When it comes to social gatherings, you want the best wingwoman for the best time. Right? Well, aside from your actual BFF, we’ve got the next best thing: Velveeta®—the secret to a better party. Whether you’re a host or a guest, Velveeta® helps you to be anything but basic. Don’t believe us? We dare you to level-up your social calendar with one (or all) of these deliciously indulgent and perfectly shareable recipes.
We Dare You To:
Be the MVP
of the Tailgate
presented by
Show Off Your Holiday Side Piece
Go From Bored Dinner to Board Dinner
Make Minis the Main Thing
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Velveeta® Smoked Queso Dip
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Velveeta® Queso Fundido
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Famous Queso Dip
Add More Pleasure
to Your Party
Be the MVP of the Tailgate
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Homemade Mac and Cheese
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Cheesy Green Bean Casserole
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Slow-Cooker Velveeta® Mac and Cheese
Show Off Your
Holiday Side Piece
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Velveeta® Spicy Spinach Dip
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Quick Cheese Fondue
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Velveeta® Buffalo Chicken Dip
Go From Bored Dinner to Board Dinner
Grilled Cheese Board
Fondue Board
Veggie Dip Board
Make Minis
the Main Thing
back to top
2 OF 3
3 OF 3
1 OF 3
1 OF 3
2 OF 3
3 OF 3
1 OF 3
3 OF 3
2 OF 3
SHOP THE RECIPE
1. Preheat oven to 375 F. Lightly grease a 9-by-13-inch pan with 1 tablespoon of butter and set aside.
2. Place peeled and cubed potatoes into a large pot and cover with water. Bring to a boil and then reduce heat to medium and cook until potatoes are fork tender, about 15-20 minutes.
3. Meanwhile in a small sauce pot, combine the chicken broth, 2 teaspoons garlic powder and 1 teaspoon onion powder over medium heat until simmering. Set aside and keep warm.
directions
ingredients
16 oz. Velveeta® original cheese, cut into 1” cubes
Twice Baked Mashed Potatoes with Velveeta®
active time
35 mins
1 Hr 20 Mins
1 9-by-13 casserole dish
Total time
Yields
Add More Pleasure
to Your Party
Add More Pleasure
to Your Party
Add More Pleasure
to Your Party
SHOP THE RECIPE
1. Remove the prepared Velveeta® & Shells from the refrigerator and fold in the cubed Velveeta® cheese and prepared queso dip or mayonnaise until evenly combined.
2. Using a 1 1/2-tablespoon scoop, portion out the Velveeta® & Shells. Wet hands with water and roll each Velveeta® & Shells portion into smooth balls. Place onto a parchment lined tray and freeze for 1 hour.
3. Meanwhile combine panko and seasoned breadcrumbs in a shallow bowl or pie dish.
directions
ingredients
4 oz. Velveeta® original cheese, cubed
Crispy Velveeta® & Shells Balls
serves: 10
Yield: 20 pieces
1 12 oz. box Original Velveeta® & Shells, cooked to package instructions, and cooled thoroughly in refrigerator
½ cup prepared queso dip OR ½ cup mayonnaise
3/4 cup plain panko bread crumbs
3/4 cup seasoned bread crumbs
3 eggs, whisked
Cooking spray
4. Whisk eggs until thoroughly combined in a shallow bowl or a pie dish.
5. Remove the Velveeta® & Shells balls from the freezer and dip each into the egg mixture and then roll in the breadcrumb mixture until evenly coated.
6. Preheat air-fryer to 380F.
7. Spray the air-fryer rack with cooking spray and place the coated Velveeta® & Shells balls in a single layer into the air-fryer basket. Leave space between each ball to ensure proper airflow, cook in batches if necessary. Cook for 10-12 minutes, flipping halfway through, until deep golden brown. Repeat if necessary.
