Heat the extra-virgin olive oil in a large skillet over medium heat. Toss in the finely chopped sweet onions and minced jalapeño. Cook these aromatic wonders for about 3-5 minutes, or until the onion becomes translucent and the jalapeño softens. This is the foundation of your dip, so make sure these flavors meld well.

Sprinkle in the ground cumin, smoked chili powder, roasted garlic powder, smoked paprika, kosher salt, and freshly cracked black pepper. Stir and let these spices toast briefly with the onions and jalapeño. This step ensures that your dip will have depth and complexity, turning every bite into a saga of flavors.

Now, add the cubed Velveeta cheese into the skillet. Turn the heat to low and let the cheese melt slowly. Stir frequently to avoid any burning. Patience is key here; melted cheese is the dreamy, creamy heart of this dip.

Once the cheese has fully melted, stir in the fire-roasted diced tomatoes with green chilies and the hearty bean-free chili. Mix until the tomatoes and chili are evenly distributed through the molten cheese.

If you’re feeling fancy, incorporate the fresh cilantro and a squeeze of lime juice for an extra punch of freshness. Let the dip simmer on low heat for another 5 minutes, just to ensure all the flavors have mingled perfectly.