Creamy Crockpot Rotel Dip (Printable)
Slow-cooked melted cheese dip with zesty Rotel tomatoes, ready for your next party spread.
# What You’ll 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
# Directions:
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), processed cheese, cream cheese, and Rotel diced tomatoes with green chilies (with juices) to the slow cooker.
03 - Sprinkle in the garlic powder and black pepper, stirring gently to distribute the spices evenly.
04 - Cover and cook on low heat for 2 hours, stirring occasionally, until the cheeses are fully melted and the dip is smooth and creamy.
05 - Keep warm in the crockpot and serve with tortilla chips, crackers, or fresh vegetables.
# Expert Suggestions:
01 -
- It practically makes itself while you focus on hosting or just relaxing on the couch.
- The combination of Velveeta and cream cheese creates a texture that is smoother than any store bought version.
- You can customize the heat level and add meat or keep it vegetarian without changing a thing.
02 -
- Resist the urge to cook on high heat because processed cheese can scorch and develop a stubborn film on the bottom of the crockpot.
- Cutting the cheese into small uniform cubes shaves significant time off how long it takes to reach that perfect creamy consistency.
03 -
- Stirring with a wooden spoon instead of metal prevents scratching the crockpot insert and gives you better feel for when the cheese is fully melted.
- A light coat of cooking spray on the crockpot before adding ingredients makes cleanup remarkably easy.