For the Base:

• 1 lb Velveeta cheese, cubed (yes, we’re using Velveeta – don’t be a cheese snob, it melts like a dream)
• 8 oz cream cheese, softened (full fat, because we’re not messing around here)
• 1 can (10 oz) Rotel diced tomatoes with green chilies (original or mild, your choice)
• 1 packet ranch dressing mix (about 1 oz – the powdered stuff, not the liquid)
• 1/2 cup whole milk (or half-and-half if you’re feeling fancy)

For the Flavor Boost:

• 1 lb ground beef or turkey, cooked and crumbled (optional but SO good)
• 1 small onion, diced fine (about 1/2 cup)
• 2 cloves garlic, minced (or more, because garlic is life)
• 1 can (4 oz) diced green chiles (for extra flavor depth)
• 1 cup sharp cheddar cheese, shredded (adds more cheese flavor than just Velveeta alone)
• 1/2 cup Monterey Jack cheese, shredded (for extra creaminess)

For the Spice Level:

• 1 jalapeño, seeded and minced (leave seeds in if you like heat)
• 1/2 teaspoon cumin (adds warmth without heat)
• 1/4 teaspoon smoked paprika (because everything’s better with a little smoke)
• Hot sauce to taste (I like Cholula or Tapatio)
• Salt and pepper to taste

For Serving:

• Tortilla chips (obviously)
• Fresh cilantro, chopped
• Diced avocado
• Sour cream dollops
• Extra jalapeño slices
• Green onions, chopped