Creamy Crockpot Rotel Dip (Print Version)
Rich, cheesy slow cooker dip with zesty Rotel tomatoes, perfect for parties and game day snacking.
# 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
# Directions:
01 - If using ground beef or sausage, heat a skillet over medium heat and cook the meat until fully browned, breaking it apart as it cooks. Drain off any excess fat and set aside.
02 - Transfer the cubed processed cheese, cubed cream cheese, and the entire can of Rotel diced tomatoes with green chilies (including juices) into the slow cooker. Add the cooked meat if using.
03 - Sprinkle the garlic powder and black pepper evenly over the contents of the slow cooker.
04 - Cover the slow cooker and cook on the low setting for 2 hours, stirring occasionally to ensure even melting and prevent the cheese from sticking to the sides.
05 - Once the dip is fully melted and smooth, set the slow cooker to the warm setting. Serve directly from the crockpot with tortilla chips, crackers, or fresh cut vegetables for dipping.
# Expert Tips:
01 -
- It practically makes itself while you handle everything else going on.
- The creamy texture and gentle kick of heat keep people standing around the crockpot until its scraped clean.
02 -
- Do not rush this on high heat because the cheese will scorch on the bottom before the center even begins to melt.
- Stirring too early and too aggressively breaks up the tomatoes into mush, so be patient those first thirty minutes.
03 -
- Cut the Velveeta and cream cheese into small uniform cubes so everything melts at the same rate and you avoid lumps.
- Patience is the real secret ingredient here, low and slow is what transforms a lumpy cheese pile into something velvety.