Step 1: Prep the Cheese and Rotel Begin by cutting the Velveeta cheese into cubes. Velveeta melts more evenly when cubed, so don’t skip this step. Open your can of Rotel and give it a quick stir to ensure the chilies are evenly distributed with the tomatoes.

Step 2: Combine in a Pot or Slow Cooker If you’re using the stovetop, take out a medium-sized saucepan. Add the cubed Velveeta and the entire can of Rotel (juice included). You can also toss in a tablespoon of butter at this point to enhance the creaminess of your dip. If you prefer a thinner consistency, pour in the optional ½ cup of milk.

Step 3: Stir and Melt Place the pan over medium heat. Stir the mixture continuously as the Velveeta begins to melt. This should take about 5-7 minutes. Keep stirring until the cheese has completely melted and the dip is smooth. If you’re using a slow cooker, simply set it on low for 1-2 hours, stirring occasionally.

Step 4: Serve Warm Once your dip has reached a creamy, smooth consistency, it’s time to serve! Pour the dip into a bowl and surround it with tortilla chips or veggies for dipping. Make sure to keep it warm while serving, either in a warming dish or by using the "keep warm" setting on your slow cooker.