This Hot Tomato Cheese Dip combines crushed tomatoes, salsa, Velveeta, and cheddar into one creamy, melty, nostalgic crowd favorite.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
So, I’ve gotta be honest with you — this Hot Tomato Cheese Dip wasn’t something I planned to make. It kind of… happened. I was cleaning out my pantry one Sunday (you know that “I’ll just reorganize the spice rack” lie we all tell ourselves?) and found a lonely can of crushed tomatoes and half a block of Velveeta sitting in the fridge like they were waiting for destiny. And destiny, apparently, was dip.
This recipe takes me straight back to my mom’s kitchen in the ’90s — where there was always a block of Velveeta on standby and salsa counted as a vegetable. She’d make this for movie nights, sleepovers, and, occasionally, dinner if the day had been “one of those days.” I can still picture her pulling that bubbling crock out of the oven while the house filled with that warm, tangy, cheesy smell that just meant happiness was about to be served with a side of tortilla chips.
The funny thing? It still has that same effect now. Whenever I make it — usually for game days or when friends come over — everyone gravitates toward it. They crowd around it, chip in hand, pretending to chat, but you know what they’re really doing. Waiting for the cheese pull. And when that first scoop comes out all gooey and stringy, someone always says, “What is this?!” in the most dramatic voice. And I just smile and say, “Oh, it’s my Hot Tomato Cheese Dip.”
Why You’ll Love This Hot Tomato Cheese Dip Recipe?
If comfort food could hug you, it’d look like this dip. Seriously, this Hot Tomato Cheese Dip is the one you make once, and then suddenly you’re “the dip person” at every gathering.
It’s not fussy. It’s not trying to impress anyone. It’s just… good. Creamy, tangy, cheesy, a little nostalgic, and dangerously easy to eat. It’s the kind of recipe that gets passed around with a “you’ve gotta try this” whisper.
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Only four ingredients — which, let’s be real, is about all we can handle some nights.
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That creamy Velveeta texture we all secretly love (even if we pretend we don’t).
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Layers of flavor — salsa for heat, tomatoes for depth, cheese for… well, joy.
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It reheats beautifully, which means round two the next day is almost better.
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And most importantly? It makes people happy. Isn’t that the whole point?
Ingredient Notes:
Okay, let’s talk about the real MVPs here because, sure, it’s a short ingredient list, but each one brings its own personality.
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Crushed Tomatoes: The quiet hero. They add depth and richness, kind of like the dependable friend who always shows up.
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Salsa: Your spice, your texture, your wildcard. Choose mild, medium, or fiery — whatever matches your mood (or your audience).
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Velveeta: The nostalgic glue holding this all together. Don’t even think about skipping it. It melts perfectly every time, and that’s the magic.
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Cheddar or Mexican Blend Cheese: This adds bite and saltiness to balance the creaminess.
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Tortilla Chips: Non-negotiable. If you don’t have chips, get some bread, veggies, your hands… whatever works.
Simple? Yes. But once it’s bubbling and melty, you’ll swear it’s restaurant-level good — minus the price tag and the wait time.
How To Make Hot Tomato Cheese Dip?
Alright, grab your oven mitts and a little patience — because once you smell this baking, waiting that last 10 minutes feels like pure torture.
Step 1 – Preheat and Prep
Get that oven heated to 400°F. Grab an oven-safe dish (I use my old crock that’s seen everything from mac and cheese to peach cobbler) and line a baking sheet under it. Trust me — it’ll save you from scraping cheese off your oven floor later.
Step 2 – The First Layer
Mix half a cup of crushed tomatoes with half a cup of salsa and spread that glorious base evenly across your dish. This is the start of something beautiful.
Step 3 – Cheese It Up
Combine the Velveeta and cheddar. Sprinkle about a cup over the tomato base. Don’t be shy here — make it even, make it generous.
Step 4 – Repeat and Stack
Keep layering — tomato mix, then cheese — until you’ve used everything. End with tomatoes on top, so it bakes up with those gorgeous little caramelized edges.
Step 5 – Bake
Pop it in the oven for about an hour. The edges should bubble, the top should glisten, and your kitchen should smell like heaven. If the middle looks slightly firm, don’t worry — it’ll smooth out when you stir.
Step 6 – Stir and Serve
Pull it out (carefully, because molten cheese is no joke) and give it a good stir. Everything will melt together into this golden, velvety masterpiece. Then grab your chips and dive in.
And yeah, it’ll be hot — but waiting is the hardest part.
Want To Save This Recipe?
Storage Options:
If you’re lucky enough to have leftovers (a rare miracle in my house), stick them in an airtight container and refrigerate for up to 5 days. When you’re ready for round two, just reheat it in the microwave for a couple of minutes, stirring halfway through.
