Ingredients:

  • 16 ounces (1 block) Processed Cheese (e.g., Velveeta), cubed into 1-inch pieces
  • 10 ounces (1 standard can) Canned Diced Tomatoes and Green Chilies (thoroughly DRAINED)
  • 2 Tablespoons Heavy Cream (Double Cream)
  • Kosher Salt, to taste
  • Black Pepper, pinch

Instructions:

  1. Drain the Tomatoes: Pour the canned diced tomatoes and chilies into a fine-mesh sieve or colander and allow them to drain thoroughly for at least 3 minutes. Cube the processed cheese into rough 1-inch (2.5 cm) pieces for quick and even melting.
  2. Initiate the Melting Process: Place a heavy-bottomed saucepan over low heat. Add the cubed cheese to the pan. To prevent immediate scorching, you may add 1 tablespoon of the heavy cream now. Stir continuously and gently using a silicone spatula or whisk for 5–7 minutes until the cheese is approximately 80% melted and starting to smooth out.
  3. Finish and Refine: Once the cheese is mostly smooth, incorporate the drained diced tomatoes and chilies and stir well. Pour in the remaining 1 tablespoon of heavy cream. Stir gently; this is the secret for achieving an ultra-silky, restaurant-quality texture.
  4. Season and Serve: Remove the pan from the heat. Taste the dip and season conservatively with kosher salt and black pepper as needed. Transfer the dip immediately to a heatproof serving dish and serve piping hot with tortilla chips or sturdy dippers.