"although i have heard it is a great snack dip mixed with salsa and nuked..."

Actually, the well-known brand-name recipe for tortilla-chip dip is:

Velveeta, plus a can of Rotel brand tomatoes, heat and stir.

The Rotel product is actually a mixture of chopped tomatoes and hot peppers, suspended in a fairly watery tomato-juice stock. When mixed and melted together, this transforms the Velveeta into something that can be spooned, and it's surprisingly edible, even tasty. (Straight-up Velveeta is soft, but definitely solid; it cannot be measured in tablespoons.)

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My current fave grilled cheese sandwich features one slice each of Baby Swiss and Meunster. Ham is optional; if I'm gonna include ham, I'll give it a quick grilling first, before making the sandwiches.

I use real butter to coat the outside of the bread; the hardest part of the whole process is remembering to take the butter out of the fridge early enough (well before lunchtime) so it can be easily, quickly, and thinly spread ~ dotting the bread with chunks of hard butter takes forever, is a pain in the ass, and causes you to use a lot more butter than you would have, had you allowed time for the stuff to become spreadable.