This post may contain affiliate links. Read our disclosure policy here.
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.
101 Packed Lunches eBook
All my best kid-friendly lunches from over a decade of creating meal plans. Add some variety to your child's lunchbox with these epic lunches, plus receive my Pack Meals Like a Pro ebook, free with purchase!
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.
Emily Elliott says
Hi,
I have read through all the comments and I think to make this just a regular block of velveeta, you just leave out the rotel? Please confirm :) We all really appreciate you taking the time to experiment!
MOMables says
Hi Emily! Yes. You can leave out the rotel and it will be ‘regular’ velveeta. Check out this how-to video.
Jennifer A. says
I have not tried this yet, but it looks like a 5 star winner to me. No chemical processed yuck! Hooray! BTW, this is the best meal plan service I have signed up for ever. I have a 5 year old daughter with Anaphylaxis to peanut and I was struggling for lunch ideas. (She is also very picky eater.) I’ve been trying to get all my friends signed up with MOMables. Thank you! Keep the allergy friendly ideas coming!
KGtheCook says
Hey!!! I can’t wait to try this recipe! Thanks for working on this! By any chance can I cook this on the stove top? I’m thinking med-low heat and babysitting it till she’s perfect? Didn’t know if you attempted a stove top rendition…
MOMables says
Yes, I have…. “babysitting” being the key word so it doesn’t burn. :)
Lisa Williams says
No American cheese that isn’t processed at HEB. Trying white cheddar and Colby instead.
MOMables says
how did it come out Lisa?
Al P. says
WOW! To say this was fantastic is an understatement! This was EPIC! Legendary! I would definitely make it again. I followed the microwave instructions. I used Land-o-Lakes White American Cheese (chunks cut from a pound I got at the deli), Cracker Barrel Cheddar (orange), Rotel Tomato & Green Chilies and fat free milk (not that it matters, but that’s what we drink) and cumin. Microwaved for 2 minutes, stirred, and them 1 minute increments after that for about 7 minutes. It started off a little liquidy, but once all the cheese melted and I took it out, it firmed up pretty quickly. My wife and I devoured about half of it watching football. Great work, MOM!
MOMables says
So glad you guys loved it! -and thank you for coming back and leaving a comment!
Christina says
Just tried this on Sunday. Based on reviews I tried Colby in place of the natural American since I couldn’t find it. The results were not good – it separated and did not blend well. Unfortunately I tried this for a gathering and could kick myself for not doing a trial run first. I’m sure it was user error but I’m not sure if it was the Colby (and right now I’m starting to wonder if it was Colby Jack and not pure Colby I used) or if it could have something to do with the crockpot heating method? Maybe I over heated it? I had it on high per instructions and I did stir it frequently. I’ll have to try again – maybe on the stovetop instead.
MOMables says
Oh no! I am sorry to hear this Christina! Colby did not provide consistent results which is why it did not make the recipe cut. Jack will only work in place of the cheddar but a cheddar + jack will not work. So sorry!!
Ginger says
I’m so excited I found this recipe , Thank you so much for finding a natural substitute :), I have a queso dip that I love that calls for 1lb. Velveeta , 1lb. Burger , one jar salsa and one can cream of mushroom soup . I have been able to substitute everything but the velveeta , would I be able to put the two cheeses and milk along with all the other ingredients in the crockpot and have it turn out smooth and creamy or will I have to make the momveeta first and refrigerate first ? Thanks !
MOMables says
Hi Ginger! this recipe yields about 1.5lbs of momveeta (approximately). I would recommend you make the momveeta first, and add the other ingredients into the crockpot (the meat being cooked). Although it *might* work. I haven’t tried it with uncooked meat. You can, of course, make the momveeta, refrigerate and then use it as you normally would use a block of velveeta. I have to say that it’s not designed to sit in a crockpot for more than 4hours… since you have to stir it up so that it doesn’t burn on the sides (it is REAL cheese after all..).
Allison says
Thank you! You’ve really taken the time and effort here and I am so excited to find this recipe. Making my Momveeta right now. I try to cut out all additives and preservatives in my diet because they give me migraines, and now I have a sub that I can use for making apps to bring to parties, a cheeseburger soup recipe my husband loves, and a queso dip. I’m making it now without the tomato/chilis as a true Velveeta sub. Thank you thank you thank you!
MOMables says
my pleasure Allison! Of course, you can leave out the tomatoes / green chilis. :) So glad this recipe will help you!
Linda S says
WINNER!!!! Awesome!
MOMables says
so awesome Linda!!!!!
Lisa says
Is whole milk recommended? Or can I use fat-free or reduced fat versions? And what about lactose-free milk; does that work, do you know?
MOMables says
I recommend whole or low fat milk for this recipe. It’s very difficult to make this recipe latose free, since the cheese needed is not lactose free.