Creamy Crockpot Rotel Dip (Print Page)

Slow-cooked cheesy dip with zesty Rotel tomatoes, perfect for parties and game day snacking.

# What You Need:

01 - 16 oz processed cheese (such as Velveeta), cubed

02 - 4 oz cream cheese, cubed

03 - 1 (10 oz) can Rotel diced tomatoes with green chilies, undrained

04 - 1/2 lb ground beef or pork sausage (optional)

05 - 1/2 tsp garlic powder

06 - 1/4 tsp black pepper

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 Velveeta, cream cheese, and the entire can of Rotel with its juices to the slow cooker.

03 - Sprinkle in the garlic powder and black pepper evenly over the top.

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 the crockpot on the warm setting and serve with tortilla chips, crackers, or fresh vegetable sticks.

01 -

It practically makes itself while you handle the important stuff like setting out napkins and pretending you understand the penalty calls.
The combination of processed cheese and cream cheese creates a texture so silky that people will ask what your secret is.

02 -

Walking away and forgetting to stir will leave you with a scorched layer on the bottom that no amount of scraping can forgive.
Using Rotel Hot instead of the original variety transforms the entire personality of the dip into something with real fire behind it.

03 -

Cut the cheese into smaller cubes than you think necessary because patience is not a virtue most guests possess when they smell this cooking.
A tablespoon of pickled jalapeño juice stirred in at the end adds a tangy brightness that makes people lean in for another taste.