8. Serve immediately with dipping sauce of choice. You can never go wrong with marinara or buffalo sauce!
1 OF 3
3 lbs yellow potatoes, peeled and cut into 1-2” cubes
1/4 cup low-sodium chicken broth
3 tablespoons unsalted butter, divided
2 teaspoons garlic powder
1 teaspoon onion powder
1 cup sour cream
1/4 cup chives, finely chopped
4 strips bacon, cooked and chopped
Pepper
4. Once potatoes are cooked and fork tender, drain and use a ricer to squeeze the cooked potatoes into the pot. If you don’t have a ricer, you can easily use a potato masher, ricers just ensure a smoother mashed potato—but you can also keep the mashed potatoes on the chunkier side if you like that as well.
5. Add your warm chicken broth mixture to the potatoes, as well as 8 ounces of the cubed Velveeta®. Fold a few times before adding the sour cream. Stir until just incorporated, but don’t go beyond that as this could make your potatoes gummy.
6. Spread the potato mixture into your prepared 9-by-13-inch pan. Smooth the top slightly before sprinkling the remaining 8 ounces cubed Velveeta® over the top and a few grinds of freshly ground black pepper. Bake for 30 minutes, or until warmed through and the top layer of Velveeta® has melted.
7. Garnish the top with the chopped chives and bacon.
8. Serve immediately.
45 mins
Inactive Time
SHOP THE RECIPE
1. In a large saucepan over medium-low heat combine the milk and the cubed Velveeta®.
2. Stir until the Velveeta® has melted and the nacho cheese sauce is smooth. Taste again for seasoning and adjust if necessary.
3. Stir in the hot sauce, paprika and cayenne until combined.
4. Serve immediately by drizzling over chips, while reserving some to have on the side for dipping. Garnish with the pinto beans, sliced pickled jalapenos, pickled red onions, diced roma tomatoes and scallions.
directions
ingredients
32 oz. Velveeta® original cheese, cubed
1 cup whole milk
2 tablespoon hot sauce
2 tablespoon paprika
1 teaspoon cayenne pepper
4 large bags tortilla chips
2 16 oz. can pinto beans, drained and rinsed
1/2 cup sliced pickled jalapeños
1/2 cup pickled red onions
4 cups roma tomatoes, diced
Velveeta® Nacho Table
active time
20 mins
25 mins
Total time
2 bunches scallions, thinly slice
TO SERVE
SHOP THE RECIPE
1. In a heavy bottomed large pot, melt butter over medium heat. Add the diced onion, diced green chiles and diced roma tomatoes and season with 1/4 teaspoon of black pepper. Saute until tender, about 8-10 minutes.
2. Add the Velveeta® original cheese, half-and-half, paprika, and cayenne, and whisk occasionally until the Velveeta® has melted and the queso is smooth, about 6-8 minutes. Keep warm and serve immediately.
directions
ingredients
TO SERVE
16 oz. Velveeta® original cheese, cut into cubes
2 tablespoons unsalted butter
1 large white onion, finely diced
1 4 oz. can diced green chiles
2 roma tomatoes, diced
Smoked chorizo
Carne Asada
Mild salsa
Hot salsa
Velveeta® Southwestern-Style Grazing Board
active time
20 mins
25 mins
Total time
Leftovers can be stored in the refrigerator, and warmed gently over medium-low heat, while whisking to become smooth again.
½ cup half-and-half
2 teaspoons paprika
1/2 teaspoon cayenne pepper
Pepper
Salsa verde
Jicama, cut into matchsticks
6 Persian cucumbers, cut into spears
Radishes
Tortilla chips
Warmed Tortillas
Chile lime peanuts
Cilantro, chopped
4 limes, cut into wedges
SHOP THE RECIPE
1. In a large heavy bottom pot, saute the onion with the vegetable oil until slightly soft, about 3-4 minutes.
2. Add the ground beef, smoked paprika, garlic powder, salt, pepper and Worcestershire sauce and cook until browned, about 5-8 minutes.
