Velveeta Fondue Recipe

We love how Velveeta fondue transforms simple ingredients into a creamy crowd-pleaser. It’s been a classic staple for decades because it’s easy to melt and always delivers rich flavor

We like serving this fondue for casual get-togethers or family nights. It’s the perfect dip for bread or veggies. We’ll show you how to make it quickly plus share a few tips for keeping it smooth and irresistible

Velveeta Fondue Recipe

Ingredients

• 1 pound of Velveeta cheese cut into cubes
• 1 cup of milk
• 1 tablespoon of cornstarch
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• Salt and pepper to taste

Steps

1. Warm a fondue pot or a heavy-bottomed saucepan over medium-low heat
2. Pour in the milk and cornstarch and stir until combined
3. Add the Velveeta cheese cubes in batches and stir until each portion melts
4. Sprinkle in the garlic powder and onion powder then add salt and pepper
5. Continue stirring until the fondue is smooth and creamy

We watch our heat and stir frequently to keep the fondue silky. If the mixture becomes too thick we add a splash of milk.

Step	Task	Time
1	Warm pot over medium-low heat	2 minutes
2	Stir in milk and cornstarch	1 minute
3	Add Velveeta cheese in batches	5 minutes total
4	Season with spices	1 minute
5	Lower heat to keep fondue warm	Ongoing

Ingredients

We rely on the smooth consistency of Velveeta cheese for this dip. Our go-to list of essentials ensures easy prep and a perfectly creamy outcome. Here is what we gather:

Ingredient	Quantity	Preparation
Velveeta cheese	8 ounces	Cut into small cubes
Milk	1 cup	Measure accurately
Cornstarch	1 tablespoon	Mix thoroughly with milk
Garlic powder	½ teaspoon	Adjust to taste
Salt and black pepper	As needed	Adjust to taste

We always keep extra milk on standby. We whisk the cornstarch into the milk before heating. Then we gradually add the cheese cubes. This step-by-step approach ensures we maintain a velvety texture without lumps. Our recommended ratio for a smooth fondue is about 1 tablespoon of cornstarch per cup of milk. For a little spice we add a pinch of paprika or chopped jalapeños. This variation blends well with crunchy bread cubes or fresh vegetables.

Equipment

We keep a heavy-bottomed saucepan or an electric fondue pot nearby for our Velveeta Fondue because it helps maintain even heat. We use a whisk, a measuring cup, and a heatproof spatula to mix and stir the ingredients properly. We rely on a kitchen thermometer to track the temperature. This step ensures our cheese stays smooth.

We also place several long-handled fondue forks on the table. We find these forks help us dip bread cubes or vegetables without risking burnt fingers. If we do not have an electric fondue set we use a portable burner to keep the cheese at the ideal temperature range shown below.

Temperature (F)	Purpose
120 to 140	Keeps our cheese melted
Over 150	Cheese might scorch or break

Prep

We organize our ingredients in one place and ensure each component is neatly measured. We keep everything close for a quick melt and stir process.

Cube And Measure Velveeta

We measure 8 ounces of Velveeta. Then we use a sharp knife to cut the cheese into small cubes no larger than 1 inch. These cubes melt faster and help us maintain a smooth texture.

Ingredient	Amount	Notes
Velveeta	8 oz	Cut into 1-inch or smaller cubes

Prepare Add-Ins

We gather our dry add-ins: cornstarch, garlic powder, salt, and black pepper. We measure 1 tablespoon of cornstarch per 1 cup of milk. We whisk the cornstarch into the cold milk before heating. We keep optional ingredients like paprika or jalapeños close if we want a spicy kick.

Ingredient	Amount	Purpose
Milk	1 cup	Helps melt Velveeta smoothly
Cornstarch	1 tbsp per 1 cup milk	Ensures a thick, velvety sauce
Garlic Powder	¼ tsp or to taste	Adds a subtle savory bump
Salt and Pepper	1 pinch each	Adjusts overall seasoning
Paprika or Jalapeños (optional)	1 pinch or 1 tbsp diced	Elevates flavor with heat

Directions

We warm our fondue pot and arrange our ingredients so we can move quickly. We whisk the cornstarch into the milk to form a smooth foundation for our Velveeta sauce.

Melt The Cheese

1. We heat our pot over medium to low heat.
2. We pour in the milk and cornstarch mixture and whisk until no lumps remain.
3. We gradually add the Velveeta cubes.
4. We stir with a heatproof spatula or whisk to keep the cheese from clumping.
5. We maintain a gentle heat so our fondue does not scorch or separate.

