Preheat Oven: Preheat your oven to 375°F (190°C).
Combine Tomatoes & Initial Cheese: In an 8×8-inch baking dish, combine the condensed tomato soup and the drained crushed tomatoes. Place the cubed Velveeta and cubed cream cheese on top of the tomato mixture.
First Bake: Bake for 15 minutes, or until the Velveeta is soft and melted.
Stir in Flavors & Top with Cheese: Remove the dish from the oven. Mix in 1 cup of the shredded mozzarella cheese, basil, and garlic powder until well combined. Then, top the mixture evenly with the remaining 1 cup of shredded mozzarella cheese.
Final Bake: Return the dish to the oven and bake for 20 more minutes, or until the top is bubbling and the cheese is melted and lightly golden.
Serve: Serve the dip hot with toasted bread, bagel chips, or crackers.
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