Salsa Queso Dip

22  Ratings
  • 10 min prep
  • 10 min total
  • Makes 20 servings, 2 Tbsp. each (dip only).

Salsa Queso Dip Recipe


  • 1 lb. (16 oz.) VELVEETA®, cut into 1/2-inch cubes
  • 1 cup thick and chunky salsa
  •  RITZ Toasted Chips Original


  • Mix  ingredients in microwaveable bowl.
  • Microwave  on HIGH 5 min. or until VELVEETA is completely melted, stirring after 3 min.
  • Serve  with chips.

Recipe Tips

Keeping it SafeHot dips should be discarded after sitting at room temperature for 2 hours or longer.

How to Cut Up VELVEETACut 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.


Nutrition Information

Makes 20 servings, 2 Tbsp. each (dip only).

Nutrition per serving:

    • Calories 70 
    • Total fat 4.5 g
    • Saturated fat 3 g
    • Cholesterol 15 mg
    • Sodium 420 mg
    • Carbohydrate 3 g
    • Dietary fiber 0 g
    • Total sugars 2 g
    •     Includes added sugars n/a
    • Protein 4 g
    • Vitamin A 6 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 20 %DV
    • Iron 0 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

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