1 pound Velveeta, cut into 1-inch cubes
1 cup milk
1 to 2 tablespoons hot sauce, such as Frank's Red Hot or Cholula
Tortilla chips, for serving

Place the Velveeta, milk, and hot sauce in a 1 1/2-quart or larger slow cooker. Cover and cook on the LOW setting until the Velveeta is completely melted, about 1 hour.

Whisk until smooth, then turn the slow-cooker setting to WARM if your slow cooker has that setting. If your slow cooker doesn't have a warm setting, leave on LOW uncovered to keep the dip warm without burning. Serve warm with tortilla chips and toppings.

Recipe Notes

• Stovetop option: Place all the ingredients in a medium, heavy-bottomed saucepan over low heat. Cook, whisking occasionally, until the Velveeta is completely melted and the dip is smooth and warmed through.
• Storage: Store leftover dip in an airtight container in the refrigerator for up to 1 week. It can also be frozen for up to 2 months. Reheat in the slow cooker or on the stovetop over low heat until pourable.

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