfect kid-friendly Velveeta Queso Dip for your next family taco night!
Whether it’s for queso or using the pure, traditional dip, this homemade Velveeta Cheese Sauce is the perfect partner for chips, pretzels, veggies or anything else you love to dip in cheese.
So if it’s game day or you need something to pack in school lunches for easy dipping, here’s your recipe!
Homemade Velveeta Cheese Sauce
Ingredients
For the Traditional Velveeta Sauce
- 16 ounces natural American cheese
- 8 ounces sharp Cheddar cheese
- 1 ½ cup milk
- 1 teaspoon cumin powder
For the Velveeta Queso use this instead
- 16 ounces natural American cheese
- 8 ounces sharp Cheddar cheese
- 1 cup milk
- 1 teaspoon cumin powder
- 10- ounce can diced tomatoes & green chilies, drained
Instructions
Microwave directions:
- Place all the ingredients inside a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir every 1 to 2 minutes. The mixture might seem watery during the first few stirs, but it should thicken after all the cheese is melted.
- Serve immediately as a dip with tortilla chips.
Slow cooker directions:
- Place all the ingredients in a small slow cooker (that will fit at least 4 cups of liquid). Turn it on high for 2 ½ hours.
- Mix the ingredients every hour to prevent the cheese from sticking to the walls and possibly burning. Reduce the heat to the lowest setting, and serve.
jess says
This turns out great! Last time I made it, I used the leftovers to top a naughty pan of chicken enchiladas. Thank you!
Laura says
that sounds delicious!
Chelsea says
About the butter. You say you used Land o Lakes but I don’t see it on your ingredients list? How much do we use?
Laura says
I didn’t use butter. I used Land o Lakes white American cheese. It’s one of the least processed brands.
Caroline Debono says
Um any idea what american cheese might be in the uk ? Is it creamy spready cheese? Is it soft and squishy- designed to melt? Maybe like edam or emmental?
Laura says
it is soft and squishy-designed to melt like edam. that might work. think fondue cheese. :)
marla says
scramble up some breaksfast sausage, drain and add to it!
Laura says
Marla, that would completely kick it up a notch. wow!! we have a homemade breakfast sausage recipe on the blog that is delicious https://www.momables.com/breakfast-sausage/
toney says
Do you think this will keep in a lunch box? Or will it get too hard after a few hours?
Laura says
it will harden by lunch for sure. the reason i pictured it in a lunch box is because I served it for my kids as snack trays during the football game Sunday.
Sunithi says
Sounds delish Laura ! Think am going to try this at home. Love that you added cumin to it :) Will let you know how it turns out !
Jessica says
I have never heard of “natural american cheese” — it kind of sounds like an oxymoron! HA! Where does one find that??
Laura says
there are some that don’t have nasty ingredients. the most commonly found one is land o lakes brand. it’s better than the alternative.
Jessica says
Thanks… I realized I hadn’t fully read the notes (although I thought I had) — sorry for the redundancy. I may have to try this some time :) Thanks!
Laura says
don’t worry! there is just no way around the fact that the yellow box sold on the shelves is only between 47-51% cheese “product” the rest is additives. Cheese product refers not to just milk but can be whey proteins, lactose and any milk derivative.
Shautel says
I am going to attempt to make it..We don’t drink Milk, so I’ll have to let you know if it works with almond milk..
Laura says
please do. but i have to tell you that there is no substitute for those other cheeses. non dairy cheese will not melt. thus why we tried 21 different ways
Ruth says
I’d try it with coconut milk before almond milk. Almond milk (though we LOVE it) tends to have a bitter aftertaste in some recipes. Plus, coconut milk has higher fat content, which may “gel” with the cheese better. OOH… or perhaps greek yogurt?? ;) I cannot drink regular milk, but when I drink raw milk… NO problems with gas, bloating, etc. Not sure why you don’t drink regular milk.. just thought I’d throw that out there in case you haven’t tried raw yet. It has all the enzymes to break down the proteins in the milk, thus… less gastric upset. Also… goat milk is more easily digestible. Just thinking out loud as a fellow-non-milk drinker. ;)
Laura says
Fabulous points Ruth! coconut milk will definitely make the recipe creamier -although I have not tested it. I know a lot of people try to make substitutes for some of our recipes and I always say that I cannot guarantee the results when that’s done. I’ve tried raw milk before and I love it but it’s not sold anywhere near me.
Sarah says
Awesome, but 2 questions! 1) What could a Canadian use as a substitute for “American” cheese? 2) If I omit the seasoning / chiles, will this firm up to be like the questionable cheese circle things in the real / gross Lunchables?
Again, I love what you’re doing here. So great to have s site like this.
Laura says
I think you might have something called imperial cheese? not sure. If you omit the chilies add 1/2cup more milk as per directions. let me know what you find!
Kelly Heavener says
Can you tell us which brands did not work out good?
Laura says
I tried this recipe with Boars head white american cheese -amazing results. I also used land o lakes -great results too. I omitted using any of the american cheeses that say “processed cheese” in the packaging.