Prep Your Ingredients: Start by cutting your Velveeta cheese into small cubes. Open the can of Rotel tomatoes and chili, and gather any additional seasonings you'd like to add, like cumin or garlic powder.

Melt the Cheese: In a large saucepan over medium heat, add the cubed Velveeta. Stir occasionally to prevent sticking. As the cheese begins to melt, add in the shredded cheddar for extra creaminess if desired.

Add the Rotel and Chili: Once the cheese is mostly melted, stir in the entire can of Rotel diced tomatoes (do not drain) and chili with beans. Mix thoroughly, allowing the flavors to meld together as the mixture heats through. Lower the heat to medium-low.

Season and Simmer: Add garlic powder and cumin, adjusting to taste. Stir frequently to avoid any clumps or sticking. Let the dip simmer for an additional 5 minutes, allowing the cheese to fully melt and the flavors to combine.

Serve and Enjoy: Pour the dip into a serving bowl and garnish with fresh cilantro if you’d like. Serve immediately with tortilla chips or your favorite dipping items.