Hot Tomato Cheese Dip
This Hot Tomato Cheese Dip combines crushed tomatoes, salsa, Velveeta, and cheddar into a bubbly, creamy, and irresistibly rich appetizer that’s perfect for any gathering. Serve warm with tortilla chips for the ultimate comfort snack.
12 Servings
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
To make this Hot Tomato Cheese Dip gluten-free, ensure that all ingredient labels specify “gluten-free,” particularly the salsa and tortilla chips, as some brands may include gluten-based additives or flavoring agents. Velveeta and most shredded cheeses are naturally gluten-free, but always verify with certified brands if serving guests with gluten sensitivities.