Creamy Crockpot Rotel Dip (Print version)

Slow-cooked cheesy dip with zesty tomatoes and green chilies, perfect for game day gatherings and party spreads.

# What goes in:

→ Dairy & Cheese

01 - 16 oz (1 lb) processed cheese (such as Velveeta), cubed
02 - 4 oz cream cheese, cubed

→ Canned Goods

03 - 1 can (10 oz) 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

# Cooking steps:

01 - If using meat, brown the ground beef or sausage in a skillet over medium heat. Drain any excess fat.
02 - Add the cooked meat (if using), cubed processed cheese, cream cheese, and the entire can of Rotel diced tomatoes with green chilies (including juices) to the slow cooker.
03 - Sprinkle garlic powder and black pepper evenly over the contents of the slow cooker.
04 - Cover the slow cooker and cook on low for 2 hours, stirring occasionally, until the cheeses are fully melted and the dip is smooth and creamy.
05 - Keep the dip warm in the slow cooker and serve with tortilla chips, crackers, or fresh vegetables.

# Tips from flavorandfeast:

01 -
  • It takes almost zero effort but tastes like you spent hours babysitting a stove.
  • The slow cooker does all the work while you enjoy the party instead of being stuck in the kitchen.
  • It is endlessly adaptable so you can make it mild enough for kids or fiery enough to make your friends sweat.
02 -
  • Resist the urge to crank the crockpot to high because the cheese can separate and get grainy if it heats too fast.
  • Cutting the cheese into small uniform cubes is annoying but it shaves off a surprising amount of melting time and prevents stubborn lumps.
03 -
  • Stirring every half hour prevents a thick skin from forming on top and keeps the texture even throughout the pot.
  • Let the dip rest for about ten minutes after cooking before serving because it thickens slightly and clings to chips much better at that sweet spot.

Return