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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.
Keena says
Hi! I attempted to make this cheese today with applegate sliced american and the whole foods brand organic sharp cheddar. I was making it without the tomatoes and chiles so I added extra milk. I am making it in the crock pot and it seems that my cheese curdled. Any idea where I went wrong?
MOMables says
Keena, I don’t know! thousands have made this recipe successfully with applegate’s american and cheddar! did it fully melt? the tomatoes are optional.
Keena says
Hi! Thanks for your response! It did melt, but it was all curdled. The flavor was great, it just never melted smooth. Maybe it was the block of cheese that I used…I will try it again! I would like to use this recipe to make a healthier mac & cheese for my kiddos! :) So hopefully switching to all applegate will work! Thanks again! ;)
MOMables says
Keena, let me know how it works out. I know there are a lot of comments but I’m sure that others have used applegate without issues. even if you omit the tomatoes don’t add any additional milk unless you need it. Also, I hope you didn’t throw out the “curdled” one! You can use that one for macaroni and cheese for sure!
Keena says
Hi! So I made it again on low and it curdled again. :/ It could just be my crockpot. This time I used American cheese that I bought from the Whole Foods Deli and the Whole Foods Sharp Cheddar. I am going to buy enough for two more batches and try it in the microwave and the stovetop. Ill update you when I do it! Thanks! & This time I kept the curdled one and Im going to use it for Mac & Cheese! Thanks!!
MOMables says
it’s got to be the crockpot. I’m so sorry! did you watch the video?
Keena says
I just watched the video! I am going to try it in the crockpot again, but maybe on low instead of high. If that doesnt work, ill try the microwave method! :) Thank you again for coming up with this recipe! :)
April says
I had the same problem! I was so sad!
Lolalo says
I used White American Cheese from Publix Deli and Sharp Cheddar Cheese (block) from Costco. I used half and half because that’s all I had on hand and a little cumin. It turned out great and tastes just like Velveeta, so I am happy to have an alternative that is much healthier. Now…on to make Macaroni and Cheese! Thanks for the recipe!
Lolalo says
I forgot to tell you that I used a makeshift double boiler and I had my MOMveeta made in about 10 minutes!
MOMables says
Oh yes! a double broiler will work too!
Michelle says
AMAZING!!!!!!! This recipe is a keeper…and a frequent flyer! Thank you :)
linda says
for american cheese- if you want something even more amazing than the Land O’Lakes — America’s Test kitchen has a DIY american cheese.
I am trying that american cheese + the rest of your ingredient idea and making this.
YUM
MOMables says
let me know how it comes out with their recipe.
Jennifer says
Does this freeze well?
MOMables says
it does not freeze well. you can store in the refrigerator.
Dina says
Hi. This is fantastic! Thank you for going through all of those trials and then for sharing! I wondered if in any of your experiments you might have tried white Cheddar? If there is a difference in how the cheese melts or something? Or maybe there is not sharp white cheddar available?
MOMables says
You can use white cheddar instead of the yellow cheddar. I used the orange/yellow cheddar to give it the same color as the velveeta. white cheddar instead of the american will not work.
Lynne says
It looks so good but I didn’t want a runny substitute. If you put it in the fridge does it thicken up like regular Velveeta?
MOMables says
As shown, it performs EXACTLY as regular velveeta.
Cammi says
As someone else posted, I used sliced American and it worked fine. We buy American in bulk at Sam’s Club. It’s sliced, but not wrapped. I just took the amount I needed, left it stacked together, and then cut into cubes. As it was melting in the microwave, it did come apart, but I just stirred about every minute, and it came out perfectly. Thanks!
John says
You rock! I am going to try this this weekend. By the pics it seems to harden up ok in fridge. I need to grind velveeta and mix with ground meat looks like it will work fine.
Elena says
Oh my gosh. I just made this and it was awesome. I need to use it in a GF goldfish recipe that called for Velveeta. I didn’t want to use Velveeta so I searched the internet for a “healthier” version of Velveeta. I should have known you would have one Laura. Thanks so much!!! I thought my picky 7 year old would have scoffed at bc of the cumin, but as I am typing this reply he’s scraping the bowl with chips saying, “MMMMM. So cheesy. Cheese-erific!” Lol!!! Total winner.
MOMables says
so glad he loved it!!!! :)
Dawn says
I am going to try this today! I live in Austria so there isn’t American Cheese in blocks but I’ve read that you can sub swiss cheese for American or perhaps Emmentaler. I hope it works!
MOMables says
Dawn, Emmentaler will work better than Swiss. Think of cheese you can use in a fondue. enjoy!
Rheagan says
Dawn – I live in Ireland, and I can’t buy velveeta either. Let me know how it works out with the swiss cheese!
MOMables says
Rheagan, swiss is a bit too tough to melt on here. Can you find cheese meant for fondue?