Temperature Range	Fondue Result
120°F to 140°F	Cheese remains smooth and melted
Over 150°F	Cheese may scorch or break

Stir In Additional Flavors

1. We sprinkle in salt and black pepper as desired.
2. We stir in a pinch of paprika for a subtle kick or add jalapeños for extra heat.
3. We taste the fondue and adjust seasonings if needed.
4. We keep stirring frequently so our flavors blend evenly.

Serving Suggestions

We like to serve Velveeta Fondue in a warm pot at the center of our table. We place an assortment of crunchy bread cubes, lightly steamed vegetables, and crisp apple slices around the pot. This setup lets everyone dip and enjoy the silky cheese at their own pace.

We also include classic sides like tortilla chips and pretzel bites. Their salted surfaces taste delicious with the smooth cheese. For added color and nutrition we add raw carrot sticks and snap peas. If we have jalapeños on hand we slice them thin to sprinkle on top for a spicy kick.

Below is a simple list of dippers and their suggested prep:

Dip	Preparation
Bread cubes	Slice a fresh loaf into bite-sized cubes.
Broccoli florets	Lightly steam or serve raw for extra crunch.
Apple slices	Cut them thin for a sweet contrast.
Pretzel bites	Warm them slightly to enhance flavor.
Tortilla chips	Offer a sturdy chip for thick dipping.

We arrange these dippers around the fondue pot so everyone can grab their favorites without reaching too far. We keep the fondue warm with a low heat setting. This ensures that the cheese stays silky and does not clump. We recommend offering small plates so guests can set down their dipped bites and pace themselves for relaxed snacking.

Make-Ahead And Storage

We can prepare our Velveeta fondue one day in advance to simplify party planning. We let it cool fully. Then we transfer it into an airtight container to lock in the creamy texture. We keep it in the refrigerator at 40°F or below.

We reheat over gentle heat on the stovetop. We stir frequently to prevent scorching. We add a small splash of milk if we notice any thickening. An alternative is to warm the fondue in the microwave in 20-second bursts. We pause to stir between intervals. This method ensures that our cheese sauce stays smooth.

Freezing fondue is not recommended because the cheese may separate. We store any leftovers in our fridge. We aim to enjoy it within three days for the best flavor and consistency.

Storage Method	Duration
Airtight container in fridge	Up to 3 days
Freezing	Not recommended

Conclusion

We love how this timeless dip brings people together. It fits right into busy weeknights or festive gatherings. Its smooth consistency and bold taste invite everyone to linger around the table. We hope you’ll give it a whirl and share in the fun of dipping and mingling.

Frequently Asked Questions

What is Velveeta fondue?

Velveeta fondue is a creamy dip made by melting Velveeta cheese with milk and cornstarch, then seasoning it to taste. It transforms simple ingredients into a smooth, delicious mixture, perfect for casual gatherings or family dinners. The silky texture makes it ideal for dipping bread, vegetables, and more.

Which ingredients do I need?

You only need four main ingredients: Velveeta cheese, milk, cornstarch, and seasonings like garlic powder, salt, and pepper. Velveeta cheese should be cubed, then whisk cornstarch into cold milk before heating. Optional extras like paprika or jalapeños add extra flavor and spice to the classic recipe.

How do I keep the fondue smooth?

Stir frequently and control the heat. Whisking cornstarch into cold milk prevents lumps, and adding cheese gradually helps it melt evenly. Avoid letting the fondue reach over 150°F to prevent scorching or separating. If it starts to thicken too much, add a small splash of milk.

What equipment should I use?

A heavy-bottomed saucepan or an electric fondue pot maintains even heat. You’ll also need a whisk for blending cornstarch and milk, measuring cups for accurate ingredients, and a heatproof spatula for stirring. A kitchen thermometer helps monitor temperature, and long-handled fondue forks are great for safe dipping.

Can I add extra flavors?

Yes! Add spices like paprika, chili flakes, or chopped jalapeños for a bolder taste. Experiment with fresh herbs, too. The beauty of Velveeta fondue is its versatility, so feel free to try different combinations. Just ensure you add extra ingredients gradually and stir thoroughly to maintain a smooth texture.

How should I serve Velveeta fondue?

Serve it warm in a fondue pot or heavy saucepan. Provide plenty of dippers such as bread cubes, steamed veggies, tortilla chips, apple slices, or pretzel bites. Place it at the center of the table for easy sharing. This setup encourages guests to dip at their leisure and enjoy.

How do I store and reheat leftovers?

Cool the fondue, transfer it to an airtight container, and store it in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave’s short bursts, stirring frequently. Add a splash of milk if it becomes too thick. Avoid freezing, as the cheese may separate.