Creamy Crockpot Rotel Dip (Printer-friendly)
Rich, cheesy slow cooker dip with zesty Rotel tomatoes—perfect for parties and game day gatherings.
# What You Need:
→ Dairy & Cheese
01 - 16 oz processed cheese (such as Velveeta), cubed
02 - 4 oz cream cheese, cubed
→ Canned Goods
03 - 1 (10 oz) can Rotel diced tomatoes with green chilies, undrained
→ Meats (Optional)
04 - 1/2 lb ground beef or pork sausage (optional)
→ Spices
05 - 1/2 tsp garlic powder
06 - 1/4 tsp black pepper
# How to Make It:
01 - If using meat, brown the ground beef or sausage in a skillet over medium heat. Drain any excess fat and set aside.
02 - Add the cooked meat (if using), cubed processed cheese, cubed cream cheese, and the entire can of Rotel diced tomatoes with green chilies (including juices) to the slow cooker.
03 - Sprinkle in the garlic powder and black pepper, distributing evenly over the ingredients in the crockpot.
04 - Cover and cook on the low heat setting for 2 hours, stirring occasionally, until all cheeses are fully melted and the dip reaches a smooth, creamy consistency.
05 - Keep the crockpot on the warm setting and serve the dip with tortilla chips, crackers, or fresh vegetable sticks for dipping.
# Expert Tips:
01 -
- It takes about ten minutes of actual effort and then the crockpot does all the heavy lifting while you go live your life.
- The combination of Velveeta and cream cheese creates a texture so silky that people will genuinely ask what your secret is.
02 -
- Do not be tempted to cook this on high heat because the cheese will scorch on the bottom and leave you with a burnt film that ruins the whole batch.
- Cut the Velveeta and cream cheese into small uniform cubes so everything melts evenly instead of ending up with stray lumps.
03 -
- Stir from the bottom up every time because that is where the hottest layer lives and catching it early prevents sticking.
- Let the dip rest for ten minutes after cooking before serving because it thickens into the perfect consistency as it cools slightly.