Comida Kraft
Recipe Box

VELVEETA® Salsa Dip

Prep Time
10
min.
Total Time
10
min.
Servings

20 servings, 2 Tbsp. each

Make this super-simple VELVEETA® Salsa Dip! Turn our VELVEETA® Salsa Dip into a chili dip or spicy Mexican salsa dip with some easy substitutions.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Mix ingredients in microwaveable bowl.
  • Microwave on HIGH 5 min. or until VELVEETA is completely melted, stirring after 3 min.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Keeping it Safe

Hot dips should be discarded after sitting at room temperature for 2 hours or longer.

How to Cut Up VELVEETA

Cut VELVEETA (the whole loaf) into 1/2-inch-thick slices. Then, cut each slice crosswise at 1/2-inch intervals in both directions to make cubes.

Variation

Prepare using one of the following flavor options: VELVEETA Chili Dip: Substitute your favorite variety of canned chili (with or without beans, regular or spicy) for the salsa. VELVEETA Mexican Salsa Dip: Prepare using VELVEETA Mild Mexican Pasteurized Prepared Cheese Product with Jalapeno Peppers.

Servings

  • 20 servings, 2 Tbsp. each

Nutritional Information

Serving Size 20 servings, 2 Tbsp. each
AMOUNT PER SERVING
Calories 70
Total fat 4.5g
Saturated fat 3g
Cholesterol 15mg
Sodium 380mg
Carbohydrate 3g
Dietary fiber 0g
Sugars 2g
Protein 4g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 20 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made this for my son's wedding rehearsal dinner and I had 5 women on the bride's side asked me for... I made this for my son's wedding rehearsal dinner and I had 5 women on the bride's side asked me for the recipe. I put the thatwed spinach in 2 paper towels and rolled it tight, to get all the liquid out. None of the spinach stuck to the paper towel. I also doubled this recipe and put it in the crock-pot on Low for about an hour. I substituted a 14 oz. can of artichoke hearts(chopped/quartered) for the 2nd can of spinach in my doubled recipe. I got rave reviews!! I served it with bite-sized tortilla chips and it was all gone but for scraping the crock-pot. I would definitely fix this again!
Date published: 2008-09-22
Rated 5 out of 5 by from I usually make this dip with Rotel instead of salsa, but both are great. I usually make this dip with Rotel instead of salsa, but both are great. One thing I do differently is that I start with 2-3 tbsp. of butter and about 1/2 of a medium chopped onion, microwaving them for 2-3 minutes before adding the cheese and then the Rotel. Makes a big difference and it's delicious! The onions make it better!
Date published: 2009-10-22
Rated 5 out of 5 by from This recipe is great. This recipe is great. I have been making it for years. I add one pound ground hot sausage and onions browned and drained and one jar mild salsa. Or I will add one pound ground regular sausage and onions browned and drained and one jar hot salsa. You cannot use a better cheese than Velveeta for any cheese dish. My recipe has been copied by many of my friends for parties. They love it !
Date published: 2009-10-23
Rated 5 out of 5 by from I've seen this recipe around for years and I've had it several times at parties but never made it... I've seen this recipe around for years and I've had it several times at parties but never made it myself. I made it for the first time last week and I'm positive I will make it many times over - it was so easy. I have the ingredients on hand most of the time and what we didn't finish, I used as filling for quesadillas the next day. Oh, and the most important thing - it tastes great!
Date published: 2010-03-03
Rated 5 out of 5 by from This was delicious and a huge hit at a party I had....I added 1 lb of ground beef to it to make it... This was delicious and a huge hit at a party I had....I added 1 lb of ground beef to it to make it more filling. I do suggest, though, that you should put it in a crockpot or something like that (I used my mini dipper crockpot and gave it a quick stir every half hour) to keep it constantly warm; otherwise it cools rather quickly and does not look that appetizing.
Date published: 2009-12-16
Rated 5 out of 5 by from This recipe is always a hit but I noticed no one mentioned a key ingredient I always use- a can of... This recipe is always a hit but I noticed no one mentioned a key ingredient I always use- a can of chilli beans + the italian sausage makes it SO good!! Also, I've had it served on those small loaves of rye bread & baked @ like 350-375 for about 10 minues I think (you may want to watch it)- easy finger food & the crunch of the bread makes it very tasty.
Date published: 2006-02-01
Rated 5 out of 5 by from When I make this, I brown about a pound of ground beef and mixed it into the dip. When I make this, I brown about a pound of ground beef and mixed it into the dip. I serve it in a small crock pot, keeping the dip warm, whenever I have guests or a party. It's a big hit, and many of my friends request that I bring my special cheese dip to parties. They just don't know how easy it is!!! (I also use the mexican flavored velveta).
Date published: 2007-10-26
Rated 5 out of 5 by from We love it! We love it! My family loves it so much I double the receipe otherwise there isn't enough. I add 1 lb tub of Breakstone's Sour Cream. I also use 1 lb of Veleeta and 1 lb of Mexican Veleeta and don't double the salsa. They especially like when I add 1 lb ground beef and 1 can of beanless chili. The possibilities are endless!
Date published: 2006-12-28
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