Want to make it feel freshly baked again? Pop it back in the oven at 350°F until it’s warm and bubbly. Honestly, it’s just as good the next day — maybe even better, if that’s possible.
Variations and Substitutions:
Here’s where you can have fun and make this Hot Tomato Cheese Dip totally your own.
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Meaty Upgrade: Add cooked sausage, ground beef, or even shredded rotisserie chicken for a heartier version.
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Spice Lovers: A handful of jalapeños or a splash of hot sauce takes it from “mmm” to “holy wow.”
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Cheese Switch: Not into Velveeta? Go cream cheese, Monterey Jack, or even pepper jack.
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Veggie Boost: Stir in sautéed peppers, onions, or corn. Makes it feel fancier, and hey — vegetables!
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Smoky Twist: Fire-roasted tomatoes or smoked paprika add a whole new depth.
I once added bacon crumbles because… well, bacon. And yeah, it slapped.
What to Serve with Hot Tomato Cheese Dip?
Okay, chips are the obvious choice. But if you’re feeling creative (or ran out of chips at 10 p.m.), there are plenty of other ways to get this dip from the crock to your mouth.
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Tortilla Chips: The classic. Crunchy, salty, perfect.
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Breadsticks or Soft Rolls: That mix of soft and gooey? Unbeatable.
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Fresh Veggies: Carrots, celery, bell peppers — the healthy excuse we tell ourselves.
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Loaded Nachos: Pour the dip right over chips, add some toppings, and call it dinner.
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Baked Potatoes: Yep, spoon it right over. It’s life-changing.
Basically, if it can scoop, it can dip.
Frequently Asked Questions:
What salsa works best?
Whatever you love! Chunky adds texture, smooth keeps it silky. I usually go medium because I live dangerously (but only slightly).
Can I make it in a slow cooker?
Oh, absolutely. Just layer everything in and cook on low for about two hours. Give it a stir every now and then.
Can I make this ahead of time?
Totally! Assemble everything a day before, cover it, and refrigerate. Bake it when you’re ready.
This Hot Tomato Cheese Dip isn’t fancy. It’s not fussy. But it’s the kind of recipe that makes people stop talking mid-sentence just to grab another chip. It’s nostalgic, comforting, and a little bit indulgent — in the best way.
Whenever I make it, there’s always that moment when everyone’s standing around the dish, laughing, dipping, and reaching for more — and that’s when I know it’s done its job.
So go ahead, make it this weekend. Whether it’s game day, a cozy night in, or just a “you know what, I deserve this” kind of night, it’s guaranteed to hit the spot.
And hey — if you end up scraping the sides of the crock with your last chip… no judgment here. I’ve been there. Many times.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Hot Tomato Cheese Dip
Ingredients
- 1 28-ounce can crushed tomatoes divided
- 32 ounces tomato salsa
- 1 16-ounce box Velveeta Original cheese, shredded divided (or 16 ounces Velveeta shreds)
- 8 ounces shredded Mexican cheddar cheese blend or cheddar cheese divided
- Tortilla chips for serving
Instructions
Preheat the oven:
- Preheat the oven to 400°F (200°C). Prepare an 8-inch oven-safe crock or baking dish and place it on a baking sheet to prevent spills during baking.
Prepare the first layer:
- In the prepared dish, combine ½ cup of crushed tomatoes and ½ cup of salsa. Stir gently to form a uniform base layer that extends evenly to the edges of the crock.
Combine the cheeses:
- In a mixing bowl, combine the shredded Velveeta and the cheddar (or Mexican blend) cheese. This will create a smooth, rich cheese blend for layering.
Layer the ingredients:
- Sprinkle 1 cup of the cheese mixture over the tomato-salsa base, ensuring even coverage. Repeat the process, alternating between tomato-salsa layers and cheese layers until all ingredients are used. You should have approximately four to five layers, finishing with a tomato-salsa layer on top.
Bake the dip:
- Transfer the baking dish (still on the baking sheet) to the oven. Bake for approximately 60 minutes, or until the cheese is melted and bubbling along the edges. The center may appear slightly firm but will continue to melt as the dip rests.
Mix and serve:
- Carefully remove the crock from the oven. Stir gently to combine all layers into a smooth, creamy mixture. Serve the dip immediately with tortilla chips while warm.
Store leftovers:
- If you have leftovers, transfer them to an airtight container and refrigerate for up to 5 days. To reheat, place the desired amount in a microwave-safe bowl, cover loosely, and heat on high for 2 minutes, stirring halfway through.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
