This Velveeta nacho cheese sauce is so easy to make in under 10 minutes! Nacho dip recipe can be adjusted to make more spicy or less spicy depending on your heat preference. In a large pot over medium heat, cook velveeta, ricotta, and cream cheese until smooth. Turn down to low heat and add green chilies and cayenne pepper. Stir.
Velveeta cubes can be made from 1/2 inch to 1 inch (1.25-2.5 cm) thick. Cook the cheese for 30 minutes on low in a slow cooker, then stir and cook for another 1-2 hours on low until the cheese is al al gooey. Place the cheese and milk in a microwave-safe dish for 30 seconds.
Velveeta cubes should be cut in half to a quarter-inch (1-2.5 cm) thick. After cooking for 30 minutes in a slow cooker, stir in the cheese and cook for an additional 1-2 hours, or until the cheese is melted and creamy. The cheese and milk should be microwaved in a microwave-safe dish for 30 seconds at a time.
This Low Carb Velveeta Cheese Sauce (quest) is an excellent to dip with raw veggies or baked crisp low carb tortillas or crackers. This sauce has changed my life! It is a rich, satisfying, real cheese sauce with a flavor that is comparable to the traditional sauce!