Instant Pot Velveeta Cheese Dip Food

EASY INSTANT POT CHEESE DIP

Steps:

• Place the trivet into the stainless steel liner of the Instant Pot. Add 1 cup of water.
• Add the cubed cheese product and tomatoes and green chiles to a pressure cooker safe bowl that will fit into the liner of the Instant Pot (we used a stainless steel bowl). Stir the cheese product and tomatoes and green chiles, then place the bowl on top of the trivet.
• Close the lid, set the valve to "sealing," and press the manual (pressure cook) button. Adjust the time to 6 minutes. After the time is up, open the valve (using a kitchen towel) for a quick release of pressure.
• Carefully remove the bowl, and stir the dip to combine the ingredients. Serve hot. Store any leftovers in the refrigerator for up to 3 days.

VELVEETA® SPICY SAUSAGE DIP

Steps:

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

EASY VELVEETA CROCK-POT DIP

Steps:

• Brown the ground beef and onion in a medium sauce pan until the meat is thoroughly cooked and the onion is translucent. Drain.
• Cube the Velveeta cheese.
• Combine the beef and onion with the taco seasoning and add it to the crockpot. Add the cubed Velveeta cheese and mix well.
• Pour and stir in the jar of salsa.
• Stirring occasionally, cook on low for 30-60 minutes or until the cheese is melted and the dip is heated through.
• Serve with tortilla or corn chips. Keep in crockpot on low, so that it stays warm. Enjoy!
• Note: You could also exchange the salsa for 1 (10 oz) can of Rotel Tomatoes w/ green chilies.
• -I have also made a variation w/ some chopped black olives in it, but don't usually make it this way bc most of the people in my family don't like them. If you want to add a small can of olives, just add them right after the salsa.