Make a Cheese and Salsa Dip

Every good party offers a variety of dips and food to dip with. This basic cheese and salsa dip serves 6-8 people.

Ingredients

Cut the cheese into small cubes and place in bowl. For best results, allow cheese to reach room temperature beforehand.
Add salsa and beans to bowl and mix thoroughly. (Reserve some liquid for later, you can always thin out a thick sauce)
Microwave for 40 seconds or stir in a saucepan on low-medium heat for about five minutes until cheese is melted.
Remove from heat and stir to ensure ingredients are mixed thoroughly.
Add reserve liquid. Bear in mind that the sauce will thicken as it cools. You may thin out the cheese sauce with the reserve liquid or milk as needed.
Serve warm with tortilla chips, corn chips, or other dipping foods.

You may add additional ingredients based on taste, such as
- Jalapeño Juice
- Avocado
- Chili
- Ranch Dressing
- Spinach
This dip can be stored in the refrigerator for no longer than a week. It can be stored in the freezer for up to six months in an airtight container.
When making this dip in larger portions, it is best to use a stove to reheat.
Try holding temperature in a Crock Pot set on 'warm' for buffet-style spreads.
Stir in a 1/4 cup of sour cream to prevent a dry layer from forming when the dip is set out. This also adds some sour flavor to the dip.
Refried beans may be replaced with more salsa and cheese or chili.
Try a variety of salsas to create a sweet dip (mild with lots of tomato) or spicy (hot with lots of peppers)
For convenience, Velveeta offers a variety of processed cheeses with flavors added like Velveeta Pepper Jack and Velveeta Mexican Mild.

Children should not operate microwave ovens or stoves or use knives without adult supervision.