3. Remove from heat and stir in the ketchup, mustard and chopped pickles.
4. Add the cubed Velveeta® cheese and mix to combine.
directions
ingredients
TO SERVE
16 oz. Velveeta® original cheese, cut into ½-inch cubes
1 small white onion, diced (about 1 cup)
1 tablespoon vegetable oil
1 lb 96% lean ground beef
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce
1 tablespoon ketchup
1 tablespoon yellow mustard
3 kosher pickle spears, diced
Mini Cheeseburger Eggrolls with Velveeta®
active time
40 mins
55 mins
Total time
14 egg roll wrappers, cut in half, to make 28
1 egg, beaten
Cooking spray
Sesame seeds
1/2 cup thousand island dressing
5. Spoon about 1-2 tablespoons of filling onto each egg roll wrapper, and roll like a burrito, ensuring the sides are closed.
6. To seal each egg roll, brush some of the beaten egg onto the edge of the egg roll wrapper.
7. Preheat your air fryer to 400F.
8. Spray each egg roll with cooking spray and sprinkle sesame seeds on top.
9. Air fry for 7-10 minutes flipping halfway through, until golden and crispy. Every air-fryer is different, so keep a close eye that your egg rolls don't burn.
10. Serve immediately alongside thousand island dressing and extra pickles!
6-8
Serves
20 egg rolls
yields
2 OF 3
SHOP THE RECIPE
1. Preheat oven to 375 F.
2. In a skillet, brown the ground beef and taco seasoning over medium heat, until cooked through, about 10 minutes. Drain any residual grease off of the beef mixture and set aside.
3. Arrange the tortilla chip scoops on a foil lined tray.
4. To each tortilla chip scoop add a spoonful of the beef mixture, some black beans, chopped tomatoes and finally one piece of the cubed Velveeta® loaf.
5. Bake in the oven until the Velveeta® has melted, about 10 minutes.
6. Top each nacho bite with chopped scallion.
7. Serve immediately alongside lime wedges for squeezing.
directions
ingredients
8 oz. Velveeta® original cheese, cut into ½-inch cubes
½ lb 96% lean ground beef
3 tablespoons taco seasoning of choice
1 12 oz. bag tortilla chip scoops
1 16 oz. can black beans, drained and rinsed
½ cup roma tomatoes, chopped
Velveeta® Nacho Bites
serves: 10
Yield: 20 pieces
to serve
Chopped scallion
Lime wedges
3 OF 3
1. In a medium sauce pot, add the potatoes and 1 tablespoon salt and cover with water. Bring to a boil and cook until the potatoes are soft, 20 to 25 minutes.
2. Preheat the oven to 400F.
3. Drain the potatoes in a colander and let them dry in the colander for 5 minutes or so.
4. Place potatoes on a baking tray and let dry again for 5 minutes.
5. Using a potato masher or a fork, smash the potatoes to squish them, while keeping them in one piece. Drizzle with 3 tablespoons of extra virgin olive oil and season with salt and pepper.
6. Bake for 45-55 minutes or until deep golden and crispy. Don’t flip the potatoes.
7. Top each smashed potato with one Velveeta® cube, and bake for an additional 10 minutes, or until the Velveeta® has melted.
directions
ingredients
16 oz. Velveeta® original cheese, cut into ½” cubes
1 pound baby yellow potatoes, washed
3 tablespoons extra-virgin olive oil
1/2 cup sour cream
2 tablespoons hot sauce
1/4 cup chives, finely chopped
Loaded Baked Potato Bites with Velveeta®
serves: 8-10
Total Time: 1 hour and 45 minutes
2 strips bacon, cooked and chopped
Pepper
8. Meanwhile, in a small bowl, combine the sour cream and hot sauce.
9. Remove potatoes from the oven and top with the sour cream mixture, chopped bacon and scallions. Serve immediately.
SHOP THE RECIPE
SHOP THE RECIPE
