I've been freezing for many years. I generally make three large, full crock pots on site at the club (5 -6 pounds of Mexican plastic cheese, 3 cans of Rotel in each). Usually have about 100 bodies. I always take out enough to bring home. I freeze in fairly small size Tupperware containers - just enough for one or two 'meals' for myself. Since it's made with plastic cheese, no problem reheating at all - it doesn't separate.
When making it, though, I always drain the tomatoes before adding to the pot. Also add a good cup or two of my homemade chili to each pot of dip. Rarely need to add back any of the tomato juice.
When all the bodies were home, I often made extra and froze in 2 cup Tupperware containers. Sometimes, used it for quick mac & cheese.
I prefer to use the Mild Mexican Velveeta when I make it. I pick up rain checks for Velveeta when it's BOGO, then wait until it's on sale to use the rain checks & coupons. Velveeta keeps without refrigeration for a VERY